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- MakaleAçık Erişim2026Scopus SJRQ1Enhancement of bioactive properties and antioxidant activity in wheat chips enriched with purple wheat flour
Yuksel, Ferhat; Kaya, Şemsettin
The objective of this study was to develop wheat chips fortified with purple wheat flour (PWF) and to evaluate the effects of PWF incorporation, frying temperature, and frying time on starch fractions, bioactive properties, antioxidant activity, and acrylamide formation. Response Surface Methodology was applied to assess the effects of PWF concentration (0%–100%), frying temperature (170–190 °C), and frying time (40–60 s) on the quality and functional properties of wheat chips. Resistant starch ranged from 0.51 to 0.80 g/100 g and increased slightly with higher PWF levels; this increase was found to be statistically significant. Acrylamide content was found to be a statistically significant parameter (p < .05), showing a decreasing trend from 1,362.68 to 1,082.76 μg/kg with increasing levels of PWF incorporation. Total phenolic, flavonoid, anthocyanin, and antioxidant activities (2,2-diphenyl-1-picrylhydrazyl (DPPH), free radical scavenging capacity (ABTS)) significantly improved with PWF enrichment, whereas ferric reducing antioxidant power showed no notable change. These findings indicate that PWF can be effectively incorporated into deep-fried wheat chips, enhancing their functional and bioactive properties while reducing acrylamide formation.
- MakaleYalnız künye2017Scopus SJRQ2Effect of powder of macaroni boiling water (by-product) on textural, oil uptake, physico-chemical, sensory and morphological properties of fried wheat chips
Yuksel, Ferhat
The current study was conducted with the purpose to produce wheat chips enriched with powder of pasta boiling water (PPBW). Pasting properties of chips dough changed with addition of powder of pasta boiling water. The textural properties of dough samples decreased with the addition of PPBW, but there were no differences between 2nd and 3rd samples including 10 and 20 % PPBW. The oil content of the samples decreased with the increase of PPBW from 33.78 to 22.19 %. The morphological analysis showed that the number of pores and pore size decreased with the addition of PPBW. Maximum overall acceptability score of the samples was given for control samples (5.64) while the overall acceptability of samples with 10 % PPBW was close to control sample (5.14). PPBW may be used in the formulation of chips it may be used to be coating matter for snacks in food industry.
AtıfScopus7WoS5OpenAlex9
İncele - MakaleAçık Erişim2016Scopus SJRQ3Effect of apple fibre on textural and relaxation properties of wheat chips dough
Karaman, S.; Yilmaz, M.T.; Toker, O.S.; Yuksel, F.; Kayacier, A.; Dogan, M.
In this study, the effect of apple fibre with different levels of fibres (5, 10, 15 and 20%) was investigated on viscoelastic nature and the textural properties of wheat chips dough using stress relaxation test and texture profile analysis. Apple fibre addition changed the stress relaxation properties of wheat dough, depending on fibre concentration. Increase in the fibre concentration increased resistance of the dough samples to the deformation by increasing their elasticity. Hardness and gumminess values increased while springiness, cohesiveness and resilience values decreased as apple fibre level increased. Significant correlations were found between stress relaxation and texture profile analysis parameters. In order to describe the effect of apple fibre on the viscoelastic properties of wheat dough, generalised Maxwell, Nussinovitch and Peleg models were fitted to experimental stress relaxation data. All three models were found to be efficient in describing the stress-relaxation behaviour of wheat dough; but, the Maxwell model was the most effective. In addition, power-law and exponential functions were successfully used to describe the effect of apple fibre concentration on the constants related with stress relaxation data and textural parameters.
AtıfScopus3WoS3OpenAlex3İncele - MakaleAçık Erişim2016Scopus SJRQ1Utilization of stale bread in fried wheat chips: Response surface methodology study for the characterization of textural, morphologic, sensory, some physicochemical and chemical properties of wheat chips
Yuksel, Ferhat; Kayacier, Ahmed
Wheat chips enriched with stale bread were produced and response surface methodology was used for the studying the simultaneous effects of stale bread level (0-50 g/100g), frying temperature (170-190 °C) and frying time (40-60 s) on some physicochemical, chemical, textural, morphological and sensorial properties of chips. Additionally, product optimization was performed by using ridge analysis to detect the optimum levels of process variables. The dry matter, ash, Hunter Lab a and b values of samples increased with the increasing stale bread level. Higher frying temperature caused a decrease in the hardness and water activity values. Also, addition of stale bread in the formulation of chips decreased the oil uptake of samples significantly (p < 0.01). Sensory values of wheat chips increased with the increasing stale bread level. In general, panelists preferred wheat chips enriched with stale bread compared to control sample. The addition of stale bread made the structure of chips firm and electron microscopy analysis revealed that pores and fractures of chips decreased for the samples containing stale bread, which resulted in lower oil uptake during frying.
AtıfScopus24WoS18İncele - MakaleAçık Erişim2015Scopus SJRQ3Barley flour addition decreases the oil uptake of wheat chips during frying
Yuksel, F.; Karaman, S.; Kayacier, A.
In the present study, wheat chips enriched with barley flour at different concentrations (5, 10, 15, 20, 25 and 30%) were produced and some physicochemical and textural properties, fatty acid composition and sensory quality of enriched chips were investigated. An increase in the values of some physicochemical parameters of wheat chips, namely hardness, dry matter, ash and some fatty acids levels, was observed with the increasing barley flour concentration in the formulation. Barley flour addition provided a significant oil uptake reduction as the oil content of the control sample was 27.23% while that of the enriched samples with 30% barley flour was 18.21%. Overall acceptability of wheat chips added with no barley flour samples was determined to be similar to compared to enriched ones. But addition of barley flour higher than 10% caused a decrease in sensory scores of the final products.
AtıfScopus16WoS11OpenAlex11İncele - MakaleAçık Erişim2014Scopus SJRQ1Simplex lattice mixture design approach on physicochemical and sensory properties of wheat chips enriched with different legume flours: An optimization study based on sensory properties
Kayacier, Ahmed; Yüksel, Ferhat; Karaman, Safa
In this study, physicochemical and sensory characteristics of wheat chips enriched with different legume flours were investigated. Wheat chips formulations were composed with the mixture of wheat flour and the mixture of three different legume flours (wheat-legume ratio 80:20). Mixture design approach was used to determine the effect of interactions between pea, chickpea and soy flour on the physicochemical and sensory properties of chips produced with wheat-legume flour mixture. In addition, product optimization was carried out by using ridge analysis to determine the optimum legume flour mixture proportions based on sensory properties of chips samples. Chickpea flour was found to be highest desired component depending on the general acceptability scores of chips. Protein content of chips increased significantly with the addition of soy flour. Optimum limit values of chickpea, pea and soy flour in the legume flour mixture used for the enrichment of the wheat chips were found to be 50-100 g/100 g, 0-60 g/100 g and 0-45 g/100 g legume flour, respectively, with respect to sensory properties. Additionally, ridge analysis results showed that the wheat chips should include only chickpea flour in the legume flour fraction to obtain maximum overall preference score (6.08).
AtıfScopus29WoS31OpenAlex30İncele - MakaleYalnız künye2014Scopus SJRQ1Response Surface Methodology Study for Optimization of Effects of Fiber Level, Frying Temperature, and Frying Time on Some Physicochemical, Textural, and Sensory Properties of Wheat Chips Enriched with Apple Fiber
Kayacier, Ahmed; Yüksel, Ferhat; Karaman, Safa
In this study, wheat chips enriched with apple fiber were produced, and response surface methodology was used for the determination of the simultaneous effects of processing variables selected as fiber level (0-15 %), frying temperature (160-180 °C), and frying time (40-60 s) on some physicochemical, textural, and sensorial properties of chips. Ridge analysis was conducted to determine the optimum levels of processing variables. Predictive regression equations with high coefficient of determination (R 2 ≥ 0.728) were constructed. Addition of apple fiber increased the dry matter; ash content; L, a, and b values of samples, while increase of frying temperature caused decrease of the hardness values. Overall acceptability of chips enriched with apple fiber decreased with the increase of frying temperature, but wheat chips enriched with apple fiber and fried at low temperatures received highest sensory score. Ridge analysis showed that maximum taste score would be attained at fiber level = 15 %, frying temperature = 170 °C and frying time = 40 s.
AtıfScopus26WoS21OpenAlex26İncele