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Effect of powder of macaroni boiling water (by-product) on textural, oil uptake, physico-chemical, sensory and morphological properties of fried wheat chips

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Özet

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.

Anahtar Kelimeler

Oil uptakePowder of pasta boiling waterTextural and sensory analysisWheat chips
RDL Kalıcı Bağlantı (PID)
https://rdlopen.rawdatalibrary.net/r/gumushane/13358Resmi atıflarda kullanılan kalıcı adres
DOI
https://doi.org/10.1007/s11694-016-9396-yYayıncı resmi DOI adresi
Tam Kayıt
AlanDeğerDil
dc.contributor.authorYuksel, Ferhat
dc.date.accessioned2026-10-22T10:21:15.355426053Z
dc.date.available2026-10-22T10:21:15.355426053Z
dc.date.issued2017
dc.description.abstractThe 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.
dc.identifier.doi10.1007/s11694-016-9396-y
dc.identifier.eissn2193-4134
dc.identifier.endpage298
dc.identifier.issn2193-4126
dc.identifier.issue1
dc.identifier.scopus2-s2.0-84990817475
dc.identifier.startpage290
dc.identifier.urihttps://rdlopen.rawdatalibrary.net/r/gumushane/13358
dc.identifier.volume11
dc.identifier.wosWOS:000394422200032
dc.language.isoen
dc.publisherSpringer Verlag
dc.relation.ispartofJournal of Food Measurement and Characterization
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectOil uptake
dc.subjectPowder of pasta boiling water
dc.subjectTextural and sensory analysis
dc.subjectWheat chips
dc.subject.classificationFood Science & Technology
dc.subject.otherOils and fats
dc.subject.otherPore size
dc.subject.otherBoiling water
dc.subject.otherMorphological analysis
dc.subject.otherMorphological properties
dc.subject.otherOil uptakes
dc.subject.otherOverall acceptability
dc.subject.otherPhysico-chemicals
dc.subject.otherTextural properties
dc.subject.otherWheat chips
dc.subject.otherSensory analysis
dc.titleEffect of powder of macaroni boiling water (by-product) on textural, oil uptake, physico-chemical, sensory and morphological properties of fried wheat chips
dc.typeArticle
dspace.entity.typePublication
rdl.citation.openalex9
rdl.citation.scopus7
rdl.citation.wos5
rdl.oa.statusclosed
rdl.sdgSDG02
rdl.source.indexSCOPUS
rdl.source.indexWOS
rdl.wos.indexScience Citation Index Expanded (SCI-EXPANDED)