Deep fried wheat chips added with potato peel flour-Effect on quality parameters

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dc.authoridyuksel, ferhat/0000-0003-1995-9820
dc.contributor.authorDurmaz, Aysun
dc.contributor.authorYuksel, Ferhat
dc.date.accessioned2024-11-07T13:32:15Z
dc.date.available2024-11-07T13:32:15Z
dc.date.issued2021
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThe aim of this study was to investigate some physicochemical, bioactive, nutritional, and sensory properties of wheat chips enriched with potato peel flour (PPF) at six different concentrations (0, 2, 4, 6, 8, and 10% w/w). Lipid content of the samples were in the range of 45.57-27.46 g/100 g and lipid content of chips decreased (by 40%) significantly (P < 0.05) with the incorporation of PPF. Minimum and maximum hardness levels were 13.32 kg and 22.64 kg, as determined in the control sample and the chips enriched with 8 g/100 g PPF, respectively. Total phenolic of the chips was in the range of 364.7-1108.0 mgGAE/kg and increased significantly (P < 0.05) with increasing of the PPF. In addition, total dietary fiber content of the samples also increased (by 29%) significantly (P < 0.05) by PPF incorporation while the in vitro glycemic index content of samples decreased (P < 0.05). Sensory evaluation revealed that the chips with PPF (by 10%) were more preferred. In this study, alternative chips were produced using PPF.
dc.identifier.doi10.15586/qas.v13i1.844
dc.identifier.endpage124
dc.identifier.issn1757-8361
dc.identifier.issn1757-837X
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85101525180
dc.identifier.scopusqualityQ2
dc.identifier.startpage115
dc.identifier.urihttps://doi.org/10.15586/qas.v13i1.844
dc.identifier.urihttps://hdl.handle.net/11480/15319
dc.identifier.volume13
dc.identifier.wosWOS:000662217600010
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherCodon Publications
dc.relation.ispartofQuality Assurance and Safety of Crops & Foods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectdietary fiber
dc.subjectglycemic index
dc.subjectsensory properties
dc.subjectpotato peel and wheat chips
dc.titleDeep fried wheat chips added with potato peel flour-Effect on quality parameters
dc.typeArticle

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