Effects of addition of stale bread flour on the acrylamide, fatty acid composition, resistant starch content, and in vitro glycemic index in wheat chips production using response surface methodology

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dc.authoridyuksel, ferhat/0000-0003-1995-9820
dc.contributor.authorYuksel, Ferhat
dc.contributor.authorKayacier, Ahmed
dc.date.accessioned2024-11-07T13:31:32Z
dc.date.available2024-11-07T13:31:32Z
dc.date.issued2022
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractIn the world, breads were wasted by consumers due to staling and the aim of the study is to develop a new snack food by fortification of wheat chips with stale bread flour (SBF). The effect of process variables on some chemical properties and fatty acid of the chips were investigated by response surface methodology. The coefficient of determination (R-2) of the response models ranged from 0.61 to 0.92, revealing that the models adequately explained the variability in the responses. The acrylamide of the enriched chips increased with both increasing frying temperature and SBF content. The addition of SBF into the chips dough increased the contents of protein (by 13%) and resistant starch (by 58%) of the end products. The maximum GI content was determined as 88.94, while the minimum GI content was 80.59 and the addition of SBF decreased the GI of the chips by 10% although this decrease was not statistically significant. According to the optimization parameters, the best chips were those containing 50% SBF, fried at 183 degrees C for 40 s. It was concluded that the SBF could be added to the formulation of wheat chips to offer an alternative snack for consumers.
dc.description.sponsorshipResearch Project Unit of Erciyes University [FBY09-1001]; Turkish Scientific and Technological Research Council (TUBITAK) [1120778]
dc.description.sponsorshipThe authors would like to thank the Research Project Unit of Erciyes University (Project Code: FBY09-1001) and Turkish Scientific and Technological Research Council (TUBITAK) (Project Code 1120778) for financial support of the study.
dc.identifier.doi10.1016/j.lwt.2022.113354
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85126990328
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2022.113354
dc.identifier.urihttps://hdl.handle.net/11480/14896
dc.identifier.volume161
dc.identifier.wosWOS:000788753100003
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectStale bread flour
dc.subjectWheat chips
dc.subjectResponse surface methodology
dc.subjectAcrylamide
dc.subjectIn vitro starch digestibility
dc.titleEffects of addition of stale bread flour on the acrylamide, fatty acid composition, resistant starch content, and in vitro glycemic index in wheat chips production using response surface methodology
dc.typeArticle

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