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    Production of deep-fried corn chips using stale bread powder: Effect of frying time, temperature and concentration
    (Elsevier Science Bv, 2017) Yuksel, Ferhat; Karaman, Safa; Gurbuz, Melek; Hayta, Mehmet; Yalcin, Hasan; Dogan, Mahmut
    In this study, utilization of stale bread powder was evaluated to produce low fat snack food formulation and for this purpose, corn chips were manufactured using stale bread at different concentrations. Response surface modeling technique was used to study the simultaneous effects of stale bread level (0 -50%), frying time (40-60 s) and frying temperature (170-190 degrees C) on some physicochemical, textural and sensory properties of corn chips enriched with stale bread powder. Also, optimization of processing variables was performed for desired products. Results indicated that the addition of stale bread into the formulation decreased the oil content of the final product up to addition of 25% stale bread level. The hardness and yellowness of samples decreased with the increasing of stale bread level; while, the dry matter and ash contents as well as firmness value and sensory scores of samples increased with the increasing stale bread level. Generally, corn chips produced with the addition of stale bread were more preferred by the panel compared to control samples. (C) 2017 Published by Elsevier Ltd.
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    Utilization 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
    (Elsevier, 2016) Yuksel, Ferhat; Kayacıer, 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 degrees 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. (C) 2015 Elsevier Ltd. All rights reserved.