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
Küçük Resim Yok
Tarih
2016
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
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.
Açıklama
yuksel, ferhat/0000-0003-1995-9820
Anahtar Kelimeler
Snack food, Wheat chips, Stale bread, Oil uptake
Kaynak
Lwt-Food Science And Technology
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
67
