Production of deep-fried corn chips using stale bread powder: Effect of frying time, temperature and concentration

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dc.authoriden_US
dc.contributor.authorYuksel, Ferhat
dc.contributor.authorKaraman, Safa
dc.contributor.authorGurbuz, Melek
dc.contributor.authorHayta, Mehmet
dc.contributor.authorYalcin, Hasan
dc.contributor.authorDogan, Mahmut
dc.date.accessioned2021-03-20T20:13:43Z
dc.date.available2021-03-20T20:13:43Z
dc.date.issued2017
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.descriptionYALCIN, HASAN/0000-0002-1038-1877; DOGAN, Mahmut/0000-0003-1639-4641; yuksel, ferhat/0000-0003-1995-9820en_US
dc.description.abstractIn 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.en_US
dc.description.sponsorshipResearch Project Unit of Erciyes UniversityErciyes University [FBY09-1001]; Turkish Scientific and Technological Research Council (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [1120778]en_US
dc.description.sponsorshipThe authors would like to thank to Research Project Unit of Erciyes University (Project Code: FBY09-1001) and Turkish Scientific and Technological Research Council (TUBITAK) (Project Code 112O778) for financial support of the study.en_US
dc.identifier.doi10.1016/j.lwt.2017.04.076en_US
dc.identifier.endpage242en_US
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage235en_US
dc.identifier.urihttp://doi.org/10.1016/j.lwt.2017.04.076
dc.identifier.urihttps://hdl.handle.net/20.500.12885/925
dc.identifier.volume83en_US
dc.identifier.wosWOS:000403991500028en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKayacıer, Ahmed
dc.language.isoenen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartofLwt-Food Science And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCorn chipsen_US
dc.subjectStale breaden_US
dc.subjectTextureen_US
dc.subjectResponse surface methodologyen_US
dc.titleProduction of deep-fried corn chips using stale bread powder: Effect of frying time, temperature and concentrationen_US
dc.typeArticleen_US

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