Barley flour addition decreases the oil uptake of wheat chips during frying

Basit Öğe Kaydı
dc.authoriden_US
dc.contributor.authorYuksel, F.
dc.contributor.authorKaraman, S.
dc.contributor.authorKayacıer, Ahmed
dc.date.accessioned2021-03-20T20:15:23Z
dc.date.available2021-03-20T20:15:23Z
dc.date.issued2015
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.descriptionKaraman, Safa/0000-0002-1865-661X; yuksel, ferhat/0000-0003-1995-9820en_US
dc.description.abstractIn the present study, wheat chips enriched with barley flour at different concentrations (5, 10, 15, 20, 25 and 30%) were produced and some physicochemical and textural properties, fatty acid composition and sensory quality of enriched chips were investigated. An increase in the values of some physicochemical parameters of wheat chips, namely hardness, dry matter, ash and some fatty acids levels, was observed with the increasing barley flour concentration in the formulation. Barley flour addition provided a significant oil uptake reduction as the oil content of the control sample was 27.23% while that of the enriched samples with 30% barley flour was 18.21%. Overall acceptability of wheat chips added with no barley flour samples was determined to be similar to compared to enriched ones. But addition of barley flour higher than 10% caused a decrease in sensory scores of the final products.en_US
dc.identifier.doi10.3920/QAS2014.0472en_US
dc.identifier.endpage628en_US
dc.identifier.issn1757-8361
dc.identifier.issn1757-837X
dc.identifier.issue5en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage621en_US
dc.identifier.urihttp://doi.org/10.3920/QAS2014.0472
dc.identifier.urihttps://hdl.handle.net/20.500.12885/1188
dc.identifier.volume7en_US
dc.identifier.wosWOS:000359701800005en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKayacıer, Ahmed
dc.language.isoenen_US
dc.publisherWageningen Academic Publishersen_US
dc.relation.ispartofQuality Assurance And Safety Of Crops & Foodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectwheat chipsen_US
dc.subjectbarley flouren_US
dc.subjectfatty acid compositionen_US
dc.subjecttextural characteristicen_US
dc.subjectoil uptakeen_US
dc.titleBarley flour addition decreases the oil uptake of wheat chips during fryingen_US
dc.typeArticleen_US

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Gıda Mühendisliği Bölümü Yayın Koleksiyonu
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