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dc.contributor.authorBabacan Cevik, Selin
dc.contributor.authorKahraman, Kevser
dc.contributor.authorEkici, Lutfiye
dc.date.accessioned2022-02-16T09:24:00Z
dc.date.available2022-02-16T09:24:00Z
dc.date.issued2021en_US
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.urihttps //doi.org/10.1007/s13197-021-05237-8
dc.identifier.urihttps://hdl.handle.net/20.500.12573/1147
dc.descriptionThe authors would like to thank Erciyes University, Council of Scientific Research Project (Project Number: FYL-2017-7047) for their financial support. This paper was produced from the master's thesis of S. B. C. and she would like to thank to Scientific and Research Council of Turkey (TUBITAK) due to their support under 2210-C Master's Scholarship Program for Domestic Priority Areas during her thesis term.en_US
dc.description.abstractChips are the most common snacks in human diet and generally are produced by frying. However, due to their high carbohydrate, fat and salt content, they are considered as unhealthy snacks. In this study, it is aimed to develop red lentil enriched chips for use as a healthy and nutritious snack food. Due to the health concerns about high fat content of the fried chips, the samples were oven-baked instead of frying. Response surface methodology was used to investigate the effect of process parameters (red lentil flour ratio, baking temperature and time) on physicochemical, textural, nutritional, and bioactive properties of the chips. The samples were also evaluated in terms of taste, odor, crispness, and general acceptance by the panelists. The highest antioxidant capacity, total phenolic content and hydroxymethyl furfural content was achived with the sample supplememented with 50% red lentil flour and baked at the highest temperature and time used in the study (190 degrees C, 9 min). Red lentil flour supplementation increased protein and resistant starch content of the chips. The highest resistant starch content of the samples and lowest in vitro glycemic index value were achieved with the sample prepared with 50% red lentil flour supplementation. These results of this study proved that red lentil is a good source to be used for enrichment of oven-baked wheat chips as a novel snack food with high nutritional values and low in vitro glycemic index.en_US
dc.description.sponsorshipErciyes University, Council of Scientific Research Project FYL-2017-7047 Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) Appeared in source as:Scientific and Research Council of Turkey (TUBITAK)en_US
dc.language.isoengen_US
dc.publisherSPRINGER INDIA7TH FLOOR, VIJAYA BUILDING, 17, BARAKHAMBA ROAD, NEW DELHI 110 001, INDIAen_US
dc.relation.isversionof10.1007/s13197-021-05237-8en_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectLentilen_US
dc.subjectSnack fooden_US
dc.subjectChipsen_US
dc.subjectAntioxidant capacityen_US
dc.subjectResistant starchen_US
dc.subjectStorage stabilityen_US
dc.titleProduction of oven-baked wheat chips enriched with red lentil: an optimization study by response surface methodologyen_US
dc.typearticleen_US
dc.contributor.departmentAGÜ, Mühendislik Fakültesi, Malzeme Bilimi ve Nanoteknoloji Mühendisliği Bölümüen_US
dc.contributor.institutionauthorKahraman, Kevser
dc.relation.journalJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSOREen_US
dc.relation.tubitakScientific and Research Council of Turkey (TUBITAK)
dc.relation.publicationcategoryMakale - Uluslararası - Editör Denetimli Dergien_US


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