Production of oven-baked wheat chips enriched with red lentil: an optimization study by response surface methodology.

ABSTRACT: Chips 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 co

SUBMITTER: Babacan Cevik S 

PROVIDER: S-EPMC9114193 | biostudies-literature | 2022 Jun

REPOSITORIES: biostudies-literature