Effects of addition of stale bread flour on the acrylamide, fatty acid composition, resistant starch content, and in vitro glycemic index in wheat chips production using response surface methodology
In the world, breads were wasted by consumers due to staling and the aim of the study is to develop a new snack food by fortification of wheat chips with stale bread flour (SBF). The effect of process variables on some chemical properties and fatty acid of the chips were investigated by response sur...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Yuksel, Ferhat [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2022transfer abstract |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Assessment of urban identity through a matrix of cultural landscapes - Ziyaee, Maryam ELSEVIER, 2017, an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST), Amsterdam [u.a.] |
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| Übergeordnetes Werk: |
volume:161 ; year:2022 ; day:1 ; month:05 ; pages:0 |
| Links: |
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| DOI / URN: |
10.1016/j.lwt.2022.113354 |
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| 245 | 1 | 0 | |a Effects of addition of stale bread flour on the acrylamide, fatty acid composition, resistant starch content, and in vitro glycemic index in wheat chips production using response surface methodology |
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| 520 | |a In the world, breads were wasted by consumers due to staling and the aim of the study is to develop a new snack food by fortification of wheat chips with stale bread flour (SBF). The effect of process variables on some chemical properties and fatty acid of the chips were investigated by response surface methodology. The coefficient of determination (R2) of the response models ranged from 0.61 to 0.92, revealing that the models adequately explained the variability in the responses. The acrylamide of the enriched chips increased with both increasing frying temperature and SBF content. The addition of SBF into the chips dough increased the contents of protein (by 13%) and resistant starch (by 58%) of the end products. The maximum GI content was determined as 88.94, while the minimum GI content was 80.59 and the addition of SBF decreased the GI of the chips by 10% although this decrease was not statistically significant. According to the optimization parameters, the best chips were those containing 50% SBF, fried at 183 °C for 40 s. It was concluded that the SBF could be added to the formulation of wheat chips to offer an alternative snack for consumers. | ||
| 520 | |a In the world, breads were wasted by consumers due to staling and the aim of the study is to develop a new snack food by fortification of wheat chips with stale bread flour (SBF). The effect of process variables on some chemical properties and fatty acid of the chips were investigated by response surface methodology. The coefficient of determination (R2) of the response models ranged from 0.61 to 0.92, revealing that the models adequately explained the variability in the responses. The acrylamide of the enriched chips increased with both increasing frying temperature and SBF content. The addition of SBF into the chips dough increased the contents of protein (by 13%) and resistant starch (by 58%) of the end products. The maximum GI content was determined as 88.94, while the minimum GI content was 80.59 and the addition of SBF decreased the GI of the chips by 10% although this decrease was not statistically significant. According to the optimization parameters, the best chips were those containing 50% SBF, fried at 183 °C for 40 s. It was concluded that the SBF could be added to the formulation of wheat chips to offer an alternative snack for consumers. | ||
| 650 | 7 | |a Acrylamide |2 Elsevier | |
| 650 | 7 | |a Stale bread flour |2 Elsevier | |
| 650 | 7 | |a In vitro starch digestibility |2 Elsevier | |
| 650 | 7 | |a Response surface methodology |2 Elsevier | |
| 650 | 7 | |a Wheat chips |2 Elsevier | |
| 700 | 1 | |a Kayacier, Ahmed |4 oth | |
| 773 | 0 | 8 | |i Enthalten in |n Elsevier |a Ziyaee, Maryam ELSEVIER |t Assessment of urban identity through a matrix of cultural landscapes |d 2017 |d an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) |g Amsterdam [u.a.] |w (DE-627)ELV004078675 |
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10.1016/j.lwt.2022.113354 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001744.pica (DE-627)ELV05745731X (ELSEVIER)S0023-6438(22)00289-4 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Yuksel, Ferhat verfasserin aut Effects of addition of stale bread flour on the acrylamide, fatty acid composition, resistant starch content, and in vitro glycemic index in wheat chips production using response surface methodology 2022transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier In the world, breads were wasted by consumers due to staling and the aim of the study is to develop a new snack food by fortification of wheat chips with stale bread flour (SBF). The effect of process variables on some chemical properties and fatty acid of the chips were investigated by response surface methodology. The coefficient of determination (R2) of the response models ranged from 0.61 to 0.92, revealing that the models adequately explained the variability in the responses. The acrylamide of the enriched chips increased with both increasing frying temperature and SBF content. The addition of SBF into the chips dough increased the contents of protein (by 13%) and resistant starch (by 58%) of the end products. The maximum GI content was determined as 88.94, while the minimum GI content was 80.59 and the addition of SBF decreased the GI of the chips by 10% although this decrease was not statistically significant. According to the optimization parameters, the best chips were those containing 50% SBF, fried at 183 °C for 40 s. It was concluded that the SBF could be added to the formulation of wheat chips to offer an alternative snack for consumers. In the world, breads were wasted by consumers due to staling and the aim of the study is to develop a new snack food by fortification of wheat chips with stale bread flour (SBF). The effect of process variables on some chemical properties and fatty acid of the chips were investigated by response surface methodology. The coefficient of determination (R2) of the response models ranged from 0.61 to 0.92, revealing that the models adequately explained the variability in the responses. The acrylamide of the enriched chips increased with both increasing frying temperature and SBF content. The addition of SBF into the chips dough increased the contents of protein (by 13%) and resistant starch (by 58%) of the end products. The maximum GI content was determined as 88.94, while the minimum GI content was 80.59 and the addition of SBF decreased the GI of the chips by 10% although this decrease was not statistically significant. According to the optimization parameters, the best chips were those containing 50% SBF, fried at 183 °C for 40 s. It was concluded that the SBF could be added to the formulation of wheat chips to offer an alternative snack for consumers. Acrylamide Elsevier Stale bread flour Elsevier In vitro starch digestibility Elsevier Response surface methodology Elsevier Wheat chips Elsevier Kayacier, Ahmed oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:161 year:2022 day:1 month:05 pages:0 https://doi.org/10.1016/j.lwt.2022.113354 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 161 2022 1 0501 0 |
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10.1016/j.lwt.2022.113354 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001744.pica (DE-627)ELV05745731X (ELSEVIER)S0023-6438(22)00289-4 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Yuksel, Ferhat verfasserin aut Effects of addition of stale bread flour on the acrylamide, fatty acid composition, resistant starch content, and in vitro glycemic index in wheat chips production using response surface methodology 2022transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier In the world, breads were wasted by consumers due to staling and the aim of the study is to develop a new snack food by fortification of wheat chips with stale bread flour (SBF). The effect of process variables on some chemical properties and fatty acid of the chips were investigated by response surface methodology. The coefficient of determination (R2) of the response models ranged from 0.61 to 0.92, revealing that the models adequately explained the variability in the responses. The acrylamide of the enriched chips increased with both increasing frying temperature and SBF content. The addition of SBF into the chips dough increased the contents of protein (by 13%) and resistant starch (by 58%) of the end products. The maximum GI content was determined as 88.94, while the minimum GI content was 80.59 and the addition of SBF decreased the GI of the chips by 10% although this decrease was not statistically significant. According to the optimization parameters, the best chips were those containing 50% SBF, fried at 183 °C for 40 s. It was concluded that the SBF could be added to the formulation of wheat chips to offer an alternative snack for consumers. In the world, breads were wasted by consumers due to staling and the aim of the study is to develop a new snack food by fortification of wheat chips with stale bread flour (SBF). The effect of process variables on some chemical properties and fatty acid of the chips were investigated by response surface methodology. The coefficient of determination (R2) of the response models ranged from 0.61 to 0.92, revealing that the models adequately explained the variability in the responses. The acrylamide of the enriched chips increased with both increasing frying temperature and SBF content. The addition of SBF into the chips dough increased the contents of protein (by 13%) and resistant starch (by 58%) of the end products. The maximum GI content was determined as 88.94, while the minimum GI content was 80.59 and the addition of SBF decreased the GI of the chips by 10% although this decrease was not statistically significant. According to the optimization parameters, the best chips were those containing 50% SBF, fried at 183 °C for 40 s. It was concluded that the SBF could be added to the formulation of wheat chips to offer an alternative snack for consumers. Acrylamide Elsevier Stale bread flour Elsevier In vitro starch digestibility Elsevier Response surface methodology Elsevier Wheat chips Elsevier Kayacier, Ahmed oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:161 year:2022 day:1 month:05 pages:0 https://doi.org/10.1016/j.lwt.2022.113354 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 161 2022 1 0501 0 |
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10.1016/j.lwt.2022.113354 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001744.pica (DE-627)ELV05745731X (ELSEVIER)S0023-6438(22)00289-4 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Yuksel, Ferhat verfasserin aut Effects of addition of stale bread flour on the acrylamide, fatty acid composition, resistant starch content, and in vitro glycemic index in wheat chips production using response surface methodology 2022transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier In the world, breads were wasted by consumers due to staling and the aim of the study is to develop a new snack food by fortification of wheat chips with stale bread flour (SBF). The effect of process variables on some chemical properties and fatty acid of the chips were investigated by response surface methodology. The coefficient of determination (R2) of the response models ranged from 0.61 to 0.92, revealing that the models adequately explained the variability in the responses. The acrylamide of the enriched chips increased with both increasing frying temperature and SBF content. The addition of SBF into the chips dough increased the contents of protein (by 13%) and resistant starch (by 58%) of the end products. The maximum GI content was determined as 88.94, while the minimum GI content was 80.59 and the addition of SBF decreased the GI of the chips by 10% although this decrease was not statistically significant. According to the optimization parameters, the best chips were those containing 50% SBF, fried at 183 °C for 40 s. It was concluded that the SBF could be added to the formulation of wheat chips to offer an alternative snack for consumers. In the world, breads were wasted by consumers due to staling and the aim of the study is to develop a new snack food by fortification of wheat chips with stale bread flour (SBF). The effect of process variables on some chemical properties and fatty acid of the chips were investigated by response surface methodology. The coefficient of determination (R2) of the response models ranged from 0.61 to 0.92, revealing that the models adequately explained the variability in the responses. The acrylamide of the enriched chips increased with both increasing frying temperature and SBF content. The addition of SBF into the chips dough increased the contents of protein (by 13%) and resistant starch (by 58%) of the end products. The maximum GI content was determined as 88.94, while the minimum GI content was 80.59 and the addition of SBF decreased the GI of the chips by 10% although this decrease was not statistically significant. According to the optimization parameters, the best chips were those containing 50% SBF, fried at 183 °C for 40 s. It was concluded that the SBF could be added to the formulation of wheat chips to offer an alternative snack for consumers. Acrylamide Elsevier Stale bread flour Elsevier In vitro starch digestibility Elsevier Response surface methodology Elsevier Wheat chips Elsevier Kayacier, Ahmed oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:161 year:2022 day:1 month:05 pages:0 https://doi.org/10.1016/j.lwt.2022.113354 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 161 2022 1 0501 0 |
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10.1016/j.lwt.2022.113354 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001744.pica (DE-627)ELV05745731X (ELSEVIER)S0023-6438(22)00289-4 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Yuksel, Ferhat verfasserin aut Effects of addition of stale bread flour on the acrylamide, fatty acid composition, resistant starch content, and in vitro glycemic index in wheat chips production using response surface methodology 2022transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier In the world, breads were wasted by consumers due to staling and the aim of the study is to develop a new snack food by fortification of wheat chips with stale bread flour (SBF). The effect of process variables on some chemical properties and fatty acid of the chips were investigated by response surface methodology. The coefficient of determination (R2) of the response models ranged from 0.61 to 0.92, revealing that the models adequately explained the variability in the responses. The acrylamide of the enriched chips increased with both increasing frying temperature and SBF content. The addition of SBF into the chips dough increased the contents of protein (by 13%) and resistant starch (by 58%) of the end products. The maximum GI content was determined as 88.94, while the minimum GI content was 80.59 and the addition of SBF decreased the GI of the chips by 10% although this decrease was not statistically significant. According to the optimization parameters, the best chips were those containing 50% SBF, fried at 183 °C for 40 s. It was concluded that the SBF could be added to the formulation of wheat chips to offer an alternative snack for consumers. In the world, breads were wasted by consumers due to staling and the aim of the study is to develop a new snack food by fortification of wheat chips with stale bread flour (SBF). The effect of process variables on some chemical properties and fatty acid of the chips were investigated by response surface methodology. The coefficient of determination (R2) of the response models ranged from 0.61 to 0.92, revealing that the models adequately explained the variability in the responses. The acrylamide of the enriched chips increased with both increasing frying temperature and SBF content. The addition of SBF into the chips dough increased the contents of protein (by 13%) and resistant starch (by 58%) of the end products. The maximum GI content was determined as 88.94, while the minimum GI content was 80.59 and the addition of SBF decreased the GI of the chips by 10% although this decrease was not statistically significant. According to the optimization parameters, the best chips were those containing 50% SBF, fried at 183 °C for 40 s. It was concluded that the SBF could be added to the formulation of wheat chips to offer an alternative snack for consumers. Acrylamide Elsevier Stale bread flour Elsevier In vitro starch digestibility Elsevier Response surface methodology Elsevier Wheat chips Elsevier Kayacier, Ahmed oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:161 year:2022 day:1 month:05 pages:0 https://doi.org/10.1016/j.lwt.2022.113354 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 161 2022 1 0501 0 |
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10.1016/j.lwt.2022.113354 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001744.pica (DE-627)ELV05745731X (ELSEVIER)S0023-6438(22)00289-4 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Yuksel, Ferhat verfasserin aut Effects of addition of stale bread flour on the acrylamide, fatty acid composition, resistant starch content, and in vitro glycemic index in wheat chips production using response surface methodology 2022transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier In the world, breads were wasted by consumers due to staling and the aim of the study is to develop a new snack food by fortification of wheat chips with stale bread flour (SBF). The effect of process variables on some chemical properties and fatty acid of the chips were investigated by response surface methodology. The coefficient of determination (R2) of the response models ranged from 0.61 to 0.92, revealing that the models adequately explained the variability in the responses. The acrylamide of the enriched chips increased with both increasing frying temperature and SBF content. The addition of SBF into the chips dough increased the contents of protein (by 13%) and resistant starch (by 58%) of the end products. The maximum GI content was determined as 88.94, while the minimum GI content was 80.59 and the addition of SBF decreased the GI of the chips by 10% although this decrease was not statistically significant. According to the optimization parameters, the best chips were those containing 50% SBF, fried at 183 °C for 40 s. It was concluded that the SBF could be added to the formulation of wheat chips to offer an alternative snack for consumers. In the world, breads were wasted by consumers due to staling and the aim of the study is to develop a new snack food by fortification of wheat chips with stale bread flour (SBF). The effect of process variables on some chemical properties and fatty acid of the chips were investigated by response surface methodology. The coefficient of determination (R2) of the response models ranged from 0.61 to 0.92, revealing that the models adequately explained the variability in the responses. The acrylamide of the enriched chips increased with both increasing frying temperature and SBF content. The addition of SBF into the chips dough increased the contents of protein (by 13%) and resistant starch (by 58%) of the end products. The maximum GI content was determined as 88.94, while the minimum GI content was 80.59 and the addition of SBF decreased the GI of the chips by 10% although this decrease was not statistically significant. According to the optimization parameters, the best chips were those containing 50% SBF, fried at 183 °C for 40 s. It was concluded that the SBF could be added to the formulation of wheat chips to offer an alternative snack for consumers. Acrylamide Elsevier Stale bread flour Elsevier In vitro starch digestibility Elsevier Response surface methodology Elsevier Wheat chips Elsevier Kayacier, Ahmed oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:161 year:2022 day:1 month:05 pages:0 https://doi.org/10.1016/j.lwt.2022.113354 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 161 2022 1 0501 0 |
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effects of addition of stale bread flour on the acrylamide, fatty acid composition, resistant starch content, and in vitro glycemic index in wheat chips production using response surface methodology |
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Effects of addition of stale bread flour on the acrylamide, fatty acid composition, resistant starch content, and in vitro glycemic index in wheat chips production using response surface methodology |
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In the world, breads were wasted by consumers due to staling and the aim of the study is to develop a new snack food by fortification of wheat chips with stale bread flour (SBF). The effect of process variables on some chemical properties and fatty acid of the chips were investigated by response surface methodology. The coefficient of determination (R2) of the response models ranged from 0.61 to 0.92, revealing that the models adequately explained the variability in the responses. The acrylamide of the enriched chips increased with both increasing frying temperature and SBF content. The addition of SBF into the chips dough increased the contents of protein (by 13%) and resistant starch (by 58%) of the end products. The maximum GI content was determined as 88.94, while the minimum GI content was 80.59 and the addition of SBF decreased the GI of the chips by 10% although this decrease was not statistically significant. According to the optimization parameters, the best chips were those containing 50% SBF, fried at 183 °C for 40 s. It was concluded that the SBF could be added to the formulation of wheat chips to offer an alternative snack for consumers. |
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In the world, breads were wasted by consumers due to staling and the aim of the study is to develop a new snack food by fortification of wheat chips with stale bread flour (SBF). The effect of process variables on some chemical properties and fatty acid of the chips were investigated by response surface methodology. The coefficient of determination (R2) of the response models ranged from 0.61 to 0.92, revealing that the models adequately explained the variability in the responses. The acrylamide of the enriched chips increased with both increasing frying temperature and SBF content. The addition of SBF into the chips dough increased the contents of protein (by 13%) and resistant starch (by 58%) of the end products. The maximum GI content was determined as 88.94, while the minimum GI content was 80.59 and the addition of SBF decreased the GI of the chips by 10% although this decrease was not statistically significant. According to the optimization parameters, the best chips were those containing 50% SBF, fried at 183 °C for 40 s. It was concluded that the SBF could be added to the formulation of wheat chips to offer an alternative snack for consumers. |
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In the world, breads were wasted by consumers due to staling and the aim of the study is to develop a new snack food by fortification of wheat chips with stale bread flour (SBF). The effect of process variables on some chemical properties and fatty acid of the chips were investigated by response surface methodology. The coefficient of determination (R2) of the response models ranged from 0.61 to 0.92, revealing that the models adequately explained the variability in the responses. The acrylamide of the enriched chips increased with both increasing frying temperature and SBF content. The addition of SBF into the chips dough increased the contents of protein (by 13%) and resistant starch (by 58%) of the end products. The maximum GI content was determined as 88.94, while the minimum GI content was 80.59 and the addition of SBF decreased the GI of the chips by 10% although this decrease was not statistically significant. According to the optimization parameters, the best chips were those containing 50% SBF, fried at 183 °C for 40 s. It was concluded that the SBF could be added to the formulation of wheat chips to offer an alternative snack for consumers. |
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