Scopus
YÖKSİS Eşleşti
Physico-chemical and sensory properties of chips produced using different lupin (Lupinus albus L.) flour formulations and cooking methods
International Journal of Food Science and Technology · Haziran 2021
YÖKSİS Kayıtları
Physico-chemical and sensory properties of chips produced using different lupin (Lupinus albus L.) flour formulations and cooking methods
International Journal of Food Science & Technology · 2021 SCI-Expanded
DOÇENT NURHAN USLU →
Makale Bilgileri
DergiInternational Journal of Food Science and Technology
Yayın TarihiHaziran 2021
Cilt / Sayfa56 · 2780-2788
Scopus ID2-s2.0-85097060028
Özet
Development of novel snack foods is an important area of research, and different ingredients are being tested to develop and process new formulations. In this study, lupin chips prepared using different formulations (hulled lupin, whole lupin, wheat and corn flours) were cooked using baking and frying, and changes in the sensory and colour parameters, acrylamide contents, fat absorption, peroxide number and p-anisidine values of the final products were studied. Lupin flour significantly changed p-anisidine value of chips. Addition of lupin flour and cooking methods affected the colour, fat absorption and peroxide values. Significant differences in chemical properties of chips made from whole and hulled lupin flours were also observed. Acrylamide was not detected in all the formulations studied. The lupin chips have increased brightness (L*), no acrylamides, reduced peroxide and p-anisidine values and acceptable sensory quality; hence, this ingredient is recommendable for use in snack foods.
Yazarlar (8)
1
Mehmet Musa Özcan
2
Duygu İpek
3
Kashif Ghafoor
4
Fahad A.L. Juhaimi
5
Nurhan Uslu
6
Elfadıl E. Babiker
7
Isam A. Mohamed Ahmed
8
Omer N. Alsawmahi
Anahtar Kelimeler
Acrylamide
chips
colour
cooking method
lupin flour
p-anisidine
peroxide values
physico-chemical properties
Kurumlar
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
8
Atıf
8
Yazar
8
Anahtar Kelime