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- Title
Gıda Endüstrisi Yan Ürünleri Kullanımıyla Cips Üretimine Yeni Bir Yaklaşım: Zenginleştirilmiş Gluten Cipsi.
- Authors
Ertop, Müge Hendek; Kutluk, Kevser; Çoşkun, Kübra; Canlı, Sümeyye
- Abstract
Along with the changing living conditions, quick and ready food consumption by people resulted in developing various types of snack foods. Chips-like products have the largest share among snack foods, and one of the most important driving forces of the industry is research and development of new types. Consumer preferences have changed over the last years in terms of functional, natural and healthy products as well as diversity. The aim of this study is to develop a new snack food that can be preferred by those who have specific food preferences, such as consumers, especially athletes, by using wheat protein gluten and whey powder, wheat bran and germ. Thus, a novel use for these byproducts by the food industry could be created. Hot toast plates were used in the production of chips while techniques such as frying and extrusion are generally used in the production of chips. While industrially produced chips may contain approximately one third of their weight as fat, the chips produced in this study contained no more than 2.50% fat. Analyses of color (CIE L*, a*, b*), image analyses, moisture, minerals, ash, protein, fat content, fatty acid composition, cooking yield, spreading rate, water holding capacity and oil holding capacity were performed in the chips samples. This study aims to provide a new approach to chips production and techniques.
- Publication
Academic Food Journal / Akademik GIDA, 2016, Vol 14, Issue 4, p398
- ISSN
1304-7582
- Publication type
Article