Publication:
Investigations of some quality parameters and mathematical modeling of dried functional chips

dc.contributor.buuauthorHalil, Tuğce
dc.contributor.buuauthorTamer, Canan Ece
dc.contributor.buuauthorTAMER, CANAN ECE
dc.contributor.buuauthorSuna, Senem
dc.contributor.buuauthorSUNA, SENEM
dc.contributor.buuauthorKarabacak, Azime Özkan
dc.contributor.buuauthorÖZKAN KARABACAK, AZİME
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.
dc.contributor.orcid0000-0002-6947-2167
dc.contributor.orcid0000-0003-4175-4477
dc.contributor.researcheridAAH-2319-2019
dc.contributor.researcheridAAQ-8178-2020
dc.contributor.researcheridAAG-8503-2021
dc.date.accessioned2024-07-11T12:23:54Z
dc.date.available2024-07-11T12:23:54Z
dc.date.issued2019-11-23
dc.description.abstractIn this study, the production of green olive, chickpea and haricot bean added potato chips was investigated in order to produce a functional snack food appealing to consumers from all age groups. Chips were produced by hot air drying (75-85 degrees C), vacuum drying (75-85 degrees C, 250 mbar), and microwave drying (90 W and 180 W). The effective diffusion coefficient of chips was calculated as between 4.25 x 10(-9)- 4.38 x 10(-8). When the drying behavior of samples was examined; vacuum drying, convectional drying and microwave drying fitted in Page and Modified Page models. Total acidity, pH, salt, protein, total phenolics and antioxidant activity analyses were conducted in chips and chips doughs. In olive added chips, the highest total phenolic content was determined in the sample produced by vacuum drying method at 85 degrees C. Moreover, for chickpea-olive added chips, the highest total phenolic content and antioxidant activity were determined in microwave dried (180 W) samples. In haricot bean and olive added chips, antioxidant activity showed differences according to drying methods. Chickpea and haricot bean addition into chips doughs were increased the protein content in dried samples.
dc.identifier.doi10.1007/s00231-019-02757-0
dc.identifier.endpage1115
dc.identifier.issn0947-7411
dc.identifier.issue4
dc.identifier.startpage1099
dc.identifier.urihttps://doi.org/10.1007/s00231-019-02757-0
dc.identifier.urihttps://hdl.handle.net/11452/43209
dc.identifier.volume56
dc.identifier.wos000498095300001
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherSpringer
dc.relation.journalHeat And Mass Transfer
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAntioxidant capacity
dc.subjectDrying characteristics
dc.subjectSensory evaluation
dc.subjectVacuum
dc.subjectTexture
dc.subjectSnacks
dc.subjectFat
dc.subjectMicrostructure
dc.subjectRehydration
dc.subjectPolyphenols
dc.subjectScience & technology
dc.subjectPhysical sciences
dc.subjectTechnology
dc.subjectMechanics
dc.subjectThermodynamics
dc.titleInvestigations of some quality parameters and mathematical modeling of dried functional chips
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublication629a6edc-10c0-42ba-bbb9-eb18a37f06fb
relation.isAuthorOfPublication8f0d35a1-6d40-42eb-a87e-8d737f62e31a
relation.isAuthorOfPublicationc1b26f17-095e-44a6-8168-082729c33cad
relation.isAuthorOfPublication.latestForDiscovery629a6edc-10c0-42ba-bbb9-eb18a37f06fb

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