Production of red lentil chips with carob flour addition anddetermination of some properties

In this study, red lentil chips were produced using lentil flour with various parameters, including spiced/plain, with/without carob powder, and two cooking methods: air fryer and deep frying. The produced red lentil chips were stored in polyethylene packaging under room conditions in a dark environment for 90 days and subjected to chemical, physical, and sensory analyses at one-month intervals. The effects of storage duration, cooking method, the use of spices, and the addition of carob flour on the lentil chips were examined. During the storage period, an increase in moisture content was observed, which was statistically significant (p≤0.05). Chips produced using the frying method had higher fat content compared to those produced using the air fryer method. The total phenolic content was found to be 272.84 in spiced chips and 266.06 in plain chips (p≤0.05). For chips with added carob flour, the total phenolic content was 268.91, while it was 270.00 for chips without carob flour (p>0.05). Sensory evaluations revealed that storage duration, cooking method, the use of spices, and the addition of carob flour had no statistically significant effect on the hardness criterion.