Investigation of the possibility of producing alternative chips in deep fried from purple wheat flour

This study was conducted to investigate the possibility of producing alternative deep-fried chips from purple wheat flour (PWF) which has high nutritional values. In this context, chips production possibilities were investigated with a 15-trial point study prepared by using the Box-Bhenken model of the response surface method from purple wheat flour and bread wheat flour. In the study, salt (1 g / 100 g) and 50 ± 5 mL water were added to all formulations in addition to using purple wheat flour and wheat flour. Frying temperature (170-180 and 190 °C) and time (40-50 and 60 seconds) were selected as processing factors. The chips products were characterized in terms of their physicochemical, nutritional, bioactive and, sensory properties and the production conditions were optimized. It was determined that the dry matter content of the chips samples ranged from 96.94 to 99.81 g / 100 g. While it was determined that the frying temperature increased the dry matter contents of the samples significantly, it was observed that the PWF and frying time increased in the same way. It was determined that as the PWF amount in the formulation increased, the amount of ash in the final product increased in the same way too. The ash content of the chips products varied between 1.00 and 2.08 g / 100g. It was determined that the sample's oil contents varied between 40.73 and 29.48 g/100g, and as the amount of PWF in the formulation increased, the oil content in the final product decreased considerably (~ 23%). The protein ratio of chips increased dramatically with the addition of PWF. Protein contents in the samples were determined to vary between 5.29 and 9.39 g / 100g. It was determined that the highest instrumental hardness value was 39.61 kg, and the lowest value was 17.20 kg. It has been determined that as the PWF amount in formulation increases the hardness values of the samples in the final product increase. It has been found that the color values of the chips change importantly with the increase in the amount of PWF in the production. It was seen that as the added amount increased, a * values increased, L * and b * values decreased. Resistant starch results of the samples ranged from 0.51 to 0.80 g / 100g and partial increase was observed in the amount of resistant starch in the chips samples with the increase of PWF in the formulation. Also, it was determined that the non- resistant starch and total starch contents of the samples decreased with the increase of purple wheat flour in the formulation. It was seen that the acrylamide content of the chips decreased as the PWF level in the formulation increased. While the amount of PWF in the formulation increased with the bioactive analysis of the samples, a significant increase was determined in the contents of TFK, TFlK, TAK, DPPH, ABTS, no significant increase was observed in FRAP values. According to this, the TFK, TFlK, TAK, DPPH, ABTS, FRAP contents of the samples are as follows; 331.72 with 797.24 mg GA/kg, 103.78 with 235.79 mgQE/kg, 987.0 with 1225.13 mgAA/kg, 101.57 with 262.88 mgAA/kg, 59.25 with 387.24 mgAA/kg and 446.20 with 800.53 mgFeSO4/kg. According to the results of the sensory analysis, it was determined that as the amount of PWF in the production increased, chips products gained a higher overall preference by the panelists. Furthermore, according to the optimization analysis, the desired production conditions (desirability: 0.73) are as follows; 92.72 g/100g PWF, 170 °C and 40 s. According to these results, it has been seen that PWF can be used easily in highly deep-fried chips products.