Barley flour addition decreases the oil uptake of wheat chips during frying
作者： F. Yuksel , S. Karaman , A. Kayacier
DOI: 10.3920/QAS2014.0472
关键词: Fatty acid composition 、 Oil content 、 Chemistry 、 Food science 、 Dry matter 、 Barley flour 、 Control sample
摘要: In the present study, wheat chips enriched with barley flour at different concentrations (5, 10, 15, 20, 25 and 30%) were produced some physicochemical textural properties, fatty acid composition sensory quality of investigated. An increase in values parameters chips, namely hardness, dry matter, ash acids levels, was observed increasing concentration formulation. Barley addition provided a significant oil uptake reduction as content control sample 27.23% while that samples 30% 18.21%. Overall acceptability added no determined to be similar compared ones. But higher than 10% caused decrease scores final products.
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