Enrichment of wheat chips with omega-3 fatty acid by flaxseed addition: Textural and some physicochemical properties

Food Chemistry

Volumn 145, Issue , 2014, Pages 910-917

  Yuksel, Ferhat ^a   Karaman, Safa ^a   Kayacier, Ahmed ^a  

^a ERCIYES UNIVERSITY   (Turkey)

Author keywords

Chips Wheat flour Flaxseed Texture Response surface methodology

Indexed keywords

FATTY ACID COMPOSITION; OVERALL ACCEPTABILITY; PHYSICOCHEMICAL PROPERTY; PROCESSING VARIABLES; REGRESSION EQUATION; RESPONSE SURFACE METHODOLOGY; SENSORIAL PROPERTIES; SIMULTANEOUS EFFECTS;

FATTY ACIDS; FLAX; POLYUNSATURATED FATTY ACIDS; SURFACE PROPERTIES;

OILSEEDS;

OMEGA 3 FATTY ACID; UNSATURATED FATTY ACID;

ARTICLE; DIETARY FIBER; EXPERIMENTAL DESIGN; FOOD ANALYSIS; FOOD HANDLING; FOOD PROCESSING; FRYING; GLYCATION; GRADUATE STUDENT; HARDNESS; HUMAN; LINSEED; LIPID COMPOSITION; MOISTURE; NORMAL HUMAN; PHYSICAL CHEMISTRY; PROTEIN CONTENT; RESPONSE SURFACE METHOD; SENSORY ANALYSIS; SENSORY EVALUATION; TASTE PREFERENCE; WHEAT;

TRITICUM AESTIVUM;

CHIPS; FLAXSEED; RESPONSE SURFACE METHODOLOGY; TEXTURE; WHEAT FLOUR;

COLOR; COOKING; DIETARY PROTEINS; FAST FOODS; FATTY ACIDS; FATTY ACIDS, OMEGA-3; FLAX; FLOUR; FOOD QUALITY; FOOD, FORTIFIED; HARDNESS; HUMANS; MECHANICAL PHENOMENA; PHYSICOCHEMICAL PHENOMENA; PLANT PROTEINS; SEEDS; SENSATION; SNACKS; STATISTICS AS TOPIC; TASTE; TRITICUM; TURKEY;

EID: 84884528991     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.08.079     Document Type: Article

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