Determination of physicohemical, sensory and bioactive properties by optimizing production conditions of baked and fried red lentil chips

In this study; red lentil flour were added to chips formulation and the chips were baked and fried. The red lentil amount to be added by using the response-surface method, baking temperature and time for baking and frying methods were optimized. Physicochemical (dry matter, ash, protein and fat amounts) and some bioactive properties (total phenolic content and antioxidant capacities), color parameters, sensory and textural properties, hidroxymethyl furfural, and enzyme resistant starch quantities in products optimized were determined. The effects of different parameters (lentil flour ratio, temperature and duration of cooking method) on each of these properties were determined at each experimental test point. According to the target parameters, it was determined that the chips which are baked for 40 seconds at 170 °C with 50% lentil flour for fried chips and 50% with lentil flour for fried chips are baked for 40 seconds. Samples at specified points were packaged by modified atmosphere method and stored for 60 days. The samples were stored at 20 °C and analyzed at 0, 15, 30 and 60 days. According to the results obtained, the chips are suitable for storage and can be stored without losing their properties. The bioactive values of the stored samples showed a slight decrease during storage. The results obtained at the storage stage indicate that the chips are suitable for storage and can be stored without losing their properties. The addition of lentil flour to the chips formulation has resulted in a positive effect on the bioactive properties and protein content of the samples.