Abstract

In this study, the production of green olive, chickpea and haricot bean added potato chips was investigated in order to produce a functional snack food appealing to consumers from all age groups. Chips were produced by hot air drying (75–85 °C), vacuum drying (75–85 °C, 250 mbar), and microwave drying (90 W and 180 W). The effective diffusion coefficient of chips was calculated as between 4.25 × 10⁻⁹- 4.38 × 10⁻⁸. When the drying behavior of samples was examined; vacuum drying, convectional drying and microwave drying fitted in Page and Modified Page models. Total acidity, pH, salt, protein, total phenolics and antioxidant activity analyses were conducted in chips and chips doughs. In olive added chips, the highest total phenolic content was determined in the sample produced by vacuum drying method at 85 °C. Moreover, for chickpea-olive added chips, the highest total phenolic content and antioxidant activity were determined in microwave dried (180 W) samples. In haricot bean and olive added chips, antioxidant activity showed differences according to drying methods. Chickpea and haricot bean addition into chips doughs were increased the protein content in dried samples.

中文翻译：

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干功能切片的一些质量参数研究和数学建模

摘要

在这项研究中，对绿橄榄，鹰嘴豆和扁豆加薯片的生产进行了研究，目的是生产一种功能性休闲食品，吸引各个年龄段的消费者。芯片是通过热风干燥（75–85°C），真空干燥（75–85°C，250 mbar）和微波干燥（90 W和180 W）制成的。芯片的有效扩散系数被计算为4.25×10之间^-9 - 4.38×10 ^-8。当检查样品的干燥行为时；Page和Modified Page型号配备了真空干燥，对流干燥和微波干燥。在木片和木片面团中进行总酸度，pH，盐，蛋白质，总酚和抗氧化活性分析。在添加了橄榄的木片中，通过真空干燥法在85°C下生产的样品中的总酚含量最高。此外，对于鹰嘴豆添加的芯片，在微波干燥（180 W）的样品中测定出最高的总酚含量和抗氧化活性。在加入扁豆和橄榄的切片中，抗氧化剂活性随干燥方法的不同而有所差异。将鹰嘴豆和扁豆添加到薯片面团中可以增加干燥样品中的蛋白质含量。