Effect of powder of macaroni boiling water (by-product) on textural, oil uptake, physico-chemical, sensory and morphological properties of fried wheat chips

Abstract

The current study was conducted with the purpose to produce wheat chips enriched with powder of pasta boiling water (PPBW). Pasting properties of chips dough changed with addition of powder of pasta boiling water. The textural properties of dough samples decreased with the addition of PPBW, but there were no differences between 2nd and 3rd samples including 10 and 20 % PPBW. The oil content of the samples decreased with the increase of PPBW from 33.78 to 22.19 %. The morphological analysis showed that the number of pores and pore size decreased with the addition of PPBW. Maximum overall acceptability score of the samples was given for control samples (5.64) while the overall acceptability of samples with 10 % PPBW was close to control sample (5.14). PPBW may be used in the formulation of chips it may be used to be coating matter for snacks in food industry.