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Şemsettin Kaya

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Open access Aug 2026

Enhancement of Bioactive Properties and Antioxidant Activity in Wheat Chips Enriched with Purple Wheat Flour

The study aimed to fortify wheat chips with purple wheat flour (PWF) to create a healthier alternative to conventional deep-fried snacks. Response surface methodology (RSM) was used to investigate the effects of PWF concentration (0–100%), frying temperature (170–190 °C), and frying time (40–60 s) on resistant starch...

F. Yuksel, Şemsettin Kaya · 0 citations

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