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...