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

Abstract

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, acrylamide formation, and selected bioactive properties. 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, acrylamide formation, and selected bioactive properties. Resistant starch ranged from 0.51 to 0.80 g/100 g and increased slightly with higher PWF levels; this increase was found to be statistically significant. Conversely, acrylamide content decreased from 1362.68 to 1082.76 μg/kg as PWF increased. Total phenolic (TPC), flavonoid (TFC), anthocyanin (TAC), and antioxidant activities (DPPH, ABTS) significantly improved with PWF enrichment, whereas FRAP showed no notable change. These findings indicate that PWF can be effectively incorporated into deep-fried wheat chips, enhancing their functional and bioactive properties while reducing acrylamide formation. The optimized formulation (100 g/100 g PWF, 170 °C, 60 s) demonstrates potential as a nutritious, functional snack.