Nutritional, Textural, Color and Sensory Characteristics of Chips with Hazelnut Flour and Skin: Effects of Baking Conditions and Substitution Levels

This study aimed to improve wheat chips' nutritional value by incorporating hazelnut flour and hazelnut skin. Chips were produced with wheat flour (control) and with partial substitution of wheat flour by hazelnut flour (HF) or hazelnut flour plus hazelnut skin (HFS) at 20, 30, and 40% concentrations, then baked at 180, 200, and 220 °C for various durations. The effects of HF/HFS addition on raw dough's physicochemical properties, as well as chips' moisture content, weight loss, color, texture, and sensory attributes, was studied. Adding HF/HFS increased protein, fat, ash, and mineral contents. Baking conditions and substitution levels significantly affected chips quality. Inclusion of HF/HFS resulted in higher weight loss during baking, a darker, more reddish-brown appearance, and lower fracture force and deformation at fracture values corresponding to a softer and more brittle structure. Significant correlations among instrumental and sensory properties were identified via Pearson's correlation and principal component analysis.