The aim of this study was to investigate some physicochemical, bioactive, nutritional, and sensory properties of wheat chips enriched with potato peel flour (PPF) at six different concentrations (0, 2, 4, 6, 8, and 10% w/w). Lipid content of the samples were in the range of 45.57–27.46 g/100 g and lipid content of chips decreased (by 40%) significantly (P < 0.05) with the incorporation of PPF. Minimum and maximum hardness levels were 13.32 kg and 22.64 kg, as determined in the control sample and the chips enriched with 8 g/100 g PPF, respectively. Total phenolic of the chips was in the range of 364.7–1107.2 mgGAE/kg and increased significantly (P < 0.05) with increasing of the PPF. In addition, total dietary fiber content of the samples also increased (by 20%) significantly (P < 0.05) by PPF incorporation while the in vitro glycemic index content of samples decreased (P < 0.05). Sensory evaluation revealed that the chips with PPF (by 10%) were more preferred. In this study, alternative chips were produced using PPF.

The aim of this study was to investigate the moisture and oil uptake capacities of gluten-free chips by pre-drying at different temperatures and times before deep frying. In addition, the determination of some physicochemical contents and sensory properties of the chips were another goal in this study. As a result of pre-drying up to 60°C and 15 min, the dry matter content of the samples increased while the temperature decreased to 70° C. Similarly, the oil content of the samples decreased until the same temperature and time from 19.21 g/100g to 13.26 g/100 g, but increased in later temperatures and durations. No changes were observed in the ash, water activity and protein values of the samples. The colors of the samples were significantly affected by the pre-drying process and them were determined that brightness and yellowness decreased and redness increased depending on pre-drying conditions. In the sensory analysis, panelists gave low color scores depending on the increasing pre-drying temperature and duration of the chips samples. Also there was no significant difference in hardness, taste/odor, oiliness and overall acceptability. In this study, reduced oil content and healthier gluten-free chips were produced with using pre-drying process.

: The potato plant is an important food source produced all over the world and it provides a significant portion of daily energy intake in nourishment. In addition, a significant rate of vitamins, fibre, mineral matters, protein, and fat can be obtained by consuming potato. In this study, the production, consumption, and usage areas of potato, a crucial source of our diet, and the possibilities of using it as food additives with the nutritional properties of its peel have been investigated. Generally, potato is consumed after its peel is removed in the homes and industrial areas and many of these peels are disposed off as wastes. Studies show that potato peel has a high content of dietary fibre, protein, carbohydrate, mineral matters, vitamin, phenolic, and antioxidant. The use of potato peel as food additives have also been discussed in this study.