Development of a healthy corn-based snack with sage (Salvia officinalis L.) seed

Bioactive Carbohydrates and Dietary Fibre xxx (xxxx) xxx

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Bioactive Carbohydrates and Dietary Fibre journal homepage: http://www.elsevier.com/locate/bcdf

Development of a healthy corn-based snack with sage (Salvia officinalis L.) seed Ferhat Yuksel a, *, Huri Ilyasoglu b, Cemalettin Baltaci a a b

Gumushane University, Faculty of Engineering and Natural Science, Food Engineering Department, 29100, Gumushane, Turkey Gumushane University, Faculty of Health Science, Nutrition and Dietetics Department, 29100, Gumushane, Turkey

A R T I C L E I N F O

A B S T R A C T

Keywords: Healthy corn-based snack Salvia officinialis L. Glycemic index Dietary fiber Response surface methodology

A healthy corn-based snack was developed from the corn flour and sage (Salvia officinialis L.) seed flour. The effects of the process variables (sage seed flour: 0–15%, frying temperature: 170–190 � C, and frying time: 40–60 s) on the nutritional properties, fatty acid composition and oxidative stability of the snack chips were evaluated via Response Surface Methodology (RSM). The response models explaining 72–96% variability in the responses were obtained. Only sage seed flour presented significant effects on the nutritional properties (p < 0.05). The interaction term of sage seed flour and frying temperature showed significant effects on the fatty acid compo­ sition (p < 0.05). The sage seed flour could decrease total starch and in vitro glycemic index and increase total dietary fiber. The snack chips contained unsaturated fatty acids more than 60%, and their oils had acceptable peroxide value. The fortification of corn-based snack with sage seed enhanced the nutritional value.

1. Introduction Nowadays, consumers demand healthy foods. Enrichment of foods with the addition of functional ingredients is a promising strategy to enhance the health benefits of foods. Snacks are an important part of diet. For this reason, in recent years, the development of functional snacks has gained much interest (Kayacier, Yuksel, & Karaman, 2014; Yuksel, 2017). Corn chip is one of the most popular snacks which are consumed likely by all ages, especially children. However, corn is not rich in bioactive compounds. Hence, researchers have focused on novel raw materials to enrich corn chips (Peksa et al., 2016). Bean and chickpea (Rababah et al., 2012), legumes (Pastor-Cavada et al., 2011), tomato products (Dehgan-Shoar, Hardacre, & Brennan, 2010), and Je­ rusalem artichoke tubers, amaranth seeds, and pumpkin flesh (Peksa et al., 2016) have been utilized to develop a new healthy corn-based snack. Salvia is an important aromatic plant that belongs to the Lamiaceae family (Yuksel & Baltacı, 2019). Its leaves are widely used as herbal tea since it is thought to protect the liver and to relieve rheumatism pains. It may exert some biological properties such as antioxidant, antimicrobial, anti-inflammatory (Tulukçu, Yalcin, Ozturk, & Sagdic, 2012). Its seeds are good sources of macronutrients (carbohydrates, lipids and protein) and micronutrients (iron, zinc and vitamin E etc.) (Da Silva et al., 2017).

The seeds contain a high level of dietary fibre (37.5 g.100 g 1) (Da Silva et al., 2014). The seed oil is rich in polyunsaturated fatty acids (mainly linoleic and linolenic acids) (G€ oren, Kılıç, Dirmenci, & Bilsel, 2006). Sage (Salvia officinalis L.) seed contains linoleic acid (75%) and oleic acid (14%) as the main fatty acids (Zivkovic et al., 2017). Chia (Salvia his­ panica) seed, which is one of the well-known seed of Salvia species, has been used for the enrichment of chips (Coorey, Grant, & Jayasena, 2012) and corn tortillas (Rendon-Villalabos et al., 2012). To our knowledge, the enrichment of the snacks with sage (Salvia officinalis L.) seed has not been reported. The present study aimed to evaluate process variables (sage seed flour content, frying time, and frying temperature) on the nutritional properties, fatty acid composition and oxidative stability of the corn chips. 2. Materials and methods 2.1. Materials Corn flour (3 g 100g-1 of protein, 8 g 100g-1 of dietary fibre, 2 g 100gof fat, and 0.81 g 100g-1 of ash, these values were declared by manu­ facturer) was supplied from Bob’s Red Mill Natural Foods (Oregon, USA). The oil extracted from the corn flour comprised of palmitic acid (11.0%), oleic acid (19.8%), and linoleic acid (66.5%) as the main fatty 1

* Corresponding author. E-mail addresses: [email protected], [email protected] (F. Yuksel). https://doi.org/10.1016/j.bcdf.2019.100207 Received 18 February 2019; Received in revised form 27 November 2019; Accepted 29 November 2019 Available online 30 November 2019 2212-6198/© 2019 Elsevier Ltd. All rights reserved.

Please cite this article as: Ferhat Yuksel, Bioactive Carbohydrates and Dietary Fibre, https://doi.org/10.1016/j.bcdf.2019.100207

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acids. Sage seed (Salvia officinalis L.) was obtained from Aegean Agri­ _ cultural Research Institute (Izmir, Turkey). Corn oil was purchased from local market (Gümüs¸hane, Turkey).

freshly prepared enzyme solution was added to each tube after 1 min intervals (0.9 g porcine pancreatinþ4 mL distilled water (centrifuged at 1500�g, 10 min) ¼ 5.4 mL supernatantþ0.6 mL amyloglucosidaseþ0.4 mL distilled water ¼ 6.4 mL). Afterwards, the mixtures were incubated at 37 � C in a shaking water bath for 180 min. In the incubation period, A 100 μL aliquot was taken from each tube into the eppendorf tube con­ taining 1 mL ethanol (50%, v/v). Starch digestion rate was calculated as percentage of glucose in each sample at 10, 20, 30, 60, 90, 120, and 180 min. Afterwards, these solutions were centrifuged at 800�g for 10 min. Glucose concentration was measured using Glucose Kit (D-Glucose Assay Kit, K-GLUC, Megazyme, Ireland). Total starch hydrolysis (TSH) was calculated using the following equation (Eq. (1)):

2.2. Preparation of sage seed flour Sage seeds were crushed using mortar and pestle. The proximate composition of the sage seed flour was determined (AOAC, 2000). The sage seed flour (19.54 g 100g-1 of protein, 44.36 g 100g-1 of dietary fibre, 28.42 g 100g-1 of fat and 3.15 g 100g-1 of ash) was stored at 4 � C. Seed oil includes palmitic acid (15.3%), oleic acid (30.8%), and linoleic acid (51.4%) as the main fatty acids. 2.3. Preparation of chips

TSH (%) ¼ [(released glucose weight � 160/182)/(total starch weight in noodle sample)] � 100 (1)

Corn flour and sage seed flour mixtures were prepared with respect to the experimental design presented in Table 1. The mixtures were homogenized for 5 min and then water (50 mL) was added to them (100 g flour þ sage seed and 50 mL water ¼ about 150 g). After kneading with a dough mixer for 10 min (Kitchen Aid Professional 600, MI, USA), the dough was rested for 30 min in a plastic wrap. The thickness of the dough was adjusted to 1 mm (Rondo, Doge SS0635, Switzerland), and the chip shape was given by a special mold. The prepared chips were fried in an oil bath with temperature controller (Mikrotest, Turkey) with respect to the process variables shown in Table 1. After deep-frying, the chips were cooled on a paper towel and then were stored at 4 � C until analysis.

A nonlinear model established by Goni et al. (1997) was used for the kinetic analysis of in vitro starch digestion. The first order equation is – C∞(1-e-kt), where C is the percentage of starch hydrolysed at the C– time t (min), C∞ is the equilibrium percentage of starch hydrolysed after 180 min, and k is the kinetic constant. C∞ and k were estimated for each treatment based on the data obtained from the in vitro starch digestion. Two replications were conducted for determination of GI of samples. The area below the hydrolysis curve of each sample was compared with that of white bread to calculate hydrolysis index (HI). The GI was calculated following formula (Eq (2)): (2)

GI ¼ 39.71 þ 0.549*HI

2.4. Nutritional properties 2.5. Fatty acid composition

Resistant starch (RS) and non-resistant starch (NRS) were deter­ mined according to Megazyme RS assay procedure (K-RSTAR 10/15, Ireland). Total starch (TS) was calculated as the sum of RS and NRS. Total dietary fiber (TDF) was determined according to Megazyme TDF assay procedure (K-TDFR-100A, Ireland). In vitro glycemic index (GI) was determined according to the method described by Goni et al. (1997). A 75 mg of chips sample was weighed into a 50 mL screw capped test tube. 10 Glass beads (5mm diameter) were added into these tubes and then hydrochloric acid (HCI) (2 mL, 0.05 M) and 10 mg pepsin (P6887, Sigma, Aldrich, St. Louis, MO, USA) were added into the tubes, respectively. The samples were incubated in a shaking water bath at 37 � C for 30 min and then sodium acetate buffer (4 mL, 0.5 M, pH 5.2) was incorporated into the each test tube. A 1 mL

Fatty acid composition was determined according to the AOAC method (2000). Fatty acid methyl esters (FAMEs) were injected into the gas chromatograph (Agilent 6890, USA) equipped with a flame ioniza­ tion detector and a column (0.25 mm*100 m, ID HP-88, USA). Helium was carrier gas at a flow rate of 2 mL/min and the split ratio was 1:50. The fatty acid was given in percentages relative to the total fatty acid contents. 2.6. Peroxide value The oil extracted from the enriched chips was analyzed. The peroxide value was determined according to the AOAC method (2000).

Table 1 The coded and uncoded values of the study. Runs

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

Coded values

2.7. Statistical analysis and modeling Uncoded values

Sage seed Flour (g/ 100g) X1

Frying Temperature (� C) X2

Frying Time (s) X3

Sage seed Flour (g/ 100g) X1

Frying Temperature (� C) X2

Frying Time (s) X3

0

0 1 0

0 0 1 0 0

7.50 0.00 0.00 0.00 7.50 0.00 15.00 7.50 15.00 7.50 7.50 7.50 7.50 15.00 15.00

180.00 190.00 180.00 170.00 180.00 180.00 170.00 190.00 180.00 190.00 170.00 180.00 170.00 180.00 190.00

50.00 50.00 60.00 50.00 50.00 40.00 50.00 40.00 60.00 60.00 60.00 50.00 40.00 40.00 50.00

0 1 0 1 0 0 0 0 1 1

1 1 1 1

0 0 1 0 1 0 0 1

1 1

1 1

0 1 1 1 0 0

1 1

1 1

A 3-factor-3 level Box Behnken experimental design (Box & Behnken, 1960) with three replicates at the center point was chosen for the modeling of processing variables (sage seed flour, frying temperature and time). Also, the predictive regression models were constructed for some nutrition parameters. Table 1 shows the coded and uncoded values of the factors, levels and experimental design. Second-order polynomial equation of function Xi as stated below was fitted for each response analyzed: 3 X

Y ¼ b0 þ

3 X

bi Xi þ i¼1

i¼1

bii X 2ii þ

3 X 3 X

bij Xi Xj i¼1 i
(3)

j¼1

where Y is the estimated response; b0, bi, bii, bij are constants. Xi, Xii and Xj are processing variables (Sage seed flour level, frying temperature and time). Uncoded values were utilized for performing all analysis. The experimental combinations were implemented in triplicate (1st,5th an 12th runs as indicated in Table 1) in the center point of the model. The response surface analysis was carry out using design expert statistical 2

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Bioactive Carbohydrates and Dietary Fibre xxx (xxxx) xxx

package software (Version 7.0.0.a Stat Ease Inc. Hennepin, MN, USA) for the computational work including 3D surface plots.

seed (Rendon-Villalabos, Ortiz-Sanchez, Solarza-Feria, & Trujillo-Hernandez, 2012). The nutritional properties of the developed snack chips revealed that the addition of sage seed flour into the corn chip formulation could improve the nutritional value of the corn chips. The enriched chips presented a higher level of TDF and a lower level of GI compared to the corn chip without the sage seed. Dietary fiber is accepted as an impor­ tant ingredient in a healthy diet (Viebke, Al-Assaf, & Phillips, 2014). Dietary guidelines (USDA, 2015, pp. 2015–2020) recommend a daily diet providing 25–30 g of dietary fiber per day. However, the intake of dietary fiber is lower than the recommended value in the most countries. Hence, the consumption of fiber-rich foods should be prompted. The developed snack chip may contribute to increased dietary fiber intake. The glycemic index has an importance in the prevention of chronic diseases. Low-GI diets may provide protective effects against chronic diseases including diabetes, cardiovascular diseases and cancers (Jen­ kins et al., 2002). The developed snack chip may help reduce overall glycemic load of a diet. Both frying temperature and time had no sig­ nificant effect on the nutritional composition of the chips (p > 0.05).

3. Results and discussion 3.1. Nutritional properties The mean values of total starch (TS), resistant starch (RS), and nonresistant starch (NRS), total dietary fiber (TDF), and glycemic index (GI) of the corn chip samples are presented in Table 2. The significance of the regression models (F values) is presented in Table 3. As seen from Table 3, the sage seed flour had significant effects on the nutritional properties (p < 0.01 and p < 0.05), except the RS. The linear term of the sage flour showed negative impact on the TS, NRS, TDF and GI (Table 4). The regression coefficient (R2) of the response models ranged from 0.72 to 0.91, indicating that the models explained 72–91% variability in the nutritional properties. The TS ranged from 48.0 g/100g to 66.7 g/100g. Maximum response for the TS was obtained for the sample with 0% sage seed flour and fried at 170 � C for 40 s. As seen from Fig. 1, the TS decreased with increasing sage seed flour. The sage seed contain a lower level of the starch compared to the corn (USDA, 2018). For this reason, the addition of the sage seed flour into the corn chip formulation could reduce the content of the TS. The content of the TDF varied from 23.7 g/100g to 33.7 g/100g. Maximum response for the TDF was obtained for sample with 15% sage seed flour and fried at 180 � C for 60 s. The TDF showed increasing trend with an increase in the sage seed flour (Fig. 1). The Salvia seed is known as a good source of dietary fiber (Da Silva et al., 2014; Da SilvaMarineli et al., 2017). Hence, the addition of seed flour into the formulation could result in an increase in the TDF. The GI ranged from 79.3 to 93.1. Minimum response for the GI was obtained for sample with 15% sage seed flour and fried at 190 � C for 50 s. As seen from Figs. 1 and 2, the GI decreased with increasing the sage seed flour. A higher level of dietary fiber in the sage seed could reduce the GI of the enriched chips. The total starch hydrolysis curves of the control sample (white bread), sample 2 (0 g/100g sage seed flour), sample 12 (7.5 g/100g sage seed flour), and sample 15 (15 g/100g sage seed flour) are presented in Fig. 2. The corn chips showed a lower hy­ drolysis level compared to the control sample. Moreover, the incorpo­ ration of sage seed flour reduced the hydrolysis level of the chips. The addition of the sage seed flour into the chip formulation could conclude to decrease intestinal glucose release by slowing the digestion of starch. Similar results were reported for the corn tortillas enriched with Chia

3.2. Fatty acid composition The mean values of the main fatty acids (palmitic, stearic, oleic, linoleic, and linolenic acids) detected in the enriched chips are presented in Table 2. The significance of the regression models (F values) is pre­ sented in Table 3. As seen from Table 3, only the interaction term of the sage seed flour and frying temperature had significant effect on the palmitic and stearic acids (p < 0.05). The second-order variables of the sage seed flour and frying time and the interaction term of the sage seed flour and frying temperature showed significant effect on the oleic acid (p < 0.01 and p < 0.05). The second-order variable of the sage seed flour and the interaction term of the sage seed flour and frying temperature presented significant effect on the linoleic acid (p < 0.05). The secondorder variables of the sage seed flour, frying temperature and frying time and the interaction term of the sage seed flour and frying temperature had significant effect on the linolenic acid (p < 0.01 and p < 0.05). As seen from Table 4, the interaction term of the sage seed flour and frying temperature positively impacted the palmitic, stearic, and oleic acids, whereas it negatively affected the linoleic and linolenic acids. The second-order variable of the sage seed flour had negative impact on the oleic acid. However, it showed positive effect on the linoleic and lino­ lenic acids. The second-order variable of the frying temperature posi­ tively affected the linolenic acids. The second-order variable of the frying time showed positive impact on the oleic acid, whereas it had

Table 2 Mean values for the chemical, nutrition’s and fatty acids compositions of corn chips enriched with sage seed flour. Runs

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

Uncoded values

Chemical and Nutrition’s Properties

Fatty Acids

Sage seed Flour (g/ 100g) X1

Frying Temperature (� C) X2

Frying Time (s) X3

Peroxide (meqO2/ kg)

RS (g/ 100g)

NRS (g/ 100g)

TS (g/ 100g)

TDF (g/ 100g)

HI

GI

C16:0

C18:0

C18:1

C18:2

C18:3

7.50 0.00 0.00 0.00 7.50 0.00 15.00 7.50 15.00 7.50 7.50 7.50 7.50 15.00 15.00

180.00 190.00 180.00 170.00 180.00 180.00 170.00 190.00 180.00 190.00 170.00 180.00 170.00 180.00 190.00

50.00 50.00 60.00 50.00 50.00 40.00 50.00 40.00 60.00 60.00 60.00 50.00 40.00 40.00 50.00

4.06 6.73 5.16 8.04 6.10 8.17 6.84 4.67 2.76 3.45 4.69 5.08 5.09 3.52 2.59

0.80 0.58 0.71 0.72 0.69 0.61 0.64 0.60 0.56 0.52 0.52 0.71 0.72 0.57 0.54

61.72 56.53 64.01 65.93 56.51 55.86 56.58 55.25 47.48 50.46 52.50 52.19 52.20 47.67 48.33

62.52 57.11 64.72 66.65 57.20 56.47 57.22 55.86 48.04 50.97 53.02 52.90 52.92 48.24 48.87

27.34 23.70 24.30 25.29 28.75 24.50 29.03 29.80 33.73 27.04 26.59 27.63 27.58 30.09 31.35

80.30 88.64 96.42 92.16 83.06 89.80 76.71 91.18 84.24 97.34 77.24 78.24 74.28 78.11 72.18

83.60 88.40 92.60 90.30 85.20 89.00 81.00 89.80 86.00 93.10 82.10 82.70 80.50 82.60 79.30

30.44 17.36 21.99 25.94 26.87 31.76 16.16 28.19 32.30 32.53 33.05 34.01 32.48 33.41 32.80

4.07 2.22 2.83 3.36 3.55 4.17 2.07 3.74 4.39 4.40 4.42 4.58 4.46 4.58 4.42

. 33.23 38.76 43.06 43.96 45.70 31.18 45.25 45.33 45.85 46.10 46.29 46.42 47.09 46.65

20.27 46.74 36.22 27.53 25.58 18.26 49.99 22.71 17.87 17.09 16.33 14.97 16.55 14.82 16.02

0.11 0.46 0.20 0.12 0.13 0.11 0.60 0.11 0.11 0.13 0.10 0.10 0.09 0.10 0.11

RS: Resistant starch, NRS: Non-Resistant Starch, TS: Total Starch, HI: Hydrolysis Index, GI: Glycemic Index. 3

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Table 3 Significance of the regression models (F values) and the effects of variables on chemical, nutrition’s and fatty acids compositions of wheat chips enriched with sage seed flour. Source of Variance Linear X1 X2 X3 Cross product X12 X13 X23 Quadratic X11 X22 X33 Total error5 Lack of fit Total model

SD

Chemical and nutrition’s properties Fatty Acids Peroxide (meqO2/kg)

RS (g/ 100g)

NRS (g/ 100g)

TS (g/ 100g)

TDF (g/ 100g)

GI

C16:0 (Palmitic)

C18:0 (Stearic)

C18:1 (Oleic)

C18:2 (Linoleic)

C18:3 (Linolenic)

1 1 1

19.48a 6.61 3.69

2.42 3.35 0.99

9.71b 1.50 0.065

9.62b 1.54 0.057

44.95a 0.75 0.006

7.80b 2.21 1.12

2.36 0.080 0.27

3.01 0.079 0.30

2.33 0.46 1.83

2.47 0.17 0.63

0.098 0.70 0.85

1 1 1

2.19 1.28 0.17

0.094 0.61 0.55

0.014 0.76 0.28

0.015 0.76 0.26

1.97 1.90 0.41

0,0006 0,0006 0.046

9.67b 1.14 0.22

8.79b 0.95 0.36

33.08a 1.39 0.044

15.50b 1.22 0.16

69.84a 0.83 0.017

1 1 1

1.83 0.28 2.88

1.51 3.15 4.04

0.057 0.050 2.13

0.048 0.061 2.17

0.012 0.45 0.20

0.25 0,004 1.66

4.62 1.81 3.52

4.65 1.65 3.60

13.07b 4.59 7.98b

6.86b 2.53 4.78

19.39a 12.80b 15.03b

3 9

0.91 4.31

1.92 1.74

1.01 1.62

1.02 1.62

5.22 5.63

14.94 1.45

1.49 2.70

1.50 2.67

5.25 7.37

2.03 3.91

24.71 13.58

X1: Sage seed flour; X2: Frying temperature (� C); X3: Frying time (s); a p < 0.01, bp < 0.05.

Maximum response for oleic acid was obtained for the sample with 15 g/ 100g sage seed flour and fried at 180 � C for 40 s. Maximum response for linoleic acid was obtained for the sample with 15 g/100g sage seed flour and fried at 170 � C for 50 s. The saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs) contents of the chip samples ranged from 18.2% to 39.00%, from 31.2% to 47.10%, and from 14.9% to 50.5%, respectively. The type of dietary fats is associated with risk of cardiovascular diseases (CVD). Saturated fatty acids (SFAs) are known to elevate blood cholesterol level. High cholesterol level is accepted as a risk factor for CVD. Hence, the replacement of SFAs with unsaturated fatty acids is suggested to reduce the risk of CVD (Orsavova, Misurcova, Ambrozova, Vicha, & Mlcek, 2015). The sample with 15 g/100g sage seed flour fried at 170 � C for 50 s, which contained 18.2% SFAs, 31.2% MUFAs, and 50.5% PUFAs. It can be concluded that the sample with the lowest level of SFAs and highest level of unsaturated fatty acids could be obtained at the process conditions with high level of sage seed flour, low level of frying temperature, and medium level of frying time.

Table 4 Predicted models for the experimental data of samples. Chemical and Nutritional Properties

R2

Peroxide (meqO2/kg)

Y ¼ 64.05 þ 0.99 X1-0.89 X2þ1.12 X3-0.01 X1 X2þ0.007 X1 X3-0.002 X2 X3þ0.01 X21þ0.002 X22-0.008 X23

0.886

RS (g/100g)

Y¼-19.21-7.13 X1þ0.22 X2þ0.03 X3þ0.0001 X1 X20.0004 � 1 � 3þ0.0003 X2 X3-0.0008 X21-0.0007 X220.00075 X23

0.757

NRS (g/100g)

Y¼-294.14-0.16 X1þ2.4 X2þ6.2 X3þ0.004 X1 X2-0.03 X1 X3-0.012 � 2 � 3þ0.01 X21-0.006 X22-0.04 X23

0.745

TS (g/100g)

Y¼-313.35-0.16 X1þ2.6 X2þ6.2 X3þ0.004 X1 X2-0.03 X1 X3-0.012 � 2 � 3þ0.01 X21-0.006 X22-0.037 X23 Y¼-148.94-2.53 X1þ1.91 X2þ0.4 X3þ0.01 � 1 � 2 2 2þ0.01 X1 X3-0.004 X2 X3-0.0014 X1-0.0048 X2-0.0032 X23

0.744

Y¼104.13-0.9 X1þ0.56 X2-3.3 X3þ0.0006 X1 X20.0006 � 1 � 3þ0.004 � 2 � 3þ0.01 X21-0.001 X22þ0.026 X23 Fatty Acids Properties C16:0 Y¼-592.73-15.1 X1þ9.2 X2-5.95 X3þ0.1 � 1 � 2þ0.03 � 1 � 3þ0.01 X2 X3-0.1 X21-0.03 X22þ0.04 X23

0.723

C18:0

Y¼-77.53-2.1 X1þ1.25 X2-0.93 X3þ0.01 � 1 � � 1 � 3þ0.002 X2 X3-0.01 X21-0.004 X22þ0.006

0.878

C18:1

Y¼-537.4-14.8 X1þ8.14 X2-3.9 X3þ0.1 � 1 � 2þ0.01 X1 X3-0.02 X2 X3-0.1 X21-0.02 X22þ0.003 X23

0.930

C18:2

Y¼1279.62 þ 31.43 X1-18.2 X2þ10.7 X3-0.2 X1 X20.05 X1 X3-0.01 � 2 � 3þ0.2 X21þ0.05 X22-0.1 X23

0.876

C18:3

Y¼24.34 þ 0.5 X1-0.31 X2þ0.1 X3-0.003 X1 X2-0.0003 � 1 � 3þ0.00003 � 2 � 3þ0.002 X21þ0.001 X22-0.001 X23

0.961

TDF (g/100g)

GI

0.910

3.3. Oxidative stability 0.829

The oxidative stability of the enriched corn chips was evaluated by determining the peroxide value of the oil extracted from the chips. The peroxide value was found to range from 2.6 meqO2/kg to 8.2 meqO2/kg (Table 2). As seen from Table 3, only the linear term of the sage seed flour presented significant effect on the peroxide value (p < 0.05). The sage seed flour positively impacted the peroxide value of the enriched corn chips. The regression coefficient (R2) of the response model was found to be as 0.89, indicating that the model explained 89% variability in the peroxide value. €ren et al., 2006), The Salvia seed is rich in unsaturated fatty acids (Go which are susceptible to the oxidation. Hence, the addition of the sage seed flour into the chip formulation could increase the peroxide value of the enriched corn chip. All formulations had a lower peroxide value than the limit value regulated by Codex (Codex-Stan, 1999). The peroxide value of the vegetable oils mustn’t exceed 10 meqO2/kg. The oxidative level of the developed snack chip could be concluded to be acceptable.

2þ0.004 X23

X1: Sage seed flour; X2: Frying temperature (� C); X3: Frying time (sec.); R2: Coeffi­ cient of determination.

negative effect on the linolenic acid. The regression coefficient (R2) of the response models ranged from 0.83 to 0.96, indicating that the models explained 83–96% variability in the fatty acids. Minimum response for both palmitic and stearic acids was obtained for the sample with 15% sage seed flour and fried at 170 � C for 50 s.

4. Conclusion A healthy corn-based snack was developed from corn flour and sage seed flour. The sage seed flour enhanced the nutritional value of the corn chips. It decreased in vitro glycemic index and increased total dietary 4

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Fig. 1. Effect of process variables on TS (A), TDF (B) and GI (C) along with the response surface and prediction profiler model equations predicting effects of variables.

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Fig. 2. Total starch hydrolysis of 2nd, 12th and 15th sample.

fiber. The enriched corn chips were rich in unsaturated fatty acids (>60%) as mainly oleic and linoleic acids. The use of sage seed may be proposed to develop new functional snacks, especially fiber-rich snacks. Acknowledgement The authors would like to thank the Gumushane University (GUBAP, Project no: 16.F5115.03.02) for financial support of the study. References AOAC. (2000), 17th Ed. Analyses code 990.03, Inofficial methods of analysis of AOAC International (Vol. 1, pp. 26–27). Washington DC: Assoc Off Anal Chem, 4. Codex-Stan. (1999). Codex standards for fats and oils from vegetable sources, 210-1999. Coorey, R., Grant, A., & Jayasena, V. (2012). Effect of chia flour incorporation on the nutritive quality and consumer acceptance of chips. Journal of Food Research, 1, 85–95. Da Silva Marineli, R., Moraes, E. A., Lenquiste, S. A., Godoy, A. T., Eberlin, M. D., & Marostica, M. R. (2017). Chemical characterization and antioxidant potential of Chilean chia seeds and oil (Salvia hispanica L). LWT Food Science and Technology, 59, 1304–1310. Da Silva, B. P., Anunciacao, P. C., Da Silva Matyelka, J. C., Lucia, C. M. D., Martino, H. S. D., & Pinherio-Sant’Ana, H. M. (2014). Chemical composition of Brazilian chia seeds grown in different places. Food Chemistry, 221, 1709–1716. Dehgan-Shoar, Z., Hardacre, A. K., & Brennan, C. S. (2010). The physicochemical characteristics of extruded snacks enriched with tomato lycopene. Food Chemistry, 123, 1117–1122.

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