Simplex lattice mixture design approach on physicochemical and sensory properties of wheat chips enriched with different legume flours: An optimization study based on sensory properties

- Wheat chips enriched with legume flours were produced as a novel product.
- Simplex lattice mixture design was used for the optimization.
- Legume flour addition changed the physicochemical properties of chips.
- Increase of chickpea flour in chips increased the acceptability of product.

In this study, physicochemical and sensory characteristics of wheat chips enriched with different legume flours were investigated. Wheat chips formulations were composed with the mixture of wheat flour and the mixture of three different legume flours (wheat-legume ratio 80:20). Mixture design approach was used to determine the effect of interactions between pea, chickpea and soy flour on the physicochemical and sensory properties of chips produced with wheat-legume flour mixture. In addition, product optimization was carried out by using ridge analysis to determine the optimum legume flour mixture proportions based on sensory properties of chips samples. Chickpea flour was found to be highest desired component depending on the general acceptability scores of chips. Protein content of chips increased significantly with the addition of soy flour. Optimum limit values of chickpea, pea and soy flour in the legume flour mixture used for the enrichment of the wheat chips were found to be 50-100 g/100 g, 0-60 g/100 g and 0-45 g/100 g legume flour, respectively, with respect to sensory properties. Additionally, ridge analysis results showed that the wheat chips should include only chickpea flour in the legume flour fraction to obtain maximum overall preference score (6.08).