{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T13:07:15Z","timestamp":1790168835310,"version":"4.1.0"},"reference-count":76,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T00:00:00Z","timestamp":1760054400000},"content-version":"vor","delay-in-days":9,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2025,10,1]],"date-time":"2025-10-01T00:00:00Z","timestamp":1759276800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2025,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    The aim of this study was to produce functional gluten\u2010free chips with red and black bean flour substitutes using different household frying devices (deep fat fryer and hot air fryer) and to determine the flavor components and 5\u2010hydroxymethylfurfural (HMF) released during the production of these chips. The physicochemical, bioactive, and toxicological properties of the flours used in the study and the gluten\u2010free chips produced, as well as the flavor profile, and textural and sensory properties of the gluten\u2010free chips, were also determined. The study results are presented in a comparative manner for both frying methods and the correlation of HMF with other parameters. According to the results, chips produced with air fryer technology had much lower fat content and lighter color values (\n                    <jats:italic>L<\/jats:italic>\n                    : 67.04 and Browning Index (BI): 7.99). Conversely, they were harder (hardness of 8187.8\u2009g) and had a higher HMF content (7.54\u2009ppm). When we looked at the correlations for HMF, the strongest correlations were found between pH and\n                    <jats:italic>b<\/jats:italic>\n                    color values. In total, 67 flavor components were identified. The main volatile compounds of the chips were Benzene, 1\u2010methyl\u20103\u2010(1\u2010methylethyl)\u2010, Benzene, 1,3\u2010dimethyl\u2010, .beta.\u2010Myrcene, .gamma.\u2010Terpinene, o\u2010Cymene, p\u2010Cymene, o\u2010Xylene, p\u2010Xylene, Acetic acid\u2010trichloro\u2010, methyl ester, Acetic acid\u2010trichloro\u2010anhydride, 18,18\u2032\u2010Bi\u20101,4,7,10,13,16\u2010hexaoxacyclononadecane, and 1,4,7,10,13,16\u2010Hexaoxacyclooctadecane. From a sensory evaluation, the most highly rated chips were those prepared with a 20% red bean flour substitution and fried in an air fryer. The results showed that the air fryer\u2010produced chips had lower fat content but were riskier in terms of HMF and were less appreciated from a sensory point of view.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.71065","type":"journal-article","created":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T04:19:38Z","timestamp":1760156378000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Investigation of the Effects of Different Home Frying Methods (Air Fryer and Deep Fryer) on\n                    <scp>HMF<\/scp>\n                    and Aroma Compounds in Gluten\u2010Free Bean Chips"],"prefix":"10.1002","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9676-1503","authenticated-orcid":false,"given":"Ali","family":"G\u00f6nc\u00fc","sequence":"first","affiliation":[{"name":"Food Processing Department, \u00c7ine Vocational School Ayd\u0131n Adnan Menderes University  Ayd\u0131n T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,10,10]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1039\/C8FO00817E"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.30954\/0974\u20101712.01.2022.18"},{"key":"e_1_2_8_4_1","volume-title":"Food Lipids, Chemistry, Nutrition, and Biotechnology","author":"Akoh C. C.","year":"2002"},{"issue":"2","key":"e_1_2_8_5_1","first-page":"159","article-title":"Physico\u2010Mechanical, Nutritional, and Sensorial Properties of Gluten\u2010Free Chips With Almond Powder Dried Using Different Drying Methods","volume":"4","author":"Altay K.","year":"2023","journal-title":"Food Science and Engineering"},{"key":"e_1_2_8_6_1","volume-title":"Official Methods of Analysis of the AOAC","author":"AOAC","year":"2005"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10040900"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2024.106584"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf9708857"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2009.01292.x"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox9020186"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.microc.2020.105170"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox8010005"},{"key":"e_1_2_8_14_1","first-page":"1","article-title":"Characterization of Potato Flavours: An Overview of Volatile Profiles and Analytical Procedures","volume":"5","author":"Comandini P.","year":"2011","journal-title":"Potato V. Food"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.1002\/ffj.1266"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.5826"},{"issue":"4","key":"e_1_2_8_17_1","first-page":"1667","article-title":"Browning Assessment Methods and Polyphenol Oxidase in UV\u2010C Irradiated Berangan Banana Fruit","volume":"21","author":"Ding P.","year":"2014","journal-title":"International Food Research Journal"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfbc.12676"},{"issue":"4","key":"e_1_2_8_19_1","first-page":"398","article-title":"A New Approach for Production of Chips With Food Industry Byproducts:Gluten Enriched Chips","volume":"14","author":"Ertop M. H.","year":"2016","journal-title":"Akademik G\u0131da"},{"key":"e_1_2_8_20_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.13730"},{"key":"e_1_2_8_21_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11694\u2010022\u201001711\u20109"},{"key":"e_1_2_8_22_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11746\u2010999\u20100182\u20104"},{"key":"e_1_2_8_23_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217\u2010017\u20102870\u2010x"},{"key":"e_1_2_8_24_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.4191"},{"key":"e_1_2_8_25_1","doi-asserted-by":"publisher","DOI":"10.3920\/QAS2016.0985"},{"key":"e_1_2_8_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2024.133127"},{"key":"e_1_2_8_27_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11694\u2010023\u201002217\u20108"},{"key":"e_1_2_8_28_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00231-019-02757-0"},{"key":"e_1_2_8_29_1","doi-asserted-by":"publisher","DOI":"10.21597\/jist.2017127429"},{"key":"e_1_2_8_30_1","doi-asserted-by":"publisher","DOI":"10.3390\/catal11010011"},{"key":"e_1_2_8_31_1","volume-title":"Lipids in Food Flavours. ACS Symposium Series","author":"Ho C. T.","year":"1994"},{"key":"e_1_2_8_32_1","volume-title":"The Manual of Hunter\u2010Lab Mini Scan XE Colorimeter","author":"HunterLab","year":"1995"},{"key":"e_1_2_8_33_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11694-024-02547-1"},{"key":"e_1_2_8_34_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-020-04830-7"},{"key":"e_1_2_8_35_1","unstructured":"Karako\u00e7 F. B.2021.\u201cMenengi\u00e7 Susam ve Keten Tohumunun Bisk\u00fcvi Form\u00fclasyonuna Ilavesinin Bisk\u00fcvinin Kalitesi ve Raf \u00d6mr\u00fc \u00dczerine Etkileri (Doctoral Dissertation Necmettin Erbakan University).\u201d"},{"key":"e_1_2_8_36_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2014.03.032"},{"key":"e_1_2_8_37_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2024.110350"},{"key":"e_1_2_8_38_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11694\u2010024\u201002489\u20108"},{"key":"e_1_2_8_39_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2004.10.046"},{"key":"e_1_2_8_40_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11694\u2010022\u201001753\u2010z"},{"key":"e_1_2_8_41_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.aoas.2013.01.004"},{"key":"e_1_2_8_42_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11694\u2010024\u201002691\u20108"},{"key":"e_1_2_8_43_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11746-001-0356-2"},{"key":"e_1_2_8_44_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf010310g"},{"key":"e_1_2_8_45_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu16071006"},{"key":"e_1_2_8_46_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2019.03.011"},{"key":"e_1_2_8_47_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods6020014"},{"key":"e_1_2_8_48_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-019-03926-z"},{"key":"e_1_2_8_49_1","doi-asserted-by":"publisher","DOI":"10.21608\/ajar.2020.149411"},{"key":"e_1_2_8_50_1","doi-asserted-by":"publisher","DOI":"10.21474\/IJAR01\/4901"},{"key":"e_1_2_8_51_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0308-8146(00)00239-9"},{"key":"e_1_2_8_52_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2009.07.001"},{"key":"e_1_2_8_53_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.12571"},{"key":"e_1_2_8_54_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2002.tb11366.x"},{"key":"e_1_2_8_55_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2021.102752"},{"key":"e_1_2_8_56_1","doi-asserted-by":"publisher","DOI":"10.1080\/10942912.2018.1485033"},{"key":"e_1_2_8_57_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4557.2012.00440.x"},{"key":"e_1_2_8_58_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cofs.2017.10.007"},{"key":"e_1_2_8_59_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10081765"},{"key":"e_1_2_8_60_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.chroma.2004.05.108"},{"key":"e_1_2_8_61_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2014.11.042"},{"key":"e_1_2_8_62_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules25092261"},{"key":"e_1_2_8_63_1","doi-asserted-by":"publisher","DOI":"10.1002\/9781444317770"},{"key":"e_1_2_8_64_1","doi-asserted-by":"publisher","DOI":"10.1006\/fstl.1996.0162"},{"issue":"1","key":"e_1_2_8_65_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.heliyon.2021.e05956","article-title":"Gluten\u2010Free Rice & Bean Biscuit: Characterization of a New Food Product","volume":"7","author":"Wesley S. D.","year":"2021","journal-title":"Heliyon"},{"key":"e_1_2_8_66_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfp.2024.100338"},{"key":"e_1_2_8_67_1","volume-title":"Farkl\u0131 Re\u00e7etelerle \u00dcretilen Bisk\u00fcvilerde Aroma ve Akrilamid Olu\u015fumu","author":"Yak\u0131c\u0131 T.","year":"2012"},{"key":"e_1_2_8_68_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10068\u2010019\u201000592\u2010x"},{"key":"e_1_2_8_69_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13765-015-0101-3"},{"key":"e_1_2_8_70_1","unstructured":"Y\u0131ld\u0131r\u0131m Vardin A.2024.\u201cThe Effects of Microwave Assisted Baking on Maillard Reaction Products in Gluten Free Biscuits Produced With Different Formulations.\u201dPhD. Thesis. Ayd\u0131n Adnan Menderes University."},{"key":"e_1_2_8_71_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11694\u2010016\u20109396\u2010y"},{"key":"e_1_2_8_72_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2017.04.076"},{"key":"e_1_2_8_73_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2015.11.029"},{"key":"e_1_2_8_74_1","unstructured":"Y\u00fcksel F.2014.\u201cUtulization of Stale Bread in Fried Wheat and Corn Chips (PhD Thesis. Erciyes University).\u201d"},{"key":"e_1_2_8_75_1","doi-asserted-by":"publisher","DOI":"10.24925\/turjaf.v7i3.384-389.2301"},{"key":"e_1_2_8_76_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2023.137152"},{"issue":"2","key":"e_1_2_8_77_1","first-page":"198","article-title":"Effect of Micronisation on the Composition and Properties of the Flour From White, Yellow and Red Maize","volume":"48","author":"\u017dili\u0107 S.","year":"2010","journal-title":"Food Technology and Biotechnology"}],"container-title":["Food Science &amp; Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.71065","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1002\/fsn3.71065","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.71065","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T12:45:27Z","timestamp":1790167527000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/fsn3.71065"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,10]]},"references-count":76,"journal-issue":{"issue":"10","published-print":{"date-parts":[[2025,10]]}},"alternative-id":["10.1002\/fsn3.71065"],"URL":"https:\/\/doi.org\/10.1002\/fsn3.71065","archive":["Portico"],"relation":{},"ISSN":["2048-7177","2048-7177"],"issn-type":[{"value":"2048-7177","type":"print"},{"value":"2048-7177","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,10]]},"assertion":[{"value":"2025-03-05","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-09-26","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-10-10","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e71065"}}