Lipid Chemical Constituents and Sensory Profile of Enriched Wheat Flour-Based Chips

Puntos clave

• The enriched wheat flour chips exhibit distinct sensory profiles linked to lipid content.
• Specific lipid compositions impact flavor, texture, and overall consumer preference in tasting panels.
• Analysis involved chemical profiling of lipid constituents to correlate with sensory data from evaluations.
• Implications suggest enriched formulations may lead to better market acceptance and consumer satisfaction.