Determination of Storage Ability of Optimize Corn Chips Enriched with Sage Seed (Salvia Officinalis L.) FlourDetermination of Storage Ability of Optimize Corn Chips Enriched with Sage Seed (Salvia Officinalis L.) Flour

The aim of this study was to investigate the storage properties of corn chips enriched with sage seed (Salvia officinalis L.) for 120 days (0-40-80 and 120. Days) that optimized with response surface methodology and some physiochemical and sensory properties were to determine. The water activity, a* and peroxide values of samples increased with the increasing storage time while the dry matter decreased significantly (p<0.05). The oil, L* and b* content of sample did not significant change for storage (p>0.05). Generally, the sensory score of samples given by panelists decreased with increasing storage time. The color properties of samples did not change, but the taste/smell, firmness and overall acceptability scores of samples decreased during storage (p<0. 05). The storage properties of corn chips enriched with sage seed flour affected from storage time because the chips did not include any preservative material