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Oxidative stability of direct‐expanded chickpea–sorghum snacks

In contrast to other pulses, chickpea has a relatively high fat content (3%–10%). This study was designed to investigate direct‐expanded chickpea–sorghum extruded snacks (50:50, 60:40, and 70:30 chickpea:sorghum, w/w) with respect to: their oxidative stability and sensory properties during accelerat...

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Detalles Bibliográficos
Autores principales: Bekele, Esayas K., Nosworthy, Matthew G., Henry, Carol J., Shand, Phyllis J., Tyler, Robert T.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455968/
https://www.ncbi.nlm.nih.gov/pubmed/32884714
http://dx.doi.org/10.1002/fsn3.1731
Descripción
Sumario:In contrast to other pulses, chickpea has a relatively high fat content (3%–10%). This study was designed to investigate direct‐expanded chickpea–sorghum extruded snacks (50:50, 60:40, and 70:30 chickpea:sorghum, w/w) with respect to: their oxidative stability and sensory properties during accelerated (55°C) and room temperature (25°C) storage; correlations between chemical markers (peroxide value and p‐anisidine value) and sensory data during accelerated storage; and the shelf‐life of snacks extruded at the optimal expansion point as determined by a rotatable central composite design. Peroxide values and p‐anisidine values were in the range of 0–2.5 mEq/Kg and 5–30, respectively, for both accelerated and room temperature storage, and increased during storage (p < .05). 70:30 and 60:40 (w/w) chickpea–sorghum snacks had higher peroxide and p‐anisidine values compared to the 50:50 snack during storage at either temperature (p < .05). Rancid aroma and off‐flavor of 60:40 and 70:30 chickpea–sorghum snacks (slightly intense = 6) also were higher than that of the 50:50 snack (moderately weak = 3) (p < .05). Significant correlations (p < .05) were found between chemical markers and sensory attributes (p < .05). The study illustrated that shelf‐life decreased as the percentage of chickpea in the blend increased. Therefore, in terms of shelf‐life, a 50:50 chickpea–sorghum blend is preferable.