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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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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
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author Bekele, Esayas K.
Nosworthy, Matthew G.
Henry, Carol J.
Shand, Phyllis J.
Tyler, Robert T.
author_facet Bekele, Esayas K.
Nosworthy, Matthew G.
Henry, Carol J.
Shand, Phyllis J.
Tyler, Robert T.
author_sort Bekele, Esayas K.
collection PubMed
description 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.
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spelling pubmed-74559682020-09-02 Oxidative stability of direct‐expanded chickpea–sorghum snacks Bekele, Esayas K. Nosworthy, Matthew G. Henry, Carol J. Shand, Phyllis J. Tyler, Robert T. Food Sci Nutr Original Research 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. John Wiley and Sons Inc. 2020-07-16 /pmc/articles/PMC7455968/ /pubmed/32884714 http://dx.doi.org/10.1002/fsn3.1731 Text en © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Bekele, Esayas K.
Nosworthy, Matthew G.
Henry, Carol J.
Shand, Phyllis J.
Tyler, Robert T.
Oxidative stability of direct‐expanded chickpea–sorghum snacks
title Oxidative stability of direct‐expanded chickpea–sorghum snacks
title_full Oxidative stability of direct‐expanded chickpea–sorghum snacks
title_fullStr Oxidative stability of direct‐expanded chickpea–sorghum snacks
title_full_unstemmed Oxidative stability of direct‐expanded chickpea–sorghum snacks
title_short Oxidative stability of direct‐expanded chickpea–sorghum snacks
title_sort oxidative stability of direct‐expanded chickpea–sorghum snacks
topic Original Research
url 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
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