Oxidative stability of direct-expanded chickpea-sorghum snacks

Area of Science:

• Food Science
• Nutritional Science
• Agricultural Science

Background:

• Chickpea possesses a higher fat content (3%-10%) compared to other pulses.
• Extruded snacks offer a convenient food format, but their stability can be affected by ingredients.

Purpose of the Study:

• To assess the oxidative stability and sensory attributes of direct-expanded chickpea-sorghum extruded snacks.
• To correlate chemical markers of oxidation with sensory data during storage.
• To determine the shelf-life of snacks based on chickpea-sorghum ratios and optimal processing.

Main Methods:

• Chickpea-sorghum blends (50:50, 60:40, 70:30 w/w) were directly expanded via extrusion.
• Snacks were stored under accelerated (55°C) and room (25°C) temperature conditions.
• Oxidative stability was measured using peroxide value and p-anisidine value; sensory properties were evaluated.

Main Results:

• Peroxide and p-anisidine values increased during storage for all blends.
• Higher chickpea ratios (70:30 and 60:40) exhibited greater oxidative degradation and undesirable sensory attributes (rancid aroma, off-flavor).
• Significant correlations were observed between chemical oxidation markers and sensory perceptions.

Conclusions:

• The shelf-life of chickpea-sorghum snacks decreases as the proportion of chickpea increases.
• A 50:50 chickpea-sorghum blend is recommended for optimal shelf-life in extruded snacks.
• Understanding ingredient interactions is crucial for developing stable, palatable pulse-based snacks.