Effect of Chickpea in the Physicochemical And Sensorial Properties of Third Generation Extruded Snacks-Reference-Cited by-同舟云学术

Effect of Chickpea in the Physicochemical And Sensorial Properties of Third Generation Extruded Snacks

Published:2020-04-01 Issue: Volume: Page:1-10
ISSN:2576-3733
Container-title:International Journal of Food Sciences and Research
language:
Short-container-title:Int J Food Sci Res

Author:

Abstract

This research evaluated the physicochemical properties of third generation snacks of wheat and chickpea flour (60 or 80 % moisture). They were processed in a simple screw extruder at 100, 110 or 120 ºC. After extrusion, they were cut in square pieces (1.5 cm), dehydrated during 12 h and expanded in hot air. Expansion index (EI), density (D), hardness (H), crunchiness (C), water absorption index (WAI) and water solubility index (WSI) and sensory acceptance were evaluated. The snacks extruded at 110 -120 ºC and 80 % moisture showed the highest acceptability, as well as high EI, low D and H. We concluded that incorporation of proteins to snacks modify their expansion index and texture which affect consumer acceptability.

Publisher

GUDAPURIS LLC

Subject

General Medicine

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