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. 2020 Jul 16;8(8):4340-4351.
doi: 10.1002/fsn3.1731. eCollection 2020 Aug.

Oxidative stability of direct-expanded chickpea-sorghum snacks

Esayas K Bekele  1   2 , Matthew G Nosworthy  2 , Carol J Henry  2 , Phyllis J Shand  3 , Robert T Tyler  3
Affiliations

Oxidative stability of direct-expanded chickpea-sorghum snacks

Esayas K Bekele et al. Food Sci Nutr. .

Abstract

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.

Keywords: chickpea; extrusion; oxidation; sensory; shelf‐life; sorghum.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

FIGURE 1
FIGURE 1
Peroxide values (a) and (b) and p‐anisidine values (c) and (d) of direct‐expanded chickpea–sorghum snacks stored at 55°C or 25°C. Data were analyzed via two‐way ANOVA with Fisher's test (n = 4). Significant (p < .05) differences between days, but within blend ratios, are designated by different letters. Significant (p < .05) differences between blend ratios, but within days, are designated by different nonalphanumeric characters
FIGURE 2
FIGURE 2
(a) Rancid aroma and (b) rancid flavor intensities for direct‐expanded chickpea–sorghum snacks stored at 55°C (n = 4). Data were analyzed using two‐way ANOVA with Fisher's test. Significant (p < .05) differences between days, but within blend ratios, are designated by different letters. Significant (p < .05) differences within days are designated by different nonalphanumeric characters. Intensity scale ranging from 0 = none to 10 = extremely intense was used. The number of panelists involved was 10
FIGURE 3
FIGURE 3
(a) Off‐flavor and (b) roasted aroma intensities for direct‐expanded chickpea–sorghum snacks stored at 55°C (n = 4). Data were analyzed using two‐way ANOVA with Fisher's test. Significant (p < .05) differences between days, but within blending ratios, are designated by different letters. Significant (p < .05) differences within days are designated by different nonalphanumeric characters. Intensity scale ranging from 0 = none to 10 = extremely intense was used. The number of panelists involved was 10
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