Properties and stability of deep-fat fried chickpea products


Bozdemir S., Guneser O., Yilmaz E.

GRASAS Y ACEITES, cilt.66, 2015 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 66 Konu: 1
  • Basım Tarihi: 2015
  • Doi Numarası: 10.3989/gya.0713142
  • Dergi Adı: GRASAS Y ACEITES

Özet

The aims of this study were to develop new snack foods prepared from deep frying whole chickpeas and evaluating the properties and storage stability of the new products. The most remarkable results found were: moisture content (3.48-9.19%), water activity (0.1833-0.5936), hardness (3243-4056 g), L (42.01-65.79), a* (10.56-19.24), b* (30.80-42.20), free fatty acidity (0.2195-0.3467%), peroxide value (3.167-5.25 meq O-2.kg(-1)), total phenolic (22.34-37.34 mgGA.100g(-1) chickpea), antioxidant capacity (6.53-31.61 mmol Trolox.100g(-1) chickpea), absorbed fat (13.46-13.92%), and caloric value (453.17-488.49 kcal.100g(-1) chickpea). Hexanal, 2,5-dimethylpyrazine, nonanal, benzaldehyde, p-cymene, and carvacrol were the major volatile compounds determined. The color, hardness, moisture content, water activity, free fatty acids, and peroxide value of the products were monitored for three months at room temperature. Consumer acceptance tests were conducted to reveal the changes which occurred during the storage period. All the products developed and evaluated in this study show potential in the market and industry, with the plain type being the preferred product.