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标题：Oxidative stability of direct‐expanded chickpea–sorghum snacks
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作者：Esayas K. Bekele ; Matthew G. Nosworthy ; Carol J. Henry 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2020
卷号：8
期号：8
页码：4340-4351
DOI：10.1002/fsn3.1731
出版社：John Wiley & Sons, Ltd.
摘要：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.
关键词：chickpea;extrusion;oxidation;sensory;shelf‐life;sorghum