Properties and stability of deep-fat fried chickpea products

S. Bozdemir; O. Güneṣer; E. Yılmaz

doi:10.3989/gya.0713142

Autores/as

S. Bozdemir Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University
O. Güneṣer Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University
E. Yılmaz Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University

DOI:

https://doi.org/10.3989/gya.0713142

Palabras clave:

Almacenamiento, Aroma, Composición, Fritura, Garbanzo, Snack

Resumen

Los objetivos de este estudio fueron el desarrollo de nuevos aperitivos elaborados mediante fritura de garbanzos enteros y la evaluación de las propiedades y estabilidad de los nuevos productos durante el almacenamiento. Los resultados mas destacados fueron: contenido de humedad (3,48–9,19%), actividad de agua (0,1833–0,5936), dureza (3243–4056 g), L (42,01 a 65,79), a* (10.56–19,24), b* (30,80–42,20), ácidos grasos libres (0,2195–0,3467%), índice de peróxido (3,167 a 5,25 meq O₂·kg ⁻¹), fenoles total (22,34–37,34 mgGA·100g−1 garbanzo), capacidad antioxidante (6.53– 31.61 mmol Trolox·100 g⁻¹ garbanzos), grasa absorbida (13,46–13,92%), y el valor calórico (453,17 a 488,49 kcal·100 g⁻¹ de garbanzos). Además, los componentes volátiles más importantes determinados son: hexanal, 2,5- dimetilpirazina, nonanal, benzaldehído, p-cimeno, y carvacrol. De igual forma, el color, la dureza, el contenido de humedad, la actividad de agua, la acidez libre, y el índice de peróxidos de los productos se controlaron durante tres meses de almacenamiento a temperatura ambiente. Además, se llevaron a cabo pruebas de aceptación de consumidores para determinar los cambios durante el período de almacenamiento. Todos los productos desarrollados y evaluados en este estudio tienen un nuevo e importante potencial en el mercado y la industria, siendo el producto más deseado y preferido el de tipo natural.

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Citas

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