Effect of chickpea on the physicochemical, nutritional, antioxidant, and organoleptic characterization of corn extrudates

• DOI: 10.1002/jsfa.13981
• Publication Date: 2024-11-06T10:05:55Z
• Authors: Muhammad Asif; Abid Aslam Maan; Akmal Nazir; Muhammad Imran Me...; Muhammad Kashif I...
• Keywords: ABTS; Organoleptic

Abstract BACKGROUND Ready‐to‐eat snacks are very popular. However, they have a high glycemic index and lack proteins & micronutrients. This study prepared protein‐enriched corn extrudates by adding chickpea grit supplements at varying concentrations (0–100 g kg −1 ). RESULTS The protein contents of 100 supplemented increased 66.66% dietary fiber 48.02% in comparison with the control. Bulk density 1.46 times. expansion ratio, porosity, water absorption decreased significantly ( P < 0.05). health‐promoting characteristics control sample, i.e., total phenolic content increasing 17.84%, 2,2‐diphenyl‐1‐picrylhydrazyl radical (DPPH) 11.38%, 2,2‐azinobis‐3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS) 9.59%. Likewise, potassium 24.63% inclusion 10% extrudates. Sensory evaluation revealed that up to 60 added achieved highest acceptability among panelists. CONCLUSION addition produced higher mineral content, which could mitigate malnutrition. © 2024 Society Chemical Industry.