SUMMARY: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%) 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. ), 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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