Author(s): Lucas Silva and Ana Souza

Abstract: The increasing demand for healthier and nutrient-dense snack options has driven the development of high-protein snacks derived from plant-based ingredients. This study aimed to develop high-protein snacks by blending chickpea flour and pumpkin seed powder and evaluate their nutritional content, sensory characteristics, and shelf stability. The primary objective was to formulate a range of high-protein snacks with optimal nutritional profiles and sensory appeal while ensuring they were a viable alternative to conventional snack options. Chickpea flour and pumpkin seed powder were blended in three different ratios (70% chickpea flour: 30% pumpkin seed powder, 50% chickpea flour: 50% pumpkin seed powder, and 30% chickpea flour: 70% pumpkin seed powder) to produce the snack samples. The snacks were then baked, and their protein, fat, carbohydrate, fiber, and mineral content were analyzed. Sensory evaluation was conducted using a 9-point hedonic scale to assess taste, texture, appearance, and overall acceptability. Shelf stability was tested by storing the snacks for 30 days and monitoring any changes in quality.The results showed that increasing the proportion of pumpkin seed powder in the formulation led to higher protein content, with the highest protein levels observed in the 30% chickpea flour: 70% pumpkin seed powder sample (28.5 g/100 g). Sensory evaluation revealed that the higher pumpkin seed content improved the overall acceptability, particularly in terms of taste, texture, and appearance. Statistical analysis confirmed significant differences in protein content and overall acceptability across the formulations. Shelf stability tests indicated that the snacks maintained their quality for 30 days.In conclusion, chickpea flour and pumpkin seed powder provide a promising combination for developing high-protein snacks. These snacks offer improved nutritional value and sensory qualities compared to traditional snack products, presenting a viable option for health-conscious consumers. Further research is recommended to optimize fat-to-protein ratios and improve shelf life.

Pages: 138-142 | Views: 47 | Downloads: 20

Download Full Article: Click Here