Frying Time and Temperature Conditions’ Influences on Physicochemical, Texture, and Sensorial Quality Parameters of Barley-Soybean Chips

Huda Abdalrahman Al Jumayi,Amira M G Darwish,Iqra Shahzadi

doi:10.1155/2021/5748495

Huda Abdalrahman Al Jumayi, Amira M G Darwish + Show 1 more

Open Access

https://doi.org/10.1155/2021/5748495

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Abstract

Demand for innovative healthy snacks that achieve consumer satisfaction represents increased interest for competitive food producers. The aim of this work was the assessment of physicochemical and sensory quality of barley-soybean chips involving legume protein flours by studying the effects of different substitution levels (10, 20, and 30%) of defatted soybean (DSB) flour, frying temperatures (150, 170, and 190°C), and frying times (60, 90, and 120 sec). The chips’ moisture content was significantly decreased with increased frying temperature and time. The moisture content (1.40%) was achieved at 10% DSB fried at 190°C for 120 sec. The least absorbed oil (29.25%) was achieved at the least substitution percentage (10% DSB), the least frying temperature (150°C), and the least frying time (60 sec). These results were reflected on sensorial parameters that revealed that the most preferred chips were barley-soybean chips with 10% DSB fried at 150 and 170°C. The amylose content was increased by 33.80% in chips substituted with 30% DSB, while it was decreased to 27.16% in chips substituted with 10% DSB, and vice versa for the amylopectin content. TPA revealed that DSB substitution levels were directly proportional with hardness and inversely proportional with elasticity and adhesiveness. From obtained results, substitution levels with 10% DSB fried at 150°C are recommended. These findings encourage the production of innovative enhanced snacks involving legume protein while maintaining consumer satisfaction.

Highlights

Snacking is the intake of foodstuff between main meals and/ or consuming “snack foods” typically identified as energydense and nutrient-poor [1]
Organic unhulled barley flour was obtained from Al-Hajraciyah Organic Farm, Saudi Organic Farming Association (SOFA), Kingdom of Saudi Arabia, while organic soybeans were obtained from Nature Oasis, origin: China, packed in Saudi Arabia
Moisture content is one of the most critical parameters as it affects the crisp texture that is a unique property of extruded snacks

Summary

Introduction

Snacking is the intake of foodstuff between main meals and/ or consuming “snack foods” typically identified as energydense and nutrient-poor [1]. Awareness about the benefits of healthy snacks can be effective strategies for promoting healthy snack consumption and helping consumers adhere to healthful diets. Blending cereals and legumes enhance diets by increasing protein and carbohydrate contents. Regular intake of these biofunctional flours is an attractive option for people who are looking for healthier options [2,3,4]. Moderate protein, and significant content of phosphorus and potassium [7]. Barley seeds contain rich amounts of dietary fiber, especially β-glucan, which has useful health influences, e.g., lowering cholesterol, reducing the inflammatory response, and boosting the immune system [8]. Soybean (Glycine max) is a protein-rich oilseed widely employed in the food industry. Soybean is supplied as a source of high-quality protein, low saturated fat content, and high in vitamins C

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