Abstract
Legumes and cereal by-product flours were formulated into six of deep-fried snacks, which were evaluated for their physicochemical and sensory properties. Shelf life was analyzed for chemical parameters including: moisture gain, free fatty acid (FFA), and peroxide value (PV) at time intervals of 5 days along with organoleptic evaluation at the beginning and after 5, 10, 15, 20, 25, and 30 days of storage at room temperature (29 ± 2.0 °C) and relative humidity (67 ± 2.5%). A strong negative correlation (−0.83) was observed between the bulk density and the expansion ratio of the products. During storage moisture gain, FFA and PV increased linearly (R 2 > 0.92). The results of organoleptic evaluation of all six fried snacks showed that there was no consistent pattern for sensory attributes. The maximum shelf life of the products was 24 days under the storage conditions studied.
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