Development and evaluation of an alternative protein-rich legume-based snack
The aim of this research is to develop a novel protein-rich potato snack for health-conscious individuals seeking a nutritious protein snack. A blend of raw materials including potato flakes, corn starch, sugar, and lecithin is combined with various protein sources from both plant and animal origins...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844025017979 |
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| Summary: | The aim of this research is to develop a novel protein-rich potato snack for health-conscious individuals seeking a nutritious protein snack. A blend of raw materials including potato flakes, corn starch, sugar, and lecithin is combined with various protein sources from both plant and animal origins. This mixture forms a baked dough resulting in a crispy, protein-rich snack. Seven protein-rich ingredients (soybean flour, pea, peanut, lentil, chickpea, pea protein, and whey protein) were incorporated into the potato snack formulation, replacing 20 %, 50 %, and 80 % of the potato flakes respectively. These protein sources were then mixed with the remaining ingredients in equal proportions. The experiment involved 26 tests, 19 of which utilized a single protein source, while six tests involved combinations of two proteins. Initial findings indicated that six tests met the desired criteria for crumb texture and non-sticky consistency. These successful mixtures included pea and soy, soy and chickpea, soy and lentil, pea and pea protein, as well as a blend of 50 % soy and 50 % peanut protein. Sensory analysis of these six tests revealed that texture, aroma, and flavor were affected by the increased protein content. Particularly, the 50 % peanut protein snack exhibited a crisp texture, brown color, and distinctive taste. Additionally, blends such as soy-pea and soy-lentil also had a crisp texture. Furthermore, a hedonic test indicated that panelists preferred the pea-soybean and soybean-lentil mixtures. Subsequently, a survey evaluating consumer acceptability and demand for this new product showed that nearly 80 % of respondents expressed interest in this high protein snack range. |
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| ISSN: | 2405-8440 |