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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #420213
Research Project: New Technologies and Methodologies for Increasing Quality, Marketability and Value of Food Products and Byproducts

Location: Healthy Processed Foods Research

Title: Effect of infrared (IR) heating and hot air frying of bengal gram and garbanzo chickpea seeds on the composition of puffed snacks and nutrition and health benefits

Author
item Kahlon, Talwinder
item Olson, Donald
item Friedman, Mendel
item Haff, Ronald

Submitted to: Vegetos: An International Journal of Plant Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/25/2025
Publication Date: 3/11/2025
Citation: Kahlon, T.S., Olson, D.A., Friedman, M., Haff, R.P. 2025. Effect of infrared (IR) heating and hot air frying of bengal gram and garbanzo chickpea seeds on the composition of puffed snacks and nutrition and health benefits. Vegetos: An International Journal of Plant Research. https://doi.org/10.1007/s42535-025-01188-z.
DOI: https://doi.org/10.1007/s42535-025-01188-z

Interpretive Summary: Bengal Gram (BG) and Garbanzo (GR) were puffed in two ways: using an Air Fryer vortex oven at 204.4 oC and with Infra-Red heat and hot air at 200 OC on a moving belt. Proximate analysis of the BG and GR seed and puffed samples was conducted and physical analysis conducted. Protein content ranged from 21-22%, and mineral content of puffed BG was 4-5% vs. 3-4% for GR. The water activity of the puffed samples ranged from 0.16-0.54 and expansion was 136 to 173%. Data suggest that puffed BG and GR would make high protein, crunchy snacks with desired essential minerals and would be shelf-stable, filling, and give good presentation in packages.

Technical Abstract: Bengal Gram (BG) and Garbanzo (GR) were soaked in distilled water for 24 hours. Excess water was strained for 10 minutes and samples were puffed using an Air Fryer vortex oven at 204.4 oC and Infra-Red (100%) heat and hot air at 200 OC on a moving belt. Proximate analysis of the BG and GR seed and puffed samples was conducted. Physical analysis of the puffed samples was determined. The protein content of the puffed samples ranged from 21-22%. The mineral content of puffed BG was 4-5% and for GR 3-4%. There were essential desirable minerals as no salt was added. The water activity AW of the puffed samples was 0.16-0.54. Their expansion was 136 to 173%. Data suggest that puffed BG and GR would make high protein, crunchy snacks with desired essential minerals and would be shelf-stable, filling, and give good presentation in packages. The puffed snacks of BG and GR could be prepared using an Air Fryer in any house kitchen and IR-heat and hot air on a moving belt in commercial productions. Various health benefits of BG and GR are described.