TRANSFORMATION OF THE FATTY ACID COMPOSITION OF CHICKPEA SNACKS DURING PRODUCTION AND STORAGE

Authors

DOI:

https://doi.org/10.31073/foodresources2025-24-06

Keywords:

vegan food products, chickpea, chickpea snacks, fatty acid composition, shelf-life extension

Abstract

Subject: Fatty acid composition, peroxide, acid and iodine values of Frango chickpea snacks (fresh and after 5 months of storage) manufactured according to technical conditions TU U 10.8-2683310412-001:2021, of dough and sunflower oil used in their production. Purpose: The study of changes in the fatty acid composition of chickpea snacks during their production and storage, as well as the characteristics of sunflower oil used in their production, aimed at improving of the product’s quality and food safety during its shelf life. Methods. Fat extraction by chloroform-ether mixture with distillation of solvents on a vacuum rotary evaporator at a temperature not above 40ºC. Determination of fatty acid composition by gas chromatography of fatty acid methyl esters. Determination of peroxide, acid and iodine numbers by titrimetric analysis. Methods. Fat extraction by chloroform-ether mixture with evaporation of solvents on a vacuum rotary evaporator at a temperature not above 40ºC. Determination of fatty acid composition by gas chromatography of fatty acid methyl esters. Determination of peroxide, acid and iodine values ​​by titrimetric analysis. Results. The fatty acid composition of samples of olive and different types of sunflower oil, which can be used in the production of chickpea snacks, was studied and compared. The fatty acid composition of chickpea dough and fresh snacks baked from it and snacks stored for five months was studied. It was found that compared to sunflower oil used in their production, the fatty acid composition of snacks contains a greater amount of gonadoic, oleic and cis-linoleic acids, which is accompanied by an increase in the number of double bonds. The dynamics of changes in iodine, peroxide and acid numbers in oil, chickpea dough, snackes made from it and snackes after storage was monitored. An assumption is made regarding the influence of chickpea enzymes on oxidative processes in dough and finished products, which cause deterioration of their quality during long-term storage, and ways are identified to stop the processes of product spoilage. Scope of results. Production of vegan diet products with a long shelf-life and a high content of unsaturated fatty acids.

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Published

2025-06-05

How to Cite

Bakhlukova, K., Zaslavskyi, O., Stanislaviv, S., & Chorna, N. (2025). TRANSFORMATION OF THE FATTY ACID COMPOSITION OF CHICKPEA SNACKS DURING PRODUCTION AND STORAGE. FOOD RESOURCES, 13(24), 60–67. https://doi.org/10.31073/foodresources2025-24-06

Issue

Vol. 13 No. 24 (2025): FOOD RESOURСES

Section

Технічні науки

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