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<p>This study investigated the storage stability and sorption behavior of fibre-enriched extruded snacks formulated with rice, corn, chickpea, and chickpea husk flours. Optimized blends (40% rice, 25% corn, 20% chickpea, and 15% chickpea husk) were processed under controlled extrusion conditions, and equilibrium moisture sorption isotherms were determined at 15&#xa0;°C, 25&#xa0;°C, and 35&#xa0;°C. The products exhibited Type II sigmoidal isotherms, with the Smith model showing the best fit (R2 up to 0.993), while the GAB model effectively predicted monolayer moisture content, which decreased from 19.27&#xa0;g H₂O/100&#xa0;g solids at 15&#xa0;°C to 18.06&#xa0;g H₂O/100&#xa0;g solids at 35&#xa0;°C. Storage studies over 180&#xa0;days revealed that packaging significantly influenced product quality. Snacks stored in aluminum-laminated pouches maintained lower moisture uptake (3.64–5.65%), higher expansion ratios (3.08–1.98), and better textural integrity (hardness increased from 1.85 to 5.13 N) compared with low-density polyethylene (3.64–5.41%, 3.08–2.19, 1.85–5.43 N, respectively). Sensory acceptability declined in all cases but remained above the “like moderately” threshold for laminated and aluminum-laminated pouches, whereas LDPE-packed snacks dropped below this level after 60&#xa0;days. Overall, chickpea husk flour proved effective in enhancing dietary fibre while maintaining product quality, provided suitable packaging materials were used.</p> Graphical abstract <p></p>

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Storage stability and sorption behavior of fibre-enriched extruded snacks developed with chickpea husk flour

  • 期刊论文

  • 发表日期：

    2026年5月25日

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  • Atish Lokmitra Ramteke,
  • Kamlesh Prasad

摘要

This study investigated the storage stability and sorption behavior of fibre-enriched extruded snacks formulated with rice, corn, chickpea, and chickpea husk flours. Optimized blends (40% rice, 25% corn, 20% chickpea, and 15% chickpea husk) were processed under controlled extrusion conditions, and equilibrium moisture sorption isotherms were determined at 15 °C, 25 °C, and 35 °C. The products exhibited Type II sigmoidal isotherms, with the Smith model showing the best fit (R2 up to 0.993), while the GAB model effectively predicted monolayer moisture content, which decreased from 19.27 g H₂O/100 g solids at 15 °C to 18.06 g H₂O/100 g solids at 35 °C. Storage studies over 180 days revealed that packaging significantly influenced product quality. Snacks stored in aluminum-laminated pouches maintained lower moisture uptake (3.64–5.65%), higher expansion ratios (3.08–1.98), and better textural integrity (hardness increased from 1.85 to 5.13 N) compared with low-density polyethylene (3.64–5.41%, 3.08–2.19, 1.85–5.43 N, respectively). Sensory acceptability declined in all cases but remained above the “like moderately” threshold for laminated and aluminum-laminated pouches, whereas LDPE-packed snacks dropped below this level after 60 days. Overall, chickpea husk flour proved effective in enhancing dietary fibre while maintaining product quality, provided suitable packaging materials were used.

Graphical abstract