Sensory perspectives of the consumption of chips-type snacks made from black bean (Phaseolus vulgaris L) and peanut (Arachis hypogaea Linn) flours by university students in the Toluca Valley

Abstract

Objective: The objective of this study is to evaluate the sensory perspectives of chips-type snacks made from black bean dry (Phaseolus vulgaris L) and peanut (Arachis hypogaea Linn) flours in a university population.

Design/methodology/approach: Two formulations were realized from peanut and black bean previously toasted and milled: 1) (PF) 50% peanut flour, 12.5% rice flour and 12.5 % cornstarch; 2) (BbF) 50% black bean flour, 12.5% wheat flour and 12.5% cornstarch. Each mixture of flours was extruded and fried until obtained chips-type snacks. A statistical-descriptive study was carried out from the observation of the eating habits of university students in the State of Mexico. On other hand, an affective test was tested to evaluate the acceptance of chips-type snacks made with PF and BbF in the categories of odor, taste, hardness, and easy to break.

Findings/conclusion:

According to the questionnaire, the female gender has higher snack consumption than the male population. On another hand, potato chips are in third place as the most consumed snacks for women they preferred to consume them in their houses. Peanut and chickpea flour are the most preferred by the female population. There was no significant difference (p˃0.05) between the snacks prepared with PF and BbF, but 60% of the consumer accepted both snacks. It is concluded that the chips-type snacks made with different formulations could be a healthy alternative for the students, also it kind of products have good acceptability. Finally knowing the sensory perspectives could provide important information for developing healthier and easier-to-eat snacks.

Limitations on study/implications: More studies about the characterization of the chips-type snacks are required, also a mix of both legumes could be realized.