Development of chickpea-enriched rice third-generation (3G) snacks: Physicochemical, sensorial, and nutritional evaluation

This study evaluated chickpea content (10, 20, 30, 40, and 50%) in a rice matrix processed through extrusion cooking followed by microwave expansion to develop a third-generation (3G) snack. Chickpea supplementation significantly influenced the physicochemical characteristics of the 3G snack. Increasing substitution levels decreased the hardness, expansion index, water absorption index, and bulk density, and increased the solubility index, total polyphenol content, and antioxidant activity after extrusion cooking and microwave expansion. The highest levels of bioactive compounds in the snacks were obtained at the highest levels of chickpea. After processing, substantial microstructural modifications occurred, characterized by disruption of native starch granules, loss of crystalline order, and transitions in the type V diffraction pattern, indicative of amylose-lipid complex formation, along with protein denaturation and conformational rearrangements. Extrusion cooking significantly improved the protein quality and digestibility of rice-chickpea formulations, with protein levels above 60% in all formulations and an average protein efficiency ratio of 1.90. A progressive increase in lysine content and high levels of essential amino acids (His, Thr, Val, Phe, and Ile) were observed with increasing chickpea content. The 20%-chickpea formulation was optimal for the development of 3G snacks as it significantly improved nutritional quality by increasing the content of essential amino acids, protein digestibility, and bioactive compounds, maintaining an expanded structure and a crispy texture, and obtaining the highest consumer preference due to its balance between flavor, texture, and appearance.