Analysis of spice-based flavour formulation.

This study aimed to evaluate the sensory attributes of a formulated spice mix, including sourness, sweetness, pungency, saltiness, aroma, color, and overall acceptability. The effect of incorporating a fermented flavor enhancer on improving the sensory quality of the spice mix was also analyzed. The optimized spice formulation was then applied to chickpea-based snack products prepared using different processing methods, namely oil frying, air frying, and baking. The developed products were further evaluated for sensory characteristics such as taste, texture, color, aroma, and overall acceptability. In addition, nutritional evaluation was carried out through proximate analysis, including moisture, protein, fat, ash, and energy content. The study also included texture and color analysis to assess the physical quality of the products. The results provide insights into the influence of flavor enhancement and processing methods on both sensory and nutritional quality of the developed chickpea snacks.The moisture content of the samples ranged from 0.107 to 0.380%, indicating low water activity and good storage stability. Variations were observed in fat content and texture parameters due to differences in processing methods.
Overall, the study demonstrates that alternative processing methods such as air frying and baking can produce chickpea-based products with improved nutritional quality , while reducing oil content. The incorporation of spice-based flavor formulation further enhances sensory appeal and potential health benefits. These findings suggest that such products can serve as healthier snack alternatives with good consumer acceptability.