Enhancing the nutritional and sensory qualities of extruded snacks through the incorporation of chickpea, black-eyed pea, and Kum Jao Morchor 107 rice

Abstract Extruded snacks offer a promising platform for enhancing nutritional value and sensory quality through strategic ingredient selection. This study examined the incorporation of chickpea, black-eyed pea, and Kum Jao Morchor 107 rice to develop nutritionally improved extruded snacks. A D-optimal mixture design was employed to optimize ingredient ratios for maximizing protein, fiber, and antioxidant content. Pasting analysis revealed significant variations in breakdown viscosity (94.00–123.00 cP) and final viscosity (1138.01–1347.50 cP), indicating their impact on texture and shelf stability. Protein content ranged from 14.66 to 15.64 g/100 g, fiber content from 7.03 to 8.05 g/100 g, and total phytosterols from 413.12 to 462.11 µg/g DW, with composition significantly influenced by chickpea, black-eyed pea, and Kum Jao Morchor 107 rice proportions. The optimal formulation consisted of 50% chickpea, 20% black-eyed pea, and 30% Kum Jao Morchor 107 rice. Sensory evaluation showed moderate acceptance, with scores between 6.8 and 7.7 on a nine-point hedonic scale. These findings underscore the potential of locally sourced ingredients to create nutritious, sensorially appealing, and shelf-stable extruded snacks while highlighting the pivotal role of formulation in modulating both functional and sensory attributes for future product development.