Development of chickpea (Cicer arietinum) chips

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creativework.keywordschickpea chips, development, microbiological qualities, physicochemical properties, sensory qualities
dc.contributor.advisorAbat, Rossana P.
dc.contributor.authorCuebas, Bea Rodella L.
dc.contributor.authorDela Rosa, Michael John M.
dc.contributor.authorOrganista, Ricka Mae S.
dc.contributor.chairEstabillo, Imma Concepcion G.
dc.contributor.committeememberAlvarez, Sheila B.
dc.contributor.committeememberPacada, Charles A.
dc.date.accessioned2025-10-28T03:23:30Z
dc.date.available2025-10-28T03:23:30Z
dc.date.issued2025-05
dc.descriptionFull text
dc.description.abstractSnack is anything consumed between main meals and tends to be energy-dense but nutrient poor. On the other hand, chickpea (Cicer arietinum L.) is a legume that were valued for their nutritional content and health benefits. Due to its versatility, it can be used as an additive in chips making. This study aims to develop chickpea chips. Standardizing the formulation was done before the processing and formulation of chips. Results revealed that in terms of sensory qualities, treatment 3 (40% chickpea powder) yielded the best results in the ranking test with a sum of 107, and is more preferred chips in preference test. In Acceptability test, it showed that the different attributes of chickpea chips were Like Extremely. For the descriptive test, the chips were revealed to be dark orange, very crispy, and moderate to strong flavor. For its physicochemical properties, 3.10 g moisture content, 1.66 g ash, 26.01 fat, 5.40 of protein, 63.83 g carbohydrates, 400 mg sodium, and 2.30% free fatty acids. Also, its water activity is 0.21. Lastly, in terms of microbiological properties, the chips passed the standards for FDA Circular No.012 s.2022. These findings highlight that chickpea can be an additive in chips making and can be a source of healthier snacks. Chickpea beans should be used as raw materials in innovating healthy and convenient products.
dc.format.extentxv, 111 p.: ill. (col.).
dc.identifier.citationCuebas, B. R. L., Dela Rosa, M. J. M., & Organista, R. M. S. (2025). Development of chickpea (Cicer arietinum) chips. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University - Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/578
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University - Mid La Union Campus
dc.rights.licenseCC BY 4.0
dc.sdgSDG 4
dc.subjectChickpea
dc.subjectCooking (Chickpeas)
dc.subjectFood--Safety measures
dc.subjectFood--Microbiology
dc.subjectFood science
dc.titleDevelopment of chickpea (Cicer arietinum) chips
dc.typeThesis
dcterms.accessRightsOpen access
local.subject.scientificnameCicer arietinum L.
thesis.degree.disciplineCollege of Technology
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Food Technology
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