Comparison of infrared heating and hot air frying for creating novel puffed snacks from Bengal gram and garbanzo grains

Abstract Novel puffed snacks were created from Bengal Gram (BG) and Garbanzo (GR) by using two heating methods; (1) an Air Fryer vortex oven at 400 o F (204.4 o C), and (2) Infra-Red heating and hot air at 200 o C on a moving belt. Proximate and physical analysis of the BG and GR seeds and puffed samples was conducted. The protein content for both types of snacks was 21–22%. The mineral content of puffed BG and GR was 3%. The water activity (Aw) ranged from 0.16 to 0.54 and expansion from 136 to 173%. The results indicate that puffed BG and GR are suitable for high protein, crunchy snacks with desired essential minerals that would be shelf-stable, filling, and give a good package presentation. The puffed snacks of BG and GR could be prepared using an Air Fryer in any house kitchen and IR-heat and hot air on a moving belt in commercial productions. The protein content of the novel puffed snacks was not damaged by either puffing method. These novel snacks have the potential to benefit human nutrition and health.