Secondary shelf life of legume-based chips: Instrumental texture and consumer perception

Abstract

This study assessed the evolution of instrumental and sensory quality during the secondary shelf life of two commercial legume-based snacks: chickpea chips (CC) and lentil chips (LC). Using a combination of mechanical texture tests (Crisp Fracture Support (CFS), Volodkevich Bite (VB), and Three-Point Bend (3 PB)), acoustic measurements, and physicochemical analyses, we monitored changes over 21 days of storage at room temperature (20 ± 3 °C) after package opening. Consumer perception was evaluated through triangle tests at 14 and 21 days. Significant increases in moisture and water activity were observed in both products, while lipid oxidation and colour remained stable, indicating good oxidative and visual stability. Texture degradation was more pronounced in LC samples, with increased hardness and reduced crispness, as revealed by mechanical and acoustic parameters. Multivariate analysis identified CFS and 3 PB tests, combined with acoustic data, as the most sensitive tests for detecting instrumental changes in crispness. Despite measurable instrumental changes, sensory tests showed no perceptible differences to consumers, even after 21 days. These results demonstrate that both legume-based snacks maintain acceptable instrumental texture and sensory quality for at least three weeks post-opening, supporting their suitability for extended consumption during secondary shelf life and reduced food waste in household settings.