Physicochemical and sensory functions of rice-based third-generation snacks enriched with chickpea and red pitaya powder

David Neder-Suárez; Iván Alziri Estrada-Moreno; Jesús Alberto Vázquez-Rodríguez; Daniel Lardizábal-Gutiérrez; León Raúl Hernández-Ochoa; Martha Graciela Ruiz-Gutiérrez; Armando Quintero-Ramos; David Neder-Suárez; Iván Alziri Estrada-Moreno; Jesús Alberto Vázquez-Rodríguez; Daniel Lardizábal-Gutiérrez; León Raúl Hernández-Ochoa; Martha Graciela Ruiz-Gutiérrez; Armando Quintero-Ramos

doi:10.3934/agrfood.2026007

AIMS Agriculture and Food

2026, Volume 11, Issue 1: 118-136. doi: 10.3934/agrfood.2026007

Previous Article Next Article

Research article

Physicochemical and sensory functions of rice-based third-generation snacks enriched with chickpea and red pitaya powder

1.
Autonomous University of Chihuahua, Faculty of Chemical Sciences. Circuito Universitario s/n Campus Universitario 2, Chihuahua, Chihuahua 31125, México
2.
Center for Research in Advanced Materials S.C. Avenida Miguel de Cervantes 120, Complejo Industrial Chihuahua, Chihuahua 31109, México
3.
Autonomous University of Nuevo León, Faculty of Public Health and Nutrition. Dr. Eduardo Aguirre Pequeño 905, Mitras Centro, Monterrey, N.L. 64460, México

Received: 09 January 2026 Revised: 20 February 2026 Accepted: 03 March 2026 Published: 17 March 2026

The present study evaluated the incorporation of red pitaya powder into a rice/chickpea (80:20) matrix, resulting in four treatments, namely T-2.5 (2.5%), T-5.0 (5.0%), T-7.5 (7.5%), and T-10 (10%) powder addition, which were processed through extrusion cooking, followed by microwave expansion for the development of a third-generation (3G) snack. The physicochemical properties, including expansion index (EI), hardness, and bulk density (BD), as well as functional parameters such as total polyphenol content (TPC) and antioxidant activity (AA), were analyzed. Furthermore, structural modifications generated by processing were examined via X-ray diffraction, FT-IR spectroscopy, and microstructural analyses. The addition of pitaya powder significantly affected the physicochemical properties of the 3G snacks, resulting in a decrease in EI, BD, and hardness after the extrusion and expansion process using microwaves. In addition, the bioactive potential of the snacks improved, generating the highest levels with the addition of pitaya powder, resulting in a 38% increase in TPC and a 3.1-times increase in AA, with a retention of 30% in total betalain content (TBC). Microstructural analyses showed modifications after processing, with a loss of crystalline order and transitions in the type-Ⅴ diffraction pattern, indicative of amylose–lipid complex formation, characterized by a decrease in the 1047/1022 ratio and stability of 1022/995 ratio. Also, the sensory analysis revealed that the 7.5% formulation was the most attractive, maintaining the principal characteristics of color and texture, with a general acceptance above 38%. These results demonstrate that the incorporation of pitaya powder enhances the bioactive, functional, and sensorial properties of third-generation extruded products.
- bioactive compounds,
- chickpea,
- extrusion,
- powder red pitaya,
- sensory evaluation,
- third-generation snacks
Citation: David Neder-Suárez, Iván Alziri Estrada-Moreno, Jesús Alberto Vázquez-Rodríguez, Daniel Lardizábal-Gutiérrez, León Raúl Hernández-Ochoa, Martha Graciela Ruiz-Gutiérrez, Armando Quintero-Ramos. Physicochemical and sensory functions of rice-based third-generation snacks enriched with chickpea and red pitaya powder[J]. AIMS Agriculture and Food, 2026, 11(1): 118-136. doi: 10.3934/agrfood.2026007

Related Papers:

Abstract

The present study evaluated the incorporation of red pitaya powder into a rice/chickpea (80:20) matrix, resulting in four treatments, namely T-2.5 (2.5%), T-5.0 (5.0%), T-7.5 (7.5%), and T-10 (10%) powder addition, which were processed through extrusion cooking, followed by microwave expansion for the development of a third-generation (3G) snack. The physicochemical properties, including expansion index (EI), hardness, and bulk density (BD), as well as functional parameters such as total polyphenol content (TPC) and antioxidant activity (AA), were analyzed. Furthermore, structural modifications generated by processing were examined via X-ray diffraction, FT-IR spectroscopy, and microstructural analyses. The addition of pitaya powder significantly affected the physicochemical properties of the 3G snacks, resulting in a decrease in EI, BD, and hardness after the extrusion and expansion process using microwaves. In addition, the bioactive potential of the snacks improved, generating the highest levels with the addition of pitaya powder, resulting in a 38% increase in TPC and a 3.1-times increase in AA, with a retention of 30% in total betalain content (TBC). Microstructural analyses showed modifications after processing, with a loss of crystalline order and transitions in the type-Ⅴ diffraction pattern, indicative of amylose–lipid complex formation, characterized by a decrease in the 1047/1022 ratio and stability of 1022/995 ratio. Also, the sensory analysis revealed that the 7.5% formulation was the most attractive, maintaining the principal characteristics of color and texture, with a general acceptance above 38%. These results demonstrate that the incorporation of pitaya powder enhances the bioactive, functional, and sensorial properties of third-generation extruded products.

References

[1]	Ambroziewicz ZM, Siemiątkowski R, Łata M, et al. (2024) Long-term health effects of artificially colored foods in adults and children. J Educ Health Sport 76: 56522. https://doi.org/10.12775/JEHS.2024.76.56522 doi: 10.12775/JEHS.2024.76.56522
[2]	Sadighara P, Safta M, Limam I, et al. (2023) Association between food additives and allergic reactions in children: A systematic review. Rev Environ Health 38: 181–186. https://doi.org/10.1515/reveh-2021-0158 doi: 10.1515/reveh-2021-0158
[3]	Mohidem NA, Hashim N, Shamsudin R, et al. (2022) Rice for food security: Revisiting its production, diversity, rice milling process and nutrient content. Agriculture 12: 741. https://doi.org/10.3390/agriculture12060741 doi: 10.3390/agriculture12060741
[4]	Saeed SMG, Ali SA, Naz J, et al. (2023) Techno-functional, antioxidants, microstructural, and sensory characteristics of biscuits as affected by fat replacer using roasted and germinated chickpea (Cicer arietinum L.). Int J Food Prop 26: 2055–2077. https://doi.org/10.1080/10942912.2023.2242602 doi: 10.1080/10942912.2023.2242602
[5]	Kumar N, Hong S, Zhu Y, et al. (2025) Comprehensive review of chickpea (Cicer arietinum): Nutritional significance, health benefits, techno‐functionalities, and food applications. Compr Rev Food Sci F 24: e70152. https://doi.org/10.1111/1541-4337.70152 doi: 10.1111/1541-4337.70152
[6]	Hess JM, Jonnalagadda SS, Slavin JL (2016) What is a snack, why do we snack, and how can we choose better snacks? Adv Nutr 7: 466–475. https://doi.org/10.3945/an.115.009571 doi: 10.3945/an.115.009571
[7]	Mattioli R, Francioso A, Mosca L, et al. (2020) Anthocyanins: Chemical properties and health effects. Molecules 25: 3809. https://doi.org/10.3390/molecules25173809 doi: 10.3390/molecules25173809
[8]	Khoo HE, Prasad KN, Kong KW, et al. (2011) Carotenoids and their isomers. Molecules 16: 1710–1738. https://doi.org/10.3390/molecules16021710 doi: 10.3390/molecules16021710
[9]	Vega EN, Mulero MC, Ruiz VF, et al. (2023) Natural sources of food colorants. Foods 12: 4102. https://doi.org/10.3390/foods12224102 doi: 10.3390/foods12224102
[10]	Montes ED (2025) Preservation of plant-based pigments via spray drying. Processes 13: 663. https://doi.org/10.3390/pr13030663 doi: 10.3390/pr13030663
[11]	Singh S, Aeri V, Sharma V (2023) Encapsulated natural pigments: techniques and applications. J Food Process Eng 46: e14311. https://doi.org/10.1111/jfpe.14311 doi: 10.1111/jfpe.14311
[12]	Acurio L, Salazar D, Segovia PG, et al. (2023) Third-generation snacks from Andean tubers. Foods 12: 2168. https://doi.org/10.3390/foods12112168 doi: 10.3390/foods12112168
[13]	Qiu C, Hu H, Chen B, et al. (2024) Research progress on the physicochemical properties of starch-based foods by extrusion processing. Foods 13: 3677. https://doi.org/10.3390/foods13223677 doi: 10.3390/foods13223677
[14]	Igual M, Moreau F, Segovia PG, et al. (2023) Valorization of beetroot by-products. Foods 12: 176. https://doi.org/10.3390/foods12010176 doi: 10.3390/foods12010176
[15]	Kojić J, Belović M, Krulj J, et al. (2022) Textural, color and sensory features of spelt wholegrain snack enriched with betaine. Foods 11: 475. https://doi.org/10.3390/foods11030475 doi: 10.3390/foods11030475
[16]	Kantrong H, Klongdee S, Jantapirak S, et al. (2022) Effects of extrusion temperature and puffing technique on physical and functional properties of purpled third-generation snack after heat treatment. J Food Sci Technol 59: 2209–2219. https://doi.org/10.1007/s13197-021-05234-x doi: 10.1007/s13197-021-05234-x
[17]	Suárez DN, Pizarro COM, Carrillo EP, et al. (2025) Impact of vegetal protein on microencapsulated pitaya juice. AppliedChem 5: 12. https://doi.org/10.3390/appliedchem5020012 doi: 10.3390/appliedchem5020012
[18]	Neder-Suárez D, Quintero-Ramos A, Meléndez-Pizarro CO, et al. (2021) Evaluation of the physicochemical properties of third-generation snacks made from blue corn, black beans, and sweet chard produced by extrusion. LWT 146: 111414. https://doi.org/10.1016/j.lwt.2021.111414 doi: 10.1016/j.lwt.2021.111414
[19]	Zambrano Y, Mariotti-Celis MS, Bouchon P (2024) 3G extruded snacks enriched with catechin. LWT 192: 115674. https://doi.org/10.1016/j.lwt.2023.115674 doi: 10.1016/j.lwt.2023.115674
[20]	Soto-Dagnino MA, Sánchez-Madrigal MÁ, Heredia-Olea E, et al. (2024) Microencapsulation of pitaya juice (Stenocereus stellatus) by spray drying using mixtures of fructans, whey protein, and modified starch as carrier agents. Biotecnia 26. https://doi.org/10.18633/biotecnia.v26.2268 doi: 10.18633/biotecnia.v26.2268
[21]	Pęksa A, Nemś A, Nadal ES, et al. (2025) Sensory profile and consumer acceptability of third generation snacks from colored flesh potatoes. LWT 217: 117460. https://doi.org/10.1016/j.lwt.2025.117460 doi: 10.1016/j.lwt.2025.117460
[22]	Altaf U, Hussain SZ, Qadri T, et al. (2020) Optimization of extrusion process for development of nutritious snacks using rice and chickpea flour. J Sci Ind Res 79: 430–436.
[23]	Ding QB, Ainsworth P, Plunkett A, et al. (2006) The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks. J Food Eng 73: 142–148. https://doi.org/10.1016/j.jfoodeng.2005.01.013 doi: 10.1016/j.jfoodeng.2005.01.013
[24]	Lisiecka K, Wójtowicz A, Gancarz M (2021) Characteristics of newly developed extruded products supplemented with plants in a form of microwave-rxpanded snacks. Materials 14: 2791. https://doi.org/10.3390/ma14112791 doi: 10.3390/ma14112791
[25]	Shah FUH, Sharif MK, Butt MS, et al. (2017) Development of protein, dietary fiber, and micronutrient enriched extruded corn snacks. J Texture Stud 48: 221–230. https://doi.org/10.1111/jtxs.12231 doi: 10.1111/jtxs.12231
[26]	Oyeyinka SA, Akintayo OA, Adebo OA, et al. (2021) A review on the physicochemical properties of starches modified by microwave alone and in combination with other methods. Int J Biol Macromol 176: 87–95. https://doi.org/10.1016/j.ijbiomac.2021.02.066 doi: 10.1016/j.ijbiomac.2021.02.066
[27]	Lisiecka K, Wójtowicz A (2021) Effect of fresh beetroot application and processing conditions on some quality features of new type of potato-based snacks. LWT 141: 110919. https://doi.org/10.1016/j.lwt.2021.110919 doi: 10.1016/j.lwt.2021.110919
[28]	Esteves LC, Pinheiro AC, Pioli RM, et al. (2018) Revisiting the mechanism of hydrolysis of betanin. Photochem Photobiol 94: 853–864. https://doi.org/10.1111/php.12897 doi: 10.1111/php.12897
[29]	Carreón-Hidalgo JP, Franco-Vásquez DC, Gómez-Linton DR, et al. (2022) Betalain plant sources, biosynthesis, extraction, stability enhancement methods, bioactivity, and applications. Food Res Int 151: 110821. https://doi.org/10.1016/j.foodres.2021.110821 doi: 10.1016/j.foodres.2021.110821
[30]	Kayın N, Atalay D, Akçay TT, et al. (2019) Color stability and change in bioactive compounds of red beet juice concentrate stored at different temperatures. J Food Sci Technol 56: 5097–5106. https://doi.org/10.1007/s13197-019-03982-5 doi: 10.1007/s13197-019-03982-5
[31]	Žilić S, Mogol BA, Akıllıoğlu G, et al. (2014) Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean. J Sci Food Agr 94: 45–51. https://doi.org/10.1002/jsfa.6210 doi: 10.1002/jsfa.6210
[32]	Pozo C, Rodríguez-Llamazares S, Bouza R, et al. (2018) Study of the structural order of native starch granules using combined FTIR and XRD analysis. J Polym Res 25: 266. https://doi.org/10.1007/s10965-018-1651-y doi: 10.1007/s10965-018-1651-y
[33]	Yniestra-Marure LM, Núñez-Santiago MC, Agama-Acevedo E, et al. (2019) Starch characterization of improved Chickpea varieties grown in Mexico. Starch-Stärke 71: 1800139. https://doi.org/10.1002/star.201800139 doi: 10.1002/star.201800139
[34]	Jia B, Devkota L, Sissons M, et al. (2023) Degradation of starch in pasta induced by extrusion below gelatinization temperature. Food Chem 426: 136524. https://doi.org/10.1016/j.foodchem.2023.136524 doi: 10.1016/j.foodchem.2023.136524
[35]	Lu H, Ma R, Chang R, et al. (2021) Evaluation of starch retrogradation by infrared spectroscopy. Food Hydrocolloid 120: 106975. https://doi.org/10.1016/j.foodhyd.2021.106975 doi: 10.1016/j.foodhyd.2021.106975
[36]	Liu X, Zhao X, Ma C, et al. (2024) Effects of extrusion technology on physicochemical properties and microstructure of rice starch added with soy protein isolate and whey protein isolate. Foods 13: 764. https://doi.org/10.3390/foods13050764 doi: 10.3390/foods13050764
[37]	Yao T, Ma M, Sui Z (2023) Structure and function of polysaccharides and oligosaccharides in foods. Foods 12: 3872. https://doi.org/10.3390/foods12203872 doi: 10.3390/foods12203872
[38]	Wu W, Jiao A, Xu E, et al. (2020) Effects of extrusion technology combined with enzymatic hydrolysis on the structural and physicochemical properties of porous corn starch. Food Bioprocess Tech 13: 442–451. https://doi.org/10.1007/s11947-020-02404-1 doi: 10.1007/s11947-020-02404-1
[39]	Wang LS, Duan YM, Tong LF, et al. (2023) Effect of extrusion parameters on the interaction between rice starch and glutelin in the preparation of reconstituted rice. Int J Biol Macromol 225: 277–285. https://doi.org/10.1016/j.ijbiomac.2022.11.009 doi: 10.1016/j.ijbiomac.2022.11.009
[40]	Minweyelet M, Solomon WK, Bultosa G (2021) Teff–rice extruded blends: physicochemical and sensory properties. Food Res 5: 173–183. https://doi.org/10.26656/fr.2017.5(2).467 doi: 10.26656/fr.2017.5(2).467
[41]	Lucas BF, de Morais MG, Santos TD, et al. (2018) Spirulina for snack enrichment: Nutritional, physical and sensory evaluations. LWT 90: 270–276. https://doi.org/10.1016/j.lwt.2017.12.032 doi: 10.1016/j.lwt.2017.12.032

Reader Comments

Your name:*

Email:*
© 2026 the Author(s), licensee AIMS Press. This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0)