Development, Nutritional Quality, and Sensory Evaluation of Fiber- and Antioxidant-Rich Nachos Made from Citrus limon, Citrus sinensis, and Citrus aurantiifolia: A MAHP and TOPSIS-Based Product Analysis

Abstract

Nachos are a very popular ready-to-eat food product. However, their traditional composition may not be suitable for the dietary needs of people with conditions such as Polycystic Ovary Syndrome (PCOS), which is linked to obesity, insulin resistance, diabetes, and infertility. The objective of this study is to develop a healthier alternative to traditional nachos using chickpea flour (Cicer arietinum), whole wheat (Triticum aestivum), and dried citrus pulp powder from lemon (Citrus limon), orange (Citrus sinensis), and lime (Citrus aurantiifolia).

The nutritional composition of the product was evaluated, especially fiber and antioxidants, which are beneficial in PCOS symptom management. The Multi-Attribute Hierarchical Process (MAHP) and the Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) methods were used to perform the sensory evaluation. The dried citrus pulp powder, chickpea flour, and whole wheat flour combination in EP1, EP2, EP3, EP4, and EP5 are (20+45+35) g, (25+45+30) g, (30+45+25) g, (35+45+20) g, and (40+45+15) g respectively. EP1 is rated best among all five samples in terms of appearance, taste, color, flavor, texture, and overall acceptability.

The nachos, which are newly developed, contain a high amount of fiber (11.6 g). The nachos contain 378.43 Kcal of calories. In addition, it contains high antioxidant content (5.2 mmol TEAC). The nachos significantly increased satiety, blood sugar control, and reduced oxidative stress, and therefore could be a suitable food product for individuals with PCOS and related metabolic disorders. The nutritional profile of the product included high fiber and antioxidants from plant-based ingredients and citrus fruits.