Adding value to geographically marked products with food product development techniques: Elazig Agin roasted chickpeas sample

This study aims to develop a new product from the geographically indicated Agın chickpea and enhance its added value, thereby contributing to the regional economy. The objective is to market a geographically indicated product in a different form. Agın chickpea, which is considered to have untapped potential due to its limited use, was used to produce chips under the category of healthy snacks, a product that has recently gained popularity. The chickpea and chia seeds in the product's composition stand out as sources of plant-based protein. Additionally, the use of only olive oil as the fat source, the baking process, the gluten-free nature of the product, and the absence of preservatives and additives are noteworthy healthy attributes. These features may allow the product to appeal to a wide range of consumer groups compared to similar products available in the market. The product, which was produced multiple times during the study, is represented by two different trial results. In the first trial, it was observed that the salt content was high and the Cajun seasoning was lacking. In the second trial, the amount of salt was reduced and the amount of Cajun seasoning was increased. Although the desired texture was achieved in the product, the analysis of its nutritional values revealed that the fat content was high, which conflicted with the aim of producing a healthy snack. Consequently, in the second trial, the fat content was reduced and the product was re-manufactured. The product, with all production stages completed, was presented to eight trained panelists at different times using a sensory analysis technique. The panelists were asked to evaluate the product according to the criteria listed in the sensory analysis form. The data obtained were collected, and the product's strengths and weaknesses were assessed based on the sensory analysis results. The evaluations revealed that the scores for the sub-criteria related to appearance, odor, texture, taste, sound, and overall preference were in line with the desired outcomes. This indicates that the product received positive feedback. To assess the consumption and purchase potential of the product, a consumer preference test was conducted with 90 participants from different age, gender, and education levels. The test examined criteria such as appearance, smell, taste, texture, general liking, and purchase intent, with the highest score (5) being the most frequently assigned across all criteria. Based on these findings, it is anticipated that the product will be well-received and that consumer demand will be high if it is introduced to the market. KEYWORDS: Ağın Chickpea, Healthy snacks, Geographical indication