Impact of Sprouting Time of Chickpea on the Physicochemical, Textural, Sensory, and Total Phenolic Characteristics of Falafel Prepared from Sprouted Chickpea Flour

Impact of Sprouting Time of Chickpea on the Physicochemical, Textural, Sensory, and Total Phenolic Characteristics of Falafel Prepared from Sprouted Chickpea Flour

Falafel is considered as an inexpensive and nutritious product that contains various plant substances, vitamins, dietary fibers, and phenolic compounds. The aim of this research was to investigate the impact of sprouting time on the physicochemical characteristics of sprouted chickpea flour. Also, t...

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Bibliographic Details
Main Authors: Kimia Goharpour, Fakhreddin Salehi, Amir Daraei Garmakhany
Format: Article
Language:English
Published: Ferdowsi University of Mashhad 2025-01-01
Series:مجله پژوهش‌های علوم و صنایع غذایی ایران
Subjects:
antioxidant capacity
cohesiveness
firmness
oil absorption
total phenolic
Online Access:https://ifstrj.um.ac.ir/article_46203_f62a087fa2e2480e58e4ba857c2914e7.pdf
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