ArticleFood science & nutrition2024
Effects of different drying techniques of ground sprouted chickpeas on quality, textural properties, and sensory attributes of fried falafel.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Enhancing the Quality and Nutritional Properties of Gluten-Free Pancakes Using Sprouted Quinoa Flour Treated With Magnetic Fields, Ultrasound, and Infrared Drying.Food science & nutrition · 2025Article
- Effects of different drying techniques of ground sprouted chickpeas on quality, textural properties, and sensory attributes of fried falafel.Food science & nutrition · 2024Article
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Authors and funding
3 authors.
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Abstract
The process of sprouting makes legumes better by changing their nutrition, chemicals, and taste. Ground sprouted chickpeas are commonly used as the main ingredient in falafel. The aim of this research was to study the impact of drying techniques that include hot-air, infrared, and microwave on the moisture, ash, total phenolics, antioxidant capacity, color, and rehydration ratio of dried ground sprouted chickpeas. Also, the effects of drying techniques of ground sprouted chickpeas on the moisture, ash, total phenolics, antioxidant activity, color, volume, density, oil content, textural properties, and sensory attributes of fried falafel were examined. The total phenolics of hot-air-dried, infrared-dried, and microwave-dried samples were 463.42, 766.20, and 470.82 μg Gallic acid (GA)/g dry, respectively. The infrared-dried ground sprouts had the highest antioxidant capacity. Additionally, the total phenolic content and antioxidant capacity of fried falafels made from infrared-dried ground sprouted chickpeas were significantly higher than those of the fried falafels made from hot-air-dried and microwave-dried sprouts (
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