ArticleMolecules (Basel, Switzerland)2025
Influence of Malted Chickpea on the Composition of Volatiles in Hummus.
Article in Molecules (Basel, Switzerland), 2025. 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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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Malted Soybeans as a Substrate for Plant-Based Beverages-Analysis of Nutritional Properties, Antioxidant Activity, and Volatiles.Molecules (Basel, Switzerland) · 2025Article
- Influence of Malting on Volatile Composition and Technological Properties of Polish Pea Varieties.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
3 authors.
Funding
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Abstract
In recent years, research has shown that malting legume seeds can be a viable modification method; however, very few applications of legume malts are currently available. This research aimed to determine whether using malted chickpeas can significantly impact the volatile composition of the produced hummus, as aroma is one of the crucial factors in the acceptance of food products. Five chickpea malts produced by germination by a different amount of time (24 h, 48 h, 72 h, 96 h, and 120 h) were used as a substrate for the production of hummuses and were compared to the hummus produced from unmalted chickpeas. Hummuses produced from the chickpea malt germinated for 96 h and 120 h were characterized by a higher concentration of most volatiles than the control sample, while the hummuses produced from chickpea malts germinated for 24 h, 48 h, and 72 h were characterized by a lower concentration of volatiles.
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Registered trials
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