تأثیر زمان جوانه‌زدن نخود بر ویژگی‌های فیزیکوشیمیایی، بافتی، حسی و فنل کل فلافل تهیه شده از آرد نخود جوانه‌زده

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

• کیمیا گوهرپور ¹
• فخرالدین صالحی ²
• امیر دارایی گرمه‌خانی ³

¹ دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران

² گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران

³ گروه مهندسی علوم و صنایع غذایی، دانشکده فنی و منابع طبیعی تویسرکان، دانشگاه بوعلی سینا، همدان، ایران

https://doi.org/10.22067/ifstrj.2024.88550.1339

چکیده

فلافل یک محصول ارزان قیمت و مغذی است که حاوی مواد گیاهی مختلف، ویتامین، فیبرهای غذایی و ترکیبات فنلی است. هدف از این مطالعه بررسی تأثیر زمان جوانه زدن بر ویژگی‌های فیزیکوشیمیایی آرد نخود جوانه‌زده بود. همچنین اثرات زمان جوانه زدن بر ویژگی‌های فیزیکوشیمیایی و خصوصیات حسی فلافل تهیه شده از آرد نخود جوانه‌زده مورد بررسی قرار گرفت. یافته‌های این تحقیق نشان داد که فرآیند جوانه زدن به‌طور معنی‌داری مقدار فنل کل (از 284.17 به 720.98 میکروگرم اسید گالیک در گرم خشک)، ظرفیت آنتی‌اکسیدانی (از 77.55 درصد به 93.35 درصد) و قرمزی (از 7.65 به 11.39) آرد نخود را افزایش می‌دهد (0.05>p). در حالی‌که روشنایی (از 70.81 به 57.07) و زردی (از 43.71 به 25.62) آرد نخود به‌طور معنی‌داری کاهش یافت (0.05>p). محتوای فنل کل و ظرفیت آنتی‌اکسیدانی فلافل‌های تهیه شده از آرد نخود جوانه‌زده به مدت دو روز (48 ساعت) به‌طور معنی‌داری بیشتر از فلافل تهیه شده از آرد نخود جوانه نزده بود (0.05>p). حجم نمونه‌های فلافل تهیه شده از آرد نخود جوانه نزده، جوانه‌زده به‌مدت یک روز و جوانه‌زده به‌مدت دو روز به‌ترتیب برابر 18.75، 16.60 و 15.40 سانتی‌متر مکعب بود. کمترین مقدار جذب روغن مربوط به نمونه تهیه شده از نخود جوانه‌زده به‌مدت دو روز بود (0.05>p). فرآیند جوانه زدن تأثیر معنی‌داری بر سفتی، انسجام و قابلیت جویدن فلافل‌ها نداشت (0.05<p). در مجموع، استفاده از آرد نخود جوانه‌زده به‌مدت یک روز (24 ساعت) برای تولید فلافل به‌دلیل بهترین طعم، بیشترین امتیاز پذیرش کلی، محتوای بالای ترکیبات فنلی، ظرفیت آنتی‌اکسیدانی بالا و جذب کمتر روغن، توصیه می‌شود.

کلیدواژه‌ها

• انسجام
• جذب روغن
• سفتی
• ظرفیت آنتی‌اکسیدانی
• فنل کل

موضوعات

• فناوری مواد غذایی

عنوان مقاله [English]

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

نویسندگان [English]

• Kimia Goharpour ¹
• Fakhreddin Salehi ²
• Amir Daraei Garmakhany ³

¹ M.Sc Student, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran

² Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran

³ Department of Food Science and Technology, Faculty of Engineering and Natural Resources, Bu-Ali Sina University, Hamedan, Iran

چکیده [English]

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, the effects of sprouting time on the physicochemical characteristics and sensory properties of falafel prepared from sprouted chickpea flour were examined. The finding of this research indicated that the sprouting process significantly increased the total phenolic content (from 284.17 to 720.98 μg gallic acid/g dry), antioxidant capacity (from 77.55% to 93.35%), and redness (from 7.65 to 11.39) of chickpea flour (p<0.05). While, it significantly decreased the lightness (from 70.81 to 57.07) and yellowness (from 43.71 to 25.62) of chickpea flour (p<0.05). The total phenolic content and antioxidant capacity of falafel prepared from flour of sprouted chickpea for two-days (48 hours) were significantly higher than those prepared from unsprouted chickpeas flour (p<0.05). The volume of falafel samples produced from unsprouted, one-day sprouted, and two-day sprouted chickpea flours was 18.75, 16.60, and 15.40 cm³, respectively. The minimum oil uptake was observed in the sample prepared from chickpeas sprouted for two-days (p<0.05). The sprouting process did not have a significant impact on the firmness, cohesiveness, and chewiness of the falafel (p>0.05). In general, utilizing of one-day (24 hours) sprouted chickpea flour for the production of falafel is recommended due to the best flavor, the highest overall acceptance score, high content of phenolic compounds, high antioxidant capacity, and low oil absorption.

کلیدواژه‌ها [English]

• Antioxidant capacity
• Cohesiveness
• Firmness
• Oil absorption
• Total phenolic

©2025 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0).

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