麦芽鹰嘴豆对鹰嘴豆泥中挥发性成分组成的影响。
Influence of Malted Chickpea on the Composition of Volatiles in Hummus.
作者信息
Gasiński Alan, Noguera-Artiaga Luis, Kawa-Rygielska Joanna
机构信息
Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.
Grupo de Investigación en Calidad y Seguridad Alimentaria, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Universidad Miguel Hernández, Carretera de Beniel, km 3,2, 03312 Alicante, Spain.
出版信息
Molecules. 2025 Mar 10;30(6):1231. doi: 10.3390/molecules30061231.
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.
近年来，研究表明，使豆类种子发芽是一种可行的改良方法；然而，目前豆类麦芽的应用非常少。本研究旨在确定使用发芽鹰嘴豆是否会显著影响所生产鹰嘴豆泥的挥发性成分，因为香气是食品可接受性的关键因素之一。将通过不同发芽时间（24小时、48小时、72小时、96小时和120小时）生产的五种鹰嘴豆麦芽用作生产鹰嘴豆泥的底物，并与由未发芽鹰嘴豆生产的鹰嘴豆泥进行比较。与对照样品相比，发芽96小时和120小时的鹰嘴豆麦芽所生产的鹰嘴豆泥中大多数挥发性成分的浓度更高，而发芽24小时、48小时和72小时的鹰嘴豆麦芽所生产的鹰嘴豆泥中挥发性成分的浓度较低。
Zotero 插件