Influence of Malted Chickpea on the Composition of Volatiles in Hummus

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.

Keywords: drying; germination; malting.

Figure 1

The total relative concentration of volatiles in the hummus samples. Letters (a, b, c, d) indicate homogenous groups (Tukey test, α = 0.05).

Figure 2

Simplified diagram of the chickpea malting process.