Abstract
This study was carried out to find out the effect of germination of broad beans and chickpeas seeds for different periods on the sensory properties of homus bethina and falafel. The results revealed that the studied properties were significantly different (P<0.05) in both flavor and overall acceptance as compared with other treatments.The falafel processed from chickpeas (ordinary and germinated) showed significant differences among all treatments and control sample.The sensory evaluation of the falafel processed from different ratio of ordinary and germinated broad beans and chickpeas showed significant differences (P<0.05) in flavor and overall acceptance as compared to other treatments contained different proportions of ordinary and germinated broad beans or ordinary and germinated chickpeas as compared with control sample which was D0 (100% ordinary broad beans ) , while when considering treatment E0 (100% ordinary chickpeas) as control , the treatment contained high proportion of ordinary and germinated broad beans or ordinary and germinated chickpeas varied significantly in flavor. Also, treatments contained high proportion of germinated broad beans varied significantly (P<0.05) in overall acceptance in comparison to control treatment.
Article Type
Article
How to Cite this Article
AL-Timimi, S.S; Al-Kaisey, Mahdi.T.; and AL-Esawi, Sura.o
(2007)
"Sensory Properties of Certain Products Processed from Germinated Broad Beans and Chickpeas,"
Baghdad Science Journal: Vol. 4:
Iss.
1, Article 9.
