Effects of different drying techniques of ground sprouted chickpeas on quality, textural properties, and sensory attributes of fried falafel.

The process of sprouting makes legumes better by changing their nutrition, chemicals, and taste. Ground sprouted chickpeas are commonly used as the main ingredient in falafel. The aim of this research was to study the impact of drying techniques that include hot-air, infrared, and microwave on the moisture, ash, total phenolics, antioxidant capacity, color, and rehydration ratio of dried ground sprouted chickpeas.

Response surface optimization of pudding formulation containing fish gelatin and clove () and cinnamon () powder: Effect on color, physicochemical, and sensory attributes of the final pudding product.

In this study, the response surface methodology (RSM) was used to optimize the pudding formulation ingredients including the fish/bovine gelatin ratio and cinnamon and clove powder and determine the color and physicochemical and sensory attributes' change in final pudding product. Experiments were carried out based on a central composite design (CCD). The results showed that by increasing the ratio of fish gelatin to bovine gelatin (FG/BG) up to 3%, the moisture content increased slightly and then decreased significantly.