Sprouting improves the flavour quality of faba bean flours

Rami Akkad,Amanda Buchko,Stuart P Johnston,Jay Han,James D House,Jonathan M Curtis

Food Chemistry（2021）

引用 27|浏览0

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摘要

•Volatile flavour profiles of faba bean flours were obtained by HS-SPME/GC–MS.•Sprouting of faba beans alters the headspace volatiles in the pulse flour.•Volatiles from lipid oxidation are more abundant in raw vs sprouted faba bean flour.•Volatiles giving beany flavours were decreased after sprouting.•Faba bean’s high LOX activity results in volatile off-flavours.

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关键词

Vicia faba,Faba bean flour,Sprouting,Headspace volatiles,Tannin content,Lipoxygenase activity

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