The optimization of technological factors during production of hummus spread

Authors

DOI:

https://doi.org/10.14232/analecta.2020.1.34-42

Keywords:

hummus spreads, technological factors, rheology, texture and sensory properties

Abstract

The traditional hummus spread is obtained of cooked and grinded chickpeas, blended with susame paste (tahini), olive oil, lemon juice and spices. Hummus spread is a rich source of dietary fibers, polyunsaturated fatty acids, vitamins A, E and C, folate, minerals Mg, K and Fe. During production of such kind of spreadable food product, many factors can have influence on product behavior trough the all phases of production and to the final product quality. In this work, the influence of different technological factors on rheological, textural and sensory properties of hummus spreads made by certain recipes were examined, in the aim to achieve the maximum quality of final product. The way of preparation of raw materials, the composition of the spreads and the amount of water phase have been varied in the aim to define optimal rheological and textural parameters, to increase the production efficiency and in order to obtain desired sensory properties of final spread product.

Downloads

Download data is not yet available.

References

S.A. Alajaji, T.A. El–Adawy, Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods, Journal of Food Composition and Analysis, 19 (2006), pp. 806–812.

D. Thavarajah, P. Thavarajah, Evaluation of chickpea (Cicer arietinum L.) micronutrient composition: Biofortification opportunities to combat global micronutrient malnutrition, Food Research International, 49 (2012), pp. 99–104.

R.S. Attia, A. M. EI–Tabey Shehata, M. E. Aman, M. A. Hamza, Effect of cooking and decortication on the physical properties, the chemical composition and the nutritive value of chickpea (Cicer arietinum L.), Food Chemistry, 50 (1994), pp. 125-131.

T.C. Wallace, R. Murray, K.M. Zelman, The Nutritional Value and Health Benefits of Chickpeas and Hummus, Nutrients, 8, (2016),766, doi:10.3390/nu8120766.

ISO 8589, (2007), Sensory analysis–General guidance for the design of test rooms. Geneva, Switzerland: International Organization for Standardization (ISO).

ISO 8586-2, (2008), Sensory analysis–General guidance for the selection, training and monitoring of assessors-Part 2: Expert sensory assessors. Geneva, Switzerland: International Organization for Standardization (ISO).

ISO 4121, (2003), Sensory analysis–Guidelines for the use of quantitative response scales. Geneva, Switzerland: International Organization for Standardization (ISO).

M. T. Ghannam, M. N. Esmail, Rheological properties of carboxymethyl cellulose, Journal of Applied Polymer Science, 64 (2) (1997), pp. 289–301.

Downloads

Published

2020-06-08

How to Cite

Nikolić, I., Dokić, L., Takači, A., Šereš, Z., Šoronja-Simović, D., & Maravić, N. (2020). The optimization of technological factors during production of hummus spread. Analecta Technica Szegedinensia, 14(1), 34–42. https://doi.org/10.14232/analecta.2020.1.34-42

Issue

Section

Articles

Most read articles by the same author(s)