Delinikolova, Eleonora and Jankuloska, Vezirka (2025) SENSORY ANALYSIS OF CHICKPEA HUMMUS ENRICHED WITH COLD-PRESSED BLACK SEED OIL. KNOWLEDGE - International Journal, 68 (3).
Full text not available from this repository.Abstract
Increased consumer awareness of the connection between food and health, along with the demand for quality products, is driving innovation and inspiring positive changes in the food supply chain. Additionally, the growing trend of consuming minimally processed foods makes cold-pressed oils increasingly popular, primarily due to their high nutritional value and their natural sources of antimicrobial agents and antioxidants. Black seed oil (black cumin) has been used since ancient times and continues to be used in the modern era to treat a wide range of conditions and diseases. It is categorized as a functional oil because it contains powerful antioxidants, has anti-inflammatory effectsand properties that strengthen the immune system. Furthermore, it shows various biological activities, including antifungal and antibacterial potentials. Black seed has a pungent and bitter taste, and the oil has a specific aroma that can make the product unappealing if used in higher concentrations.Hummus is a spread prepared by blending cooked chickpeas (also known as garbanzo beans or Bengal beans), garlic, lemon juice, salt, and olive oil. Chickpeas are considered a functional food due to their various health benefits, including regulating cholesterol levels, controlling diabetes, prebiotic effects, helping in weight management, and preventing and treating gastrointestinaldiseases, diabetes, coronary artery diseases, strokes and cancer. Hummus fits into healthy eating patterns because of its nutritional properties and various health benefits. It is a good source of plant-based proteins, rich in dietary fibers and antioxidants.In order to create a functional product enriched with nutrients, five samples of chickpea hummus were produced with the addition of cold-pressed black seed oil (NSO) in the following percentages: HC0 -control sample of chickpea hummus with 0% NSO, HNS4, HNS6, HNS8, and HNS12 with NSO added in concentrations of 4%, 6%, 8%, and 12%. Sensory acceptability was determined for the enriched products as one of the most important parameters when creating a novel product. The smell, taste, color, appearance, texture, glossiness, mouthfeel, and smoothness of the samples were evaluated. Results of the sensory analysis showed that the addition of black seed oil in hummus is acceptable at concentrations of 4%, 6%, 8%, and 12%. Categorization of the products according to the DLG method showed that hummus with the addition of black seed oil in a concentration of 6% falls into the group of products with excellent quality, with a weighted average rating of 4.622. Samples with the addition of black seed oil in concentrations of 4%, 8%, and 12% fall into the group of products with very good quality, with weighted average ratings of 4.428, 4.002, and 3.974.
Keywords:chickpeas, cold-pressed oil, black seed, sensory analysis, functional product
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Agricultural Sciences > Other agricultural sciences Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies |
| Divisions: | Faculty of Technology and Technical Sciences |
| Depositing User: | Mr Jordan Martinovski |
| Date Deposited: | 17 Feb 2025 10:24 |
| Last Modified: | 17 Feb 2025 10:24 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/10738 |
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