Jankuloska, Vezirka and Delinikolova, Eleonora and Antoska-Knights, Vesna and Valinger, Davor and Benkovic, Maja and Jurinjak Tusek, Ana and Jurina, Tamara and Gajdoš Kljusurić, Jasenka (2026) Application of Near-Infrared Spectroscopy for Quality Assessment of Functional Hummus Enriched with Black Cumin Seed Oil. Applied Sciences.
Full text not available from this repository.Abstract
This study investigates the development of a functional hummus enriched with black cumin seed oil (Nigella sativa) and evaluates its physicochemical properties and oxidative stability during 21 days of refrigerated storage. Additionally, the applicability of near-infrared (NIR) spectroscopy as a rapid and non-destructive analytical tool for hummus quality assessment was examined. Hummus samples were prepared by partially replacing olive oil with black cumin seed oil at levels of 4, 6, 8, and 12% (v/v). Chemical composition, peroxide value, and water activity were monitored over time, while multivariate statistical methods (Principal Component Analysis and Partial Least Squares Regression) were used to correlate NIR spectral data with reference measurements. The results showed that the incorporation of black cumin seed oil did not significantly affect the overall macronutrient composition but altered the fatty acid profile by increasing the content of polyunsaturated fatty acids. Oxidative changes were observed during storage, with peroxide values increasing after day 7, while samples with higher levels of black cumin seed oil exhibited improved oxidative stability in later stages. Water activity remained constant across all formulations. NIR spectroscopy demonstrated high predictive accuracy for fat, protein, carbohydrate, and dietary fiber content (R2 > 0.99), while lower performance was observed for water activity and dry matter. The findings confirm the potential of NIR spectroscopy for rapid quality monitoring of functional plant-based spreads. This study highlights the feasibility of developing a functional hummus enriched with black cumin seed oil and supports the application of NIR spectroscopy as an efficient tool for monitoring compositional and oxidative changes during storage.
Keywords: functional food; hummus; black cumin seed oil; plant-based food; NIR spectroscopy; modeling
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Natural sciences > Mathematics Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies |
| Divisions: | Faculty of Technology and Technical Sciences |
| Depositing User: | Mr Jordan Martinovski |
| Date Deposited: | 05 Oct 2026 11:57 |
| Last Modified: | 05 Oct 2026 11:57 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/11871 |
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