Epsilon Archive for Student Projects

Abstract

There is an increasing trend toward incorporating plant - based ingredients into food formulations due to their ability to improve texture, water retention, and overall product quality. In the present study, hummus formulations containing different levels of cooked chickpea (CCP) (1%, 4%, 7%) and citrus fiber (CF) (0.5%, 1.5%, 3%), together with a combine CCP+CF (0.5% + 0.5%) formulations were prepared and compared with original hummus samples obtained from laboratory preparation and industrial production line. Moisture content, pH, colour, water activity (aw), and rheological behaviour were evaluated during storage. Due to variability observed in aw measurements between different analytical water activity measuring instruments, FTNIR spectroscopy was further utilised to investigate the state of water within the hummus matrix. Total Plate Count (TPC) and Listeria monocytogene presence /absence analyse were also performed to evaluate microbial safety of the formulations. Most formulations demonstrated relatively stable pH, moisture content, colour throughout the storage, suggesting limiting physicochemical deterioration. Rheological analysis demonstrated that all formulations maintained predominantly elastic behaviour characteristic of semi solid food system through storage. CF0.5 and CCP+CF formulations exhibited stronger structural characteristics, higher apparent viscosity and greater resistant to deformation indicating improved structural stability over storage. FTNIR analysis revealed ingredient dependent differences in water distribution and hydration behaviour within the hummus matrix. All formulations exhibited reduction in free water (FW) throughout storage. CCP formulations demonstrated increase in strongly bound water (SBW) and weakly bound water (WBW) during early storage and CF formulations exhibited rapid initial water immobilization and redistribution behaviour. The combined CCP+CF formulation maintained comparatively stable FW, SBW and, WBW regions over the storage. Overall, the combined CCP+CF formulation exhibited comparatively balanced structural and water distribution behaviour during storage, highlighting its potential as a functional formulation approach for improving hummus stability and overall quality characteristics.