Development of Vitamin C-Enriched Lentil Hummus With Innovative Microwave Technologies

Tenderis, Burcu; Tang, Zhongwei; Lin, Huimin; Bohnet, Stewart; Tang, Juming; Sablani, Shyam

doi:10.1111/jfpe.70104

Development of Vitamin C-Enriched Lentil Hummus With Innovative Microwave Technologies

Tenderis B., Tang Z., Lin H., Bohnet S., Tang J., Sablani S. S.

Journal of Food Process Engineering, cilt.48, sa.4, 2025 (SCI-Expanded, Scopus)

Yayın Türü: Makale / Tam Makale
Cilt numarası: 48 Sayı: 4
Basım Tarihi: 2025
Doi Numarası: 10.1111/jfpe.70104
Dergi Adı: Journal of Food Process Engineering
Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Applied Science & Technology Source, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
Anahtar Kelimeler: MAPS, MATS, microwave pasteurization, microwave sterilization, ready to eat
Süleyman Demirel Üniversitesi Adresli: Evet

Özet

Hummus, a nutrient-dense food rich in dietary fiber, plant-based proteins, and various micronutrients, is widely consumed in many countries worldwide. However, its preparation methods can pose a risk of microbial contamination and foodborne outbreaks. This study aimed to evaluate the use of innovative technologies of microwave-assisted thermal sterilization (MATS) technologies and microwave-assisted pasteurization system (MAPS) in the production of microbially safe ready-to-eat hummus. Experimental studies provided data on the lipid oxidation, color, pH, and vitamin C content in microwave-processed lentil hummus during the storage process. The lipid oxidation value of the lentil hummus was found to be below the acceptable threshold. By the end of the storage period, the retention of vitamin C was measured at 76% in MAPS-treated samples and 33.5% in MATS-treated samples. MAPS-treated samples showed stable color properties throughout storage, whereas MATS-treated samples exhibited a decrease in L* values. Both MAPS and MATS methods initially increased the pH of the hummus samples, followed by a gradual decline during storage. These technologies ensure the safety of mass-produced hummus without chemical preservatives.