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Physicochemical, Nutritional, and Structural Characterization of a Novel Meat-Based Hummus

The objective was to characterize physicochemical, nutritional, and structural properties of a novel meat-based hummus. This product was created by substituting 50% of chickpea paste with mutton. The meat-based hummus contained 0.4% sodium acid sulfate as an antimicrobial agent. The pH values of tra...

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Principais autores: Meena Goswami, Rishav Kumar, Xin M. Teng, Ravi Jadeja, Darren Scott, Morgan Pfeiffer, Gretchen G. Mafi, Vikas Pathak, Ranjith Ramanathan
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2025-07-01
Serier:Foods
Fag:
meat-based hummus
minced mutton
functional food
sodium acid sulfate
food safety
Online adgang:https://www.mdpi.com/2304-8158/14/14/2507
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