Makhloufi Lynda, Yamani Mohammad I
Department of Nutrition and Food Technology, Faculty of Agriculture, University of Jordan, Amman 11942, Jordan.
Int J Food Sci. 2024 Mar 18;2024:2875348. doi: 10.1155/2024/2875348. eCollection 2024.
There is a consensus among experts and consumers that pulses are a good source of nutrients and fiber. In a traditional hummus recipe, chickpeas are the major ingredient. The present study is aimed at developing new legume dips by exchanging chickpeas (Chd) with dry green (Gld) and red lentils (Rld), dry white beans (Wbd), and dry green peas (Gpd). Presoaking, boiling, proximate composition, pH, energy, color measurement, and sensory evaluation were conducted on the dips using chickpea dip (hummus) as a control. One-way ANOVA was used to determine the differences between the dips. The results revealed significant differences in the proximate composition of legume dips. The protein content of the five samples ranged between 7.46% and 9.19%, while the values varied from 8.59% to 10.93% in fat, 3.88% to 6.54% in crude fiber, 14.48% to 15.51% in carbohydrates, 171.95 to 195.13 in energy, 1.55% to 1.76% in ash, and 63.35% to 66.90% in moisture. These variations could be attributed to the type and composition of each legume, the soaking and boiling process, and the tahini added during the preparation. pH ranged between 4.5 and 4.7. The color measurement indicated that the five legume dips could be considered bright products (high L∗>67), with a positive color valuebluered-green and yellow-. Significant differences ( ≤ 0.05) were observed in the legume dips sensory evaluation, and the red lentil dip was the most acceptable with results comparable to the chickpea dip; it was followed by the green lentil, white bean, and green pea dips. These results highlight the feasibility of commercial production of legume dip that promotes human health and gives consumers more choices.
专家和消费者一致认为豆类是营养和纤维的良好来源。在传统的鹰嘴豆泥食谱中，鹰嘴豆是主要成分。本研究旨在通过将鹰嘴豆（Chd）与干绿豆（Gld）、红扁豆（Rld）、干白豆（Wbd）和干绿豌豆（Gpd）交换来开发新的豆类蘸酱。以鹰嘴豆蘸酱（鹰嘴豆泥）为对照，对这些蘸酱进行了预浸泡、煮沸、近似成分分析、pH值测定、能量测定、颜色测量和感官评价。采用单因素方差分析来确定各蘸酱之间的差异。结果显示豆类蘸酱的近似成分存在显著差异。五个样品的蛋白质含量在7.46%至9.19%之间，脂肪含量在8.59%至10.93%之间，粗纤维含量在3.88%至6.54%之间，碳水化合物含量在14.48%至15.51%之间，能量在171.95至195.13之间，灰分在1.55%至1.76%之间，水分在63.35%至66.90%之间。这些差异可能归因于每种豆类的类型和成分、浸泡和煮沸过程以及制备过程中添加的芝麻酱。pH值在4.5至4.7之间。颜色测量表明，这五种豆类蘸酱可被视为明亮的产品（高L∗>67），具有正的颜色值（蓝-红-绿-黄）。在豆类蘸酱的感官评价中观察到显著差异（≤0.05），红扁豆蘸酱是最受欢迎的，其结果与鹰嘴豆蘸酱相当；其次是绿扁豆、白豆和绿豌豆蘸酱。这些结果突出了商业生产促进人类健康并为消费者提供更多选择的豆类蘸酱的可行性。
