Scientists explain that lamb packs more protein, iron and taste, offering a nutrient-rich twist on a classic dip to flexitarian and athletes, while being fresher, while being a lummus fresher.

Study: Physical-chemical, nutrition and structural characteristics of a novel meat-based hummusImage Credit: Elena.katkova/shutterstock.com

recently Foods The study has assessed the physical-chemical, nutrition and structural characteristics of the meat-based Hammus by incorporating a 50% ripe mince with 0.4% sodium acid sulfate (SAS), assessing a US FDA “usually safe (GRAS) adorable and EPA-secured” antenomicrobial.

Why do we need meat-based hummus?

Hammus is a traditional Middle Eastern Chhola-based humility with a rich taste and nutritional profile. However, ready-to-eat humus may be higher in sodium, which can contribute to rally blood pressure and increase heart risk. Another concern with ready-to-eat humus is its allergenicity. Allergies such as wheat gluten can integrate light for serious allergic reactions in sensitive individuals.

The bioavailability of nutrients such as iron, vitamin B12, and zinc is used to strengthen the ready-to-eat humus, commercially available, often lower than animal sources. In addition, chickpeas have high amounts of fermented carbohydrates, causing gas discomfort and inflammation in individuals with irritable bowel syndrome. Hammus has also been linked to food safety issues; Between 2002 and 2017, 17 outbreaks of food -borne disease in the US were associated with Hammus, such as underlining its vulnerability for pathogens Salmonella, E. Coli, And Listeria. This stimulated the research in developing a meat-based hummus.

Red meat is a rich source of bio -available hem iron and vitamin B12, especially important for children, pregnant women, athletes and the elderly. A nutritional rich food, fiber and phytochemicals can be introduced with minerals and full amino acids by mixing beans and meat.

About studies

The purpose of the current study is to assess a novel formulation of meat-based Hammus, using SAS as a natural preservative. The legs of three lambs were used with an estimated lean level of 85%. Chickpeas were soaked in water overnight and then cooked in a pressure cooker for 25-30 minutes. The amount of pre-veu of all ingredients, ie, pressure-ripe lambs, cooked chickpeas, olive oilTahini, salt, lemon juice, fresh minced garlic, and water, were mixed in a smooth paste. The cells of the antimicrobial SAS were also added to the paste. SAS granules were mixed and mixed equally to ensure uniform distribution.

Meat-based humus (50% chickpeas and 50% minimm made) was compared to traditional humus as a preservative with 0.4% SAS, compared to a lamb-made sheep. In addition to the pH, microbiological quality was assessed using a total plate count (TPC) on day 0 and day 7. To analyze the color, L* (lightness indicator), A* (redness indicators), and B* (Yelonus indicator) values were noted. The prepared Hammus also made nutrition and sensory assessment.

Study conclusion

The pH of meat-based hummus was comparatively lower than the traditional hummus, which could be due to the acidic effects of SAS. In traditional hummus, B* and L* values were greater than meat-based hummus, possibly driven by natural pigmentation from chickpeas and leguminous fibers. The myoglobin content of the lamb can partially explain the darker of meat-based hummus. The value of redness between two types of Hammus was the same.

TPC was the same at day 0; However, 7 days, the TPC was quite low in meat-based Hammus. This highlighted the antimicrobial action of SAS on microorganisms in storage periods. Meat-based Hammus saw a 12.5% increase in total calories, 20% increase in total fat and 66.6% increase in protein relative to traditional hummus. Earlier there was a high amount of cholesterol and saturated fat.

Meat-based humus contains heam iron, which is more bioable than non-hem iron in chickpeas, even though the total iron content was the same (1 mg per serving). Traditional hummus also provides high total carbohydrates and calcium, and low sodium. Meat-based hummus contained a minor sodium growth (150 mg vs. 130 mg per serving), partially from SAS and internal sodium of meat.

Scanning electron microscopy (SEM) revealed the fundamental physical-chemical contradictions between traditional and meat-based hummus. East showed a porous, open network structure with relaxed bound particles and irregular voids. The stability was like gel and spreadable, possibly operated by starch, polycecaride and soluble fibers. In contrast, meat-based Hammus showed a fibrous, compact and densely structured matrix. Cross-linked muscle fibers and acid-inspired proteins from SAS were probably low voids and tightly bound protein sets.

With respect to the sensory score, there was no difference between the appearance and the traditional and meat-based hummus in the color. The properties of grains, taste, cream and mouth-koting scores were more for meat-based hummus. The high sensory scores of meat-based hummus can be attributed to lamb and fatty acid content of Umami profiles.

conclusion

The results documented in this study highlight that traditional humus contains more carbohydrates, calcium and fiber, meat-based hummus contains a high amount of fat, protein, saturated fat and excessive amounts of iron content. It also contains a little more sodium and cholesterol, which should be considered by individuals monitoring these nutrients. In terms of taste, cream and overall acceptance, meat-based Hammus scored more than traditional humus.

In short, the results suggest that flexiterians can benefit from the development of food products that combine meat-and plant-based materials. Meat-based hummus supports growth and recovery of muscles, and can be beneficial for women with athletes, young children and high nutritional requirements. However, the study states that future research is necessary to confirm its shelf stability and comprehensive consumer acceptance with large sensory panels and prolonged storage tests.

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