| Yazarlar (3) |
İbrahim Çekiç
Türkiye |
Doç. Dr. Yener OĞAN
|
|
Erdem Baydeniz
Türkiye |
| Özet |
| Hummus, widely consumed in the Mediterranean and Middle East, is an appetizer made of chickpeas, lemon juice, tahini, garlic, olive oil, and various spices. The main ingredient of this appetizer variety is boiled chickpea, the most significant feature of which is its nutritional and filling nature. The preparation process for hummus, which involves a variety of legumes, is time-consuming and calorically rich. This study aimed to determine the sensory characteristics of hummus derivatives prepared from different legumes. In line with the objectives of this study, three different products were designed using different legumes (chickpeas, red lentils, and beans). A hedonic scale was used for sensory analysis of the prepared products, and this scale was applied to 11 panelists separately for each product. Upon examining the obtained data, it was found that hummuses made with red lentils had a greater preference. Additionally, research has revealed that products made with red lentils have certain advantages regarding time and nutrition. |
| Anahtar Kelimeler |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | Diğer hakemli uluslarası dergilerde yayınlanan tam makale |
| Dergi Adı | Eurasian Journal of Food Science and Technology |
| Dergi ISSN | 2667-4890 |
| Dergi Tarandığı Indeksler | DRJI, ESJI, OpenAIRE |
| Makale Dili | Türkçe |
| Basım Tarihi | 01-2024 |
| Cilt No | 8 |
| Sayı | 2 |
| Sayfalar | 92 / 104 |
| Makale Linki | https://dergipark.org.tr/en/download/article-file/4471139 |
