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

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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Bibliographic Details
Main Authors:	Meena Goswami, Rishav Kumar, Xin M. Teng, Ravi Jadeja, Darren Scott, Morgan Pfeiffer, Gretchen G. Mafi, Vikas Pathak, Ranjith Ramanathan
Format:	Article
Language:	English
Published:	MDPI AG 2025-07-01
Series:	Foods
Subjects:	meat-based hummus minced mutton functional food sodium acid sulfate food safety
Online Access:	https://www.mdpi.com/2304-8158/14/14/2507
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