Garlic and Chitosan Improve Hummus Quality
Author Information
Author(s): Osaili Tareq M., Al-Nabulsi Anas A., Taybeh Asma’ O., Olaimat Amin N., Taha Sadi, Karam Layal, Ayyash Mutamed, Hasan Fayeza, Al Dabbas Maher M., Bamigbade Gafar Babatunde, Al-Holy Murad, Savvaidis Ioannis N., Obaid Reyad S., Holley Richard
Primary Institution: Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah
Hypothesis
Can garlic and chitosan enhance the microbial quality and reduce lipid oxidation in hummus?
Conclusion
The study found that garlic and chitosan significantly improved the microbial quality of hummus and reduced lipid oxidation.
Supporting Evidence
- Chitosan significantly decreased spoilage microorganisms in hummus.
- Garlic reduced lipid oxidation in hummus samples.
- Both ingredients improved the sensory properties of hummus.
- Chitosan's antimicrobial effect was more pronounced at lower temperatures.
- Garlic and chitosan together showed a synergistic effect on microbial quality.
- The study supports the use of natural preservatives in food products.
Takeaway
Adding garlic and chitosan to hummus helps keep it fresh and tasty for longer.
Methodology
Hummus was prepared with varying concentrations of chitosan and garlic, then stored at different temperatures to assess microbial growth and lipid oxidation.
Limitations
The study did not explore the long-term effects of garlic and chitosan beyond the storage periods tested.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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