Hummus is one of the most common Middle Eastern and Mediterranean spreads or dips. Hummus has several bioactive biomolecules of health significance. Developing a meat-based hummus by replacing chickpea paste with minced lamb meat may offer a unique change to traditional hummus recipes. Meat-based hummus may provide a novel option for meat enthusiasts looking for alternative ways to enjoy their favorite protein. The objective of the present study was to optimize the formulation and processing techniques for developing meat-based hummus using response surface methodology (RSM).
Meat-based hummus was developed, replacing chickpea paste with cooked minced lamb meat and incorporating sodium acid sulfate at different levels, i.e., 25-75% and 0.2-0.6%, respectively. Response surface methodology was used with a Central Composite design to investigate the effect of independent variables, including meat percent (X1), meat cooking time (X2), and sodium acid sulfate % (X3) on response variables, such as pH (Y1), total plate count (log₁₀ cfu/g) (0 day) (Y2), total plate count (log₁₀ cfu/g) (7^th day) (Y3) and (Y4) overall acceptability scores.
RSM analysis revealed that experimental results were best fitted into a quadratic polynomial model with regression coefficient values of more than 0.77 for all responses. A total of 20 treatments had microbiological counts within the prescribed limit for cooked meat products, and products with 50% lamb meat and 0.4% sodium acid sulfate showed the highest overall acceptability scores within 20 minutes. By keeping this condition as most desirable on the basis of sensory evaluation, the predicted values and experimental values for pH (Y1), total plate count (log₁₀ cfu/g) (0 day) (Y2), total plate count (log₁₀ cfu/g) (7^th day) (Y3) and (Y4) overall acceptability scores were 4.82, 3.13, 2.56 and 7.46 as well as 4.76, 3.12, 2.543 and 7.846 respectively that confirmed that RSM is a useful tool in optimization the formulation and processing techniques for the development of meat-based hummus.
For the first time, a response surface methodology was used to optimize the formulation and processing conditions for meat-based hummus. Meat-based hummus was prepared by replacing 50% chickpea paste with minced lamb meat cooked for 20 minutes and 0.4% sodium acid sulfate. Developing meat-based hummus provides an opportunity to develop healthy bioactive compounds containing food choices.

Gretchen Mafi

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