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LUND UNIVERSITY LIBRARIES

Hummus : En studie i laborationskala

Oskarsson, Simon LU and Nilsson, Axel LU (2022) YTHL05 20221
Livsmedelsteknik (kandidat)
Food Science
Abstract (Swedish)
Problembeskrivning: Efterfrågan och tillgången på hälsosamma
måltidslösningar har ökat stadigt de senaste åren
och inget tyder på att det är en trend som
kommer ändras inom snar framtid.
Livsmedelsbranschen är i ständig utveckling och
marknaden för hälsosamma måltidslösningar on
the go sparar mycket tid för konsumenter.
Utmaningen med att använda sig av kikärtor
som huvudingrediens är att man vill få ut så
mycket näring som möjligt samtidigt som man
vill få en len och angenäm slutprodukt. Minskat
svinn och att ta vara på hela råvaran är något
som blir viktigt. Så hur man lyckas att behålla
skalen och fortfarande få en bra slutprodukt är
eventuellt en utmaning.
När man arbetar med livsmedel som ska
konsumeras... (More)
Problembeskrivning: Efterfrågan och tillgången på hälsosamma
måltidslösningar har ökat stadigt de senaste åren
och inget tyder på att det är en trend som
kommer ändras inom snar framtid.
Livsmedelsbranschen är i ständig utveckling och
marknaden för hälsosamma måltidslösningar on
the go sparar mycket tid för konsumenter.
Utmaningen med att använda sig av kikärtor
som huvudingrediens är att man vill få ut så
mycket näring som möjligt samtidigt som man
vill få en len och angenäm slutprodukt. Minskat
svinn och att ta vara på hela råvaran är något
som blir viktigt. Så hur man lyckas att behålla
skalen och fortfarande få en bra slutprodukt är
eventuellt en utmaning.
När man arbetar med livsmedel som ska
konsumeras direkt ur förpackning så ökar kraven
på livsmedelssäkerheten. Eftersom ingen
uppvärmning sker hos konsumenten så krävs det
att produkten redan har genomgått en
behandling för att sänka den mikrobiella
aktiviteten i produkten.

Syfte: Syftet är att undersöka egenskaperna för en
hummus gjord på dels kikärtan desi, dels på
kikärtan kabuli. Då tanken är att utveckla en
produkt som ska produceras i stor skala
undersöktes även hummus gjorda på kikärtor
med skal och utan för att se om det är möjligt att
på så vis underlätta produktionen av produkten
samt minska svinnet.

Metod: Denna studie har genomförts med följande
analyser; Näringsanalys, sensorisk analys,
färganalys och texturanalys.

Slutsatser: Värmebehandlingen hade en tydlig effekt på
hummusens konsistens då resultatet visade på en
fastare slutprodukt. Värmebehandlingen hade
generellt en negativ påverkan på de sensoriska
parametrarna, bortsett från desi värmebehandlad
utan skal. De prover som innehöll skal fick ett
sämre betyg i det sensoriska testet överlag
jämfört med de prover som inte hade skal.
Kabuli ansågs vara mer aptitlig än desi gällande
färg och utseende. Näringsmässigt ligger de två
kikärtorna jämt med varandra. Desi innehöll
aningen mer protein och mindre fett än kabuli.
Fiberhalten ökade med 1 procentenhet när skalet
behölls, jämfört med den skalade varianten.
Baserat på ovanstående sammanfattning och
med hänsyn till det sensoriska testet så anses
kikärtan desi mest lämplig att använda sig av,
eventuellt en blandning. (Less)
Abstract
Problem description: The demand and supply of healthy meal
solutions has increased steadily in recent years
and there is no indication that this is a trend that
will change in the near future. The food industry
is constantly evolving and the market for healthy
meal solutions on the go saves a lot of time for
consumers.
The challenge with using chickpeas as the main
Ingredient is that you want to get as much
nutrition as possible while you want a smooth
and pleasant product in the end. Reduced waste
and taking care of the entire raw material is
something that becomes important. So how to
manage to keep the shells and still get a good
end product is possibly a challenge.
When working with food that are consumed
directly from... (More)
Problem description: The demand and supply of healthy meal
solutions has increased steadily in recent years
and there is no indication that this is a trend that
will change in the near future. The food industry
is constantly evolving and the market for healthy
meal solutions on the go saves a lot of time for
consumers.
The challenge with using chickpeas as the main
Ingredient is that you want to get as much
nutrition as possible while you want a smooth
and pleasant product in the end. Reduced waste
and taking care of the entire raw material is
something that becomes important. So how to
manage to keep the shells and still get a good
end product is possibly a challenge.
When working with food that are consumed
directly from the package, the requirements for
food safety increase. Since no heat treatment
takes place at the consumer, it is required that
the product has already undergone a treatment to
reduce the microbial activity in the product.
Purpose: The purpose is to investigate the properties of a
hummus made from chickpea desi and chickpea
kabuli. As the idea is to develop a product to be
produced on a large scale, hummus made from
chickpeas with peel and without was also
examined to see if it is possible to facilitate the
production of the product and reduce wastage.
Method: This study has been conducted with the
following analyzes; Nutritional analysis, sensory
analysis, color analysis and texture analysis.
Main conclusions: In this study, it is possible to draw certain
conclusions about which chickpea and hummus
variant is best suited for preparing hummus.
The heat treatment had a clear effect on the
texture of the hummus as the result showed a
firmer end product. The heat treatment generally
had a negative effect on the sensory parameters,
apart from desi heat treated without peel. The
samples that contained peel received a lower
grade in the sensory test overall compared to the
samples that did not have peel. Kabuli was
considered more appetizing than desi in terms of
colour and appearance. Nutritionally, the two
chickpeas are equal. Desi contained slightly
more protein and less fat than kabuli. The fibres
content increased by 1 percentage when the peel
was retained, compared to the peeled variant.
Based on the above summary and regarding the
sensory test, the chickpeas are considered the
most suitable to use, possibly a mixture. (Less)
Please use this url to cite or link to this publication:
author
Oskarsson, Simon LU and Nilsson, Axel LU
supervisor
organization
alternative title
Hummus : A study on a laboratory scale
course
YTHL05 20221
year
type
M2 - Bachelor Degree
subject
keywords
Kikärtor, kabuli, kabuli chana, desi, kala chana, Fabaceae, Garbanzoböna, Cicer, autoklavering, sensorisk kvalitet, baljväxter, hummus, food science, livsmedelsteknik
language
Swedish
id
9089927
date added to LUP
2022-06-23 13:20:17
date last changed
2022-06-23 13:20:17
@misc{9089927,
  abstract     = {{Problem description: The demand and supply of healthy meal
solutions has increased steadily in recent years
and there is no indication that this is a trend that
will change in the near future. The food industry
is constantly evolving and the market for healthy
meal solutions on the go saves a lot of time for
consumers.
The challenge with using chickpeas as the main
Ingredient is that you want to get as much
nutrition as possible while you want a smooth
and pleasant product in the end. Reduced waste
and taking care of the entire raw material is
something that becomes important. So how to
manage to keep the shells and still get a good
end product is possibly a challenge.
When working with food that are consumed
directly from the package, the requirements for
food safety increase. Since no heat treatment
takes place at the consumer, it is required that
the product has already undergone a treatment to
reduce the microbial activity in the product.
Purpose: The purpose is to investigate the properties of a
hummus made from chickpea desi and chickpea
kabuli. As the idea is to develop a product to be
produced on a large scale, hummus made from
chickpeas with peel and without was also
examined to see if it is possible to facilitate the
production of the product and reduce wastage.
Method: This study has been conducted with the
following analyzes; Nutritional analysis, sensory
analysis, color analysis and texture analysis.
Main conclusions: In this study, it is possible to draw certain
conclusions about which chickpea and hummus
variant is best suited for preparing hummus.
The heat treatment had a clear effect on the
texture of the hummus as the result showed a
firmer end product. The heat treatment generally
had a negative effect on the sensory parameters,
apart from desi heat treated without peel. The
samples that contained peel received a lower
grade in the sensory test overall compared to the
samples that did not have peel. Kabuli was
considered more appetizing than desi in terms of
colour and appearance. Nutritionally, the two
chickpeas are equal. Desi contained slightly
more protein and less fat than kabuli. The fibres
content increased by 1 percentage when the peel
was retained, compared to the peeled variant.
Based on the above summary and regarding the
sensory test, the chickpeas are considered the
most suitable to use, possibly a mixture.}},
  author       = {{Oskarsson, Simon and Nilsson, Axel}},
  language     = {{swe}},
  note         = {{Student Paper}},
  title        = {{Hummus : En studie i laborationskala}},
  year         = {{2022}},
}