Please use this identifier to cite or link to this item:
Type of publication: conference paper
Type of publication (PDB): Straipsnis nerecenzuojamoje Lietuvos konferencijos medžiagoje / Article in non-peer-reviewed Lithuanian conference proceedings (P2c)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Martinkutė, Aurelija
Contributor(s): Paulauskienė, Aurelija
Title: Humusų kokybės tyrimai
Other Title: Hummus quality evaluation
Is part of: Jaunasis mokslininkas 2018 [elektroninis išteklius] : studentų mokslinės konferencijos pranešimų rinkinys, 2018 m. balandžio 19 d. / Aleksandro Stulginskio universitetas. Agronomijos fakultetas. Akademija, 2018
Extent: p. 112-115
Date: 2018
Abstract: Hummus is a Levantine and Egyptian food dip or spread made from cooked, mashed chickpeas blended with tahini, seasame or olive oil, lemon juice, kumin and garlic. Today, it is popular throughout the Middle East, North Africa and in Europe cuisine around the globe. It can be found in most grocery stores in North America. Hummus' popularity has actually been a few years in the making, with Americans gravitating toward it for a few reasons. In 2006, hummus was present in 12 percent of American households, rising 17 percent by early 2009. In 2008, more then 15 million Americans consumed hummus on a regular basis, becoming a popular staple in American restaurants. As the trend for healthy eating continues unabated, hummus is a nutritious, light alternative compread to other spreads or dips. The highest amount of the all investigated minerals dominated magnesium and calcium. Magnesium (56,57 mg 100 g-1) is mostly found in hummus with beetroot "Su Burokėliais", and calcium - hummus with red paprika "Su Paprika" (42,43 mg 100 g-1). Having tested chemical composition of hummus, the following results emerged: the highest content of dry matter (39,89 %) where observed in the hummus without vegetable additives "Klasikinis" whilst hummus with beetroots contained the highest content of protein (63,16%). The color of hummus depended on the kind of additives used in the recipe. Color analysis showed that the hummus "Klasikinis" without additive is the brightest, reddish - hummus with beetroots "Su Burokėliais" and yellowish hummus with red paprika - "Su Paprika"
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

Show full item record
Export via OAI-PMH Interface in XML Formats
Export to Other Non-XML Formats

CORE Recommender

Page view(s)

checked on Jun 6, 2021


checked on Jun 6, 2021

Google ScholarTM


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.