An Alternative Gastronomic Product Obtained from Beans and Red Lentils: Hummus

İbrahim Çekiç; Yener Oğan; Erdem Baydeniz

An Alternative Gastronomic Product Obtained from Beans and Red Lentils: Hummus

Abstract

Hummus, widely consumed in the Mediterranean and Middle East, is an appetizer made of chickpeas, lemon juice, tahini, garlic, olive oil, and various spices. The main ingredient of this appetizer variety is boiled chickpea, the most significant feature of which is its nutritional and filling nature. The preparation process for hummus, which involves a variety of legumes, is time-consuming and calorically rich. This study aimed to determine the sensory characteristics of hummus derivatives prepared from different legumes. In line with the objectives of this study, three different products were designed using different legumes (chickpeas, red lentils, and beans). A hedonic scale was used for sensory analysis of the prepared products, and this scale was applied to 11 panelists separately for each product. Upon examining the obtained data, it was found that hummuses made with red lentils had a greater preference. Additionally, research has revealed that products made with red lentils have certain advantages regarding time and nutrition.

Keywords

Thanks

The study was conducted in accordance with ethical principles, and we thank the participants for their voluntary participation and contributions.

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Details

Primary Language

English

Subjects

Basic Food Processes

Journal Section

Research Article

Authors

İbrahim Çekiç
Türkiye

Yener Oğan ^*
Türkiye

Erdem Baydeniz
Türkiye

Early Pub Date

December 27, 2024

Publication Date

December 27, 2024

Submission Date

October 2, 2024

Acceptance Date

November 1, 2024

Published in Issue

Year 2024 Volume: 8 Number: 2

IZ

https://izlik.org/JA45JP93ZJ

Cite

RIS / Bibtex

APA

Çekiç, İ., Oğan, Y., & Baydeniz, E. (2024). An Alternative Gastronomic Product Obtained from Beans and Red Lentils: Hummus. Eurasian Journal of Food Science and Technology, 8(2), 92-104. https://izlik.org/JA45JP93ZJ

AMA

1.Çekiç İ, Oğan Y, Baydeniz E. An Alternative Gastronomic Product Obtained from Beans and Red Lentils: Hummus. EJFST. 2024;8(2):92-104. https://izlik.org/JA45JP93ZJ

Chicago

Çekiç, İbrahim, Yener Oğan, and Erdem Baydeniz. 2024. “An Alternative Gastronomic Product Obtained from Beans and Red Lentils: Hummus”. Eurasian Journal of Food Science and Technology 8 (2): 92-104. https://izlik.org/JA45JP93ZJ.

EndNote

Çekiç İ, Oğan Y, Baydeniz E (December 1, 2024) An Alternative Gastronomic Product Obtained from Beans and Red Lentils: Hummus. Eurasian Journal of Food Science and Technology 8 2 92–104.

IEEE

[1]İ. Çekiç, Y. Oğan, and E. Baydeniz, “An Alternative Gastronomic Product Obtained from Beans and Red Lentils: Hummus”, EJFST, vol. 8, no. 2, pp. 92–104, Dec. 2024, [Online]. Available: https://izlik.org/JA45JP93ZJ

ISNAD

Çekiç, İbrahim - Oğan, Yener - Baydeniz, Erdem. “An Alternative Gastronomic Product Obtained from Beans and Red Lentils: Hummus”. Eurasian Journal of Food Science and Technology 8/2 (December 1, 2024): 92-104. https://izlik.org/JA45JP93ZJ.

JAMA

1.Çekiç İ, Oğan Y, Baydeniz E. An Alternative Gastronomic Product Obtained from Beans and Red Lentils: Hummus. EJFST. 2024;8:92–104.

MLA

Çekiç, İbrahim, et al. “An Alternative Gastronomic Product Obtained from Beans and Red Lentils: Hummus”. Eurasian Journal of Food Science and Technology, vol. 8, no. 2, Dec. 2024, pp. 92-104, https://izlik.org/JA45JP93ZJ.

Vancouver

1.İbrahim Çekiç, Yener Oğan, Erdem Baydeniz. An Alternative Gastronomic Product Obtained from Beans and Red Lentils: Hummus. EJFST [Internet]. 2024 Dec. 1;8(2):92-104. Available from: https://izlik.org/JA45JP93ZJ