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<p>The present study aimed to optimize the formulation and processing techniques for developing meat-based hummus using response surface methodology (RSM). In this approach, chickpeas, the traditional base of hummus, were replaced with 25–75% minced mutton, which was cooked for varying time periods (10–30&#xa0;min). Sodium acid sulfate was used as a preservative at concentrations ranging from 0.2 to 0.6% to extend the shelf life of the product. The substitution of chickpea paste with cooked minced mutton significantly influenced TPC and overall acceptability. Additionally, the inclusion of sodium acid sulfate reduced pH and TPC on the 7th day when the product was stored under refrigeration, simulating household conditions after the package was opened. The optimized conditions for producing meat-based hummus were found to be 50% minced mutton, cooked for 20&#xa0;min under steam without pressure, and the addition of 0.4% sodium acid sulfate as preservative. The study focused on pH, total plate count on the 0th and 7th day, and overall acceptability scores as response variables. These factors were chosen due to their relevance to product quality and potential health risks. The results demonstrated that RSM is a useful statistical tool for optimizing formulation and processing conditions in the development of meat-based hummus.</p>

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Meat based hummus: statistical optimization of cooking time and sodium acid sulfate (SAS) using response surface methodology model

  • 期刊论文

  • 发表日期：

    2026年2月7日

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  • Meena Goswami,
  • Rishav Kumar,
  • Xin Mei Teng,
  • Ravi Jadeja,
  • Morgan Pfeiffer,
  • Gretchen Gayle Mafi,
  • Vikas Pathak,
  • Ranjith Ramanathan

摘要

The present study aimed to optimize the formulation and processing techniques for developing meat-based hummus using response surface methodology (RSM). In this approach, chickpeas, the traditional base of hummus, were replaced with 25–75% minced mutton, which was cooked for varying time periods (10–30 min). Sodium acid sulfate was used as a preservative at concentrations ranging from 0.2 to 0.6% to extend the shelf life of the product. The substitution of chickpea paste with cooked minced mutton significantly influenced TPC and overall acceptability. Additionally, the inclusion of sodium acid sulfate reduced pH and TPC on the 7th day when the product was stored under refrigeration, simulating household conditions after the package was opened. The optimized conditions for producing meat-based hummus were found to be 50% minced mutton, cooked for 20 min under steam without pressure, and the addition of 0.4% sodium acid sulfate as preservative. The study focused on pH, total plate count on the 0th and 7th day, and overall acceptability scores as response variables. These factors were chosen due to their relevance to product quality and potential health risks. The results demonstrated that RSM is a useful statistical tool for optimizing formulation and processing conditions in the development of meat-based hummus.