Development of probiotic hummus

الملخص EN

The present study was conducted to develop a probiotic huumus by the incorporation of selected probiotic bacteria directly in conventional hummus, a paste prepared from chickpea (Cicer arietinum L.).

Probiotic hummus was developed by the addition of 10 % of a culture medium based on chickpeas and skim milk (Hummus broth skim milk, HBSM) in which probiotic bacteria had grown to a previously heated hummus at 75ºC / 5 min, followed by anaerobic incubation at 37ºC / 8 h.

Counts of probiotic bacteria in probiotic hummus remained >107 CFU / g when kept at 4 ºC for 24, 48, 72 and 96 h.

Sensory evaluation results showed that probiotic hummus and conventional hummus (control) were acceptable.