Justification for the choice of starter cultures for the production of fermented hummus
DOI:
https://doi.org/10.31617/2.2025(55)05Keywords:
legumes, fermentation, hummus, starter culture, organoleptic evaluation, aromatic compounds.Abstract
Legumes are a valuable source of plant protein, fiber, vitamins, and minerals, making them an important part of a healthy diet. Regular consumption of legumes helps prevent a number of diseases and supports food security due to their availability and nutritional value, making research into the development of new processing technologies a pressing issue. It has been determined that fermentation maximally contributes to improving the bioavailability of nutrients in legumes, and among the methods of fermentation, the use of starter cultures is the most suitable. The aim of the work is to justify the choice of starter cultures for the fermentation of legume pastes, in particular humus. A list of starter cultures capable of reproduction and metabolism under cold storage conditions has been determined. A hypothesis has been put forward regarding the possibility of targeted regulation of the humus fermentation process, which will make it possible to remove preservatives from the recipe and give the product the desired consumer characteristics. A scoring scale method was used for the organoleptic evaluation of the fermentation results. Gas chromatography with mass spectrometry was used to perform a comparative analysis of the content of aromatic compounds in model systems and the control – classic hummus. Оrganoleptic evaluation of samples has determined that the model hummus system with the addition of Lactobacillus Rhamnosus and Lactococcus lactis has the most pronounced taste and aroma characteristic of hummus. This is confirmed by a multiple increase in the content of ketones, in particular diacetyl and acetoin, in fermented hummus compared to classic hummus. These are key volatile aromatic compounds formed during fermentation by lactic acid bacteria, contributing to the formation of a creamy, buttery, slightly nutty aroma. Thus, the possibility of using starter cultures for the production of fermented hummus, similar in characteristics to classic hummus, has been established.
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