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Journal of Food and Nutrition Research
Súhrny čísla 4 / 2024
Chopra, H. – Sharma, C. – Awasthi M.
Nutritional profile and sensory characteristics of hummus with the addition of wakame (Undaria pinnatifida)
Journal of Food and Nutrition Research, 63, 2024, č. 4, s. 318-322
Madhvi Awasthi, Department of Nutrition and Dietetics, School of Allied Health Sciences, Manav Rachna International Institute of Research and Studies, Sector 43, Suraj Kund Road 121001 Faridabad, Haryana, India. E-mail: madhviawasthi84@gmail.com
Original article
Received 28 May 2024; 1st revised 6 July 2024; 2nd revised 20 August 2024; accepted
Súhrn: Iodine is an essential nutrient for humans, important for thyroid function. Its deficiency can lead to various health disorders. Among so called blue foods, sea weeds are good in iodine content and are becoming a part of the plate. This study aimed to develop hummus using different proportions of wakame (Undaria pinnatifida) and to evaluate the nutritional and sensory properties of the developed hummus. Various formulations of hummus were prepared using rehydrated wakame and were subjected to sensory evaluation using 9-point hedonic scale. The best sample as declared by sensory evaluation was then analysed for its iodine content. Hummus with 20 % rehydrated wakame was found to be the most acceptable. Wakame hummus, per 20 g serving, provided 42 μg of iodine. Since the recommended dietary allowance (RDA) for iodine is 150 μg, one serving of seaweed hummus achieved 28 % of the daily iodine requirement. Seaweed–based products, such as wakame and seaweed hummus, significantly contribute to dietary iodine intake and may play a role in preventing iodine deficiency.
Kľúčové slová: blue foods; hummus; iodine content; seaweed; sensory attributes, Undaria pinnatifida
Na stiahnutie:
jfnr-2024-4-pp318-322-chopra.pdf (PDF, 241.59 Kb, 65x)