Effect of Chemical Preservatives on the Shelf Life of Hummus during Different Storage Temperatures

@inproceedings{Yamani2011EffectOC,
  title={Effect of Chemical Preservatives on the Shelf Life of Hummus during Different Storage Temperatures},
  author={Mohammed I. Yamani and Ghadeer F. Mehyar},
  year={2011}
}
Different levels of potassium sorbate (PS), sodium benzoate (SB) and sodium metabisulfite (SM) were added individually or in combinations to hummus, which was acidified to pH 4.5, before storage at 5, 10 and 15C. Addition of 0.05% and 0.1 % PS increased the shelf life of hummus to 35 and 49 days, respectively, while it was 15 days for the control hummus without preservatives. The concentrations 0.1% and 0.15 % of SB were needed to achieve the same shelf life of PS treated hummus. Sodium… CONTINUE READING

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