Food & Nutrition

Arab Journal of Food & Nutrition
5. Thermal Process Requirements of Canned Chickpea Dip and Their effects on
Sensory Properties (1992)
Emad Isam Yaseen\ University of Jordan
Supervisor: Ayed S. Amr
This study was carried out to determine the thermal process requirements of canned
chickpea dip and their effect on its sensory properties. The cold point was determined
by using thermocouple connected to two probes placed in different sites inside the can;
it was found to be in the geometrical center of the can, which means that the product is
heated by conduction. Heat penetration data for different treatments, using small cans
(52 × 82 mm) and large cans (73 × 103 mm) at two processing temperatures ( 115.6
and 121 °C) and four filling temperatures ( 40, 55 , 70 and 85 °C) were recorded by
the same procedure. The process time for each treatment was calculated and
established based on F O = 2.78 minutes to ensure the product safety regarding
Clostridium botulinum. Three methods were used for calculating the process time
(summation, improved general and nomogram methods). The minimum process times
that guarantee product safety and F O values of 2.78 minutes, for small can size
processed at 115.6 were 57.5, 54.2, 52.2 and 64.8 minutes for those cans filled at 40,
55, 70, and 85 °C respectively. For small can size processed at 121 °C, the process
times were 41.8, 38.9, 36.9 and 32.9 minutes for those cans filled at 40, 55, 70 and 85
°C respectively. The process time for large can size processed at 115.6 °C were 88.0,
86.4, 71.9 and 72.7 minutes, for those cans filled at 40, 55, 70 and 85 °C respectively.
While the process times for the large can size processed at 121 °C were 62.2, 67.9,
61.9 and 57.2 minutes, for those cans filled at 40, 55, 70 and 85 °C respectively. The
results obtained by calculation and thermal penetration studies were confirmed by
carrying out an incubation study of the processed cans ( at two conditions, at 35 °C for
10 days and at 44 °C for 7 days).
A sensory evaluation study was also carried out to study the effect of the heat
treatment on the overall quality of the canned product and comparison with the fresh
chickpea dip. Multiple camparisons test was used for this porpose. Analysis of data
showed that the canned product was comparable or even superior to the fresh one in its
properties in the two cases (with and without additional ingredients (sesame butter,
lemon juice and salt)), except in the case of the small can size of chickpea dip
processed at 121 °C filled at 70 °C and 85 °C ( in the case with additional ingredients),
were inferior to the fresh one in its properties.
Colors and viscosity of the canned products were also measured and compared
to that of the fresh. The white, yellow, blue and red color scores were not different to
form those of the fresh, niether they were different among the various heat treatments.
The viscosity of canned chickpea dip was significantly (P ≤ 0.001) higher than that of
the fresh product.
10
Volume 11, No. 25, 2011
8