Pregledni rad
Hummus - Traditional Halal Dish from the Middle East
Mirela Tinjić
; Centra za certificiranje halal kvalitete, 10 00 Zagreb, Croatia
*
Midhat Jašić
; Faculty of Technology, University of Tuzla, Univerzitetska 8, 75000 Tuzla, Bosnia and Herzegovina
Aldin Dugonjić
; Centra za certificiranje halal kvalitete, 10 00 Zagreb, Croatia
Edina Mešić
; Centra za certificiranje halal kvalitete, 10 00 Zagreb, Croatia
* Dopisni autor.
Sažetak
Hummus is a vegetable protein-lipid dish with a high satiety index,
prepared from tahini and chickpeas. It was eaten by the forefather of all
religions, Abraham or, among Muslims, Ibrahim a.s. Hummus is popular
in most Arab countries and in Israel, and is gaining more and more
followers in Western countries as well. The fundamental terms used to
comment on the halal status of a product are halal (permitted), haram
(forbidden), and meshbuh (questionable).
Aim of the paper: The purpose of this paper is to provide a brief
nutritional overview of hummus, as well as an outline of the requirements
for the commercial production of halal hummus.
Materials and methods: This paper compared the nutritional composition
and ingredient list of six commercially available hummus products. A
haram analysis was conducted based on the halal norm HRN BAS
1049:2010.
Results and discussion: The caloric value of hummus ranges from 231 to
295 kcal, while the total fat content in these products ranges from 19 to 24
g, saturated fat from 1.5 to 3 g, carbohydrates from 6.7 to 11 g, sugars
from 0.2 to 2.2 g, fiber from 3 to 7.5 g, protein from 3.9 to 8.6 g, and salt
from 0.5 to 1.63 g. Although calorie counting is the traditional approach to
weight management, using nutrient density standards can help individuals
have a higher quality diet. Compared to other spreads and dips, hummus
has a higher Naturally Nutrient Rich (NNR) rating.
Based on HRN BAS 1049:2010, humus is considered low risk for haram
since its ingredients are mostly of plant origin, although some additives
used in commercial production may be synthetic. Haram analysis is
conducted to identify haram critical control points (HrCCP) and establish
preventive measures to avoid haram contamination of the final product.
Conclusion: Hummus is a nutritionally balanced dish that belongs to the
low-risk category in terms of halal. However, adequate supervision of
HrCCP is necessary to ensure the halal status of the product.
Ključne riječi
Humus; halal status; halal proizvodnja; HrCCP; zdravstveni benefiti
Hrčak ID:
330939
URI
Datum izdavanja:
31.5.2023.
Posjeta: 394 *