Characterization of commercial Spanish hummus formulation: Nutritional composition, rheology, and structure
Nutritional composition, rheological behavior, and structure of a commercial Spanish hummus were analyzed. The hummus is >high in fiber,> and Fe (1.9 ± 0.02 mg/100 g), Ca (65.7 ± 10.9 mg/100 g), Mg (66.8 ± 1.0 mg/100 g), P (164.9 ± 4.6 mg/100 g), and especially, K (250.7 ± 11.6 mg/100 g) are present in it. The hummus, with dispersion index of 4.14, behaved like a weak gel and exhibited hysteresis loops, and the Herschel-Bulkley model described its steady time-independent flow behavior. Complex viscosity and apparent viscosity at similar frequency and shear rate failed to follow the Cox-Merz rule.
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| Main Authors: | , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Published: |
Taylor & Francis
2017
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| Subjects: | Chickpeas, Hummus, Microstructure, Particle size, Minerals, Rheological properties, |
| Online Access: | http://hdl.handle.net/10261/171193 http://dx.doi.org/10.13039/501100003329 |
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