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Characterization of commercial Spanish hummus formulation: Nutritional composition, rheology, and structure

AuthorsÁlvarez, M. Dolores ; Fuentes, Raúl ; Guerrero, Gonzalo; Canet, Wenceslao
Particle size
Rheological properties
Issue Date2017
PublisherTaylor & Francis
CitationInternational Journal of Food Properties 20(4): 845-863 (2017)
AbstractNutritional 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.
Publisher version (URL)https://doi.org/10.1080/10942912.2016.1186692
Identifiersdoi: 10.1080/10942912.2016.1186692
issn: 1094-2912
e-issn: 1532-2386
Appears in Collections:(ICTAN) Artículos
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