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

Figures & data

Table 1. Nutritional information of hummus recipe*.

Nutritional information	(g/100 g)
Energy	302 kcal/1236 kJ
Fat	25.3
of which saturated	4.0
of which monounsaturated	8.6
of which polyunsaturated	12.6
Carbohydrate	7.5
of which sugar	<0.1
Fiber	8.4
Protein	6.8
Salt	1.0
Sodium (Na)	0.4

*Provided by the manufacturer.

Figure 1. A: Amplitude sweep data at 1 Hz for commercially available Spanish hummus, showing the changes in elastic modulus (G′), viscous modulus (G″), and loss tangent (tan δ); B: Mechanical spectrum data from 0.01 to 10 Hz (strain amplitude at 0.01%). Mean values of 12 measurements ± standard deviation.

Table 2. Oscillatory rheological properties and power law parameters derived from frequency sweep tests carried out at 1 Hz and strain amplitude of 0.01% in the LVE range.

Rheological parameters	Spanish hummus
Complex modulus, G* (Pa)	5,169 ± 242
Elastic modulus, G’ (Pa)	5094 ± 241
Viscous modulus, G” (Pa)	876 ± 32
Complex viscosity, η* (Pa· s)	823 ± 39
Phase angle, δ (°)	10 ± 0.2
Loss tangent (=G”/G’), tan δ (–)	0.17 ± 0.003
G’0 (Pa s^n^’) from Eq. (2)	5067 ± 237
n’ from Eq. (2)	0.124 ±0.002
G”0 (Pa s^n^”) from Eq. (3)	917 ± 38
n” from Eq. (3)	0.126 ± 0.007
G’0 – G”0 (Pa s^n)	4,150 ± 201

Values are given as mean (n = 12) ± standard deviation.

G’₀, G”₀, n’, and n”: power law parameters of Eq. (2) and (3) relating G’ or G” with frequency (f); G’₀ – G”₀, gel strength.

Figure 2. a) Typical temperature sweep test at 1 Hz showing the changes in elastic modulus (G′), viscous modulus (G″), and loss tangent (tan δ) for a single sample of commercially available Spanish hummus (strain amplitude at 0.01%) b) Creep and recovery compliance J(t) data with increasing applied shear stress. Mean values of 12 measurements.

Table 3. Effect of applied shear stress on elasticity of Eq. (4) and power law parameters of Eq. (5) from creep and recovery tests of Spanish hummus sample at 25°C.

Shear stress (Pa)	% Elasticity	S (kPa·s^n)	n	R^2
0.63	62.6 ± 2.9^a,b	5.1 ± 0.1^a	0.225 ± 0.002^a	0.991 ± 0.006
1.59	59.4 ± 10.4^a,b	5.3 ± 2.2^a	0.218 ± 0.030^a	0.995 ± 0.001
3.16	69.0 ± 3.0^a	4.6 ± 0.2^a,b	0.210 ± 0.011^a	0.995 ± 0.003
5.01	57.5 ± 3.5^b	4.2 ± 0.4^a,b	0.189 ± 0.011^a	0.998 ± 0.001
7.95	32.9 ± 4.3^c	3.1 ± 1.0^b	0.197 ± 0.033^a	0.994 ± 0.001

Values are given as mean (n = 12) ± standard deviation.

^a–cDifferent letters in the same column mean significant differences (p < 0.05) among samples according to LSD multiple range test.

S: gel strength; n: relaxation exponent.

Figure 3. a) Flow curves for commercially available Spanish hummus measured by increasing (forward measurements) and decreasing shear rate (backward measurements) without shearing. Mean values of 12 measurements ± standard deviation b) Flow curve fitted to the Herschel-Bulkley model for a single sample of commercially available Spanish hummus after shearing at 300 s⁻¹ for 5 min.

Figure 4. a) Typical three-step shear rate test for a single sample of commercially available Spanish hummus, showing the changes in viscosity versus time b) Applicability of Cox-Merz rule for the commercially available Spanish hummus. Mean values of 12 measurements ± standard deviation.

Figure 5. Micrographs of commercial hummus at different magnifications. a) ×50 b) ×300 c) ×500 d) ×2000.

Figure 6. Particle size distribution of commercially available Spanish hummus. Mean values of nine measurements ± standard deviation.