Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads

Abstract:

Tree nuts are rich in macro and micronutrients, phytochemicals, tocopherols and phenolic compounds. The development of nut spreads would potentially increase the food uses of nuts and introduce consumers with a  healthier, non-animal breakfast snack food.  Nut spreads are spreadable products made from nuts that are ground into paste. Roasting and  milling  (particle  size  reduction)  are  two  important  stages  for  the  production of nut spreads that affected the textural, rheological characteristic and overall quality of the nut spread. Textural, color, and flavor properties of nut spreads play a major role in consumer  appeal, buying decisions and eventual consumption. Stability of nut spreads is influenced by its particle size. Proper combination of ingredients (nut paste, sweetener, vegetable oil  and  protein  sources)  is  also  required  to  ensure  a  stable  nut  spread  product  is  produced. Most  of  the  nut  spreads  behaved  like  a  non-Newtonian  pseudo-plastic  fluid  under  yield  stress  which  help  the  producers  how  to  start  pumping  and  stirring  of  the  nut  spreads.  Similar to other high oil content products, nut spreads are susceptible to autoxidation. Their oxidation can be controlled by application of antioxidants, using processing techniques that minimize tocopherol and other natural antioxidant losses.

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