Effect of emulsifier on rheological, textural and microstructure properties of walnut butter

Shahidi‐Noghabi, Mostafa; Naji‐Tabasi, Sara; Sarraf, Mozhdeh

doi:10.1007/s11694-018-9991-1

Cited by 9 publications

(12 citation statements)

References 37 publications

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“…According to Agrahar-Murugkar, et al [20], the shear thinning behavior is usually associated with the presence of any structure that was totally or partially broken down with an increasing shear rate [20]. The thinning behavior of shear was also observed by Shahidi Noghabi et al [18] who studied the effect of different levels (0, 0.5, and 1.5%) of emulsifying agents (mono-diglycerides and lecithin) on the rheological properties of walnut butter. It was previously reported that the presence of high-molecular-weight substances, nut proteins, and polysaccharides is also responsible for their high shear-thinning behavior [18].…”

Section: Rheological Parametersmentioning

confidence: 85%

“…Walnut kernels were obtained from walnuts harvested in Suceava plateau, Northeast Romania, in the fall of 2020. Walnuts were cracked and shelled manually, and raw walnut kernels were dried at 75 • C for 45 min in an air oven (Gorenje, electric, Bucharest Romania); they were then roasted at 120 • C for 30 min [18].…”

Section: Plant Materials and Sample Preparationmentioning

confidence: 99%

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Rheological, Textural, and Sensorial Characterization of Walnut Butter

2022

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The rheological properties of six formulated walnut semi-solid pastes with 0.5, 1.5, and 2.0% w/w xanthan gum, maple syrup, and Jerusalem artichoke powder were characterized using the Mars 40 rheometer (Thermo Haake, Karlsruhe, Germany). The butter samples’ textural behavior and color parameters (CIE L*, a*, and b*) were analyzed. Sensory evaluation and consumer acceptance were also analyzed. Walnut kernels were roasted at an optimized temperature (120 °C) and time (30 min) and subsequently made into walnut butter (WB). Maple syrup has an appreciable influence on the rheological properties of walnut butter. The prepared butter exhibited non-Newtonian shear thinning behavior and showed excellent stability. The results showed that sample S3 (3% maple syrup and 2% xanthan gum) had a bright color with the highest L* values (47.31 ± 0.32), the lowest a* values (2.72 ± 0.04) and the highest b* values (20.54 ± 0.08). In comparison, sample S6 (5% Jerusalem artichoke powder and 2.0% xanthan gum) had a darker color, with the following mean values obtained: 44.67 ± 0.05 for L*, 6.70 ± 0.09 for a* and 18.34 ± 0.07 for b*. The addition of maple syrup even in combination with xanthan gum (2%) S3 to the walnut butter led to a decrease in the viscosity of the butter samples. The hardness and firmness of the walnut butter samples were affected by the type of sweetener used; thus, the nut butter with xanthan gum and Jerusalem artichoke powder had significantly higher hardness values than the samples with added maple syrup. Therefore, based on consumer preferences, we obtained new formulations of walnut butter with a high sensory quality, suitable for those with allergies to peanut butter.

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Section: Rheological Parametersmentioning

confidence: 85%

Section: Plant Materials and Sample Preparationmentioning

confidence: 99%

Rheological, Textural, and Sensorial Characterization of Walnut Butter

2022

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“…The rheology property plays an important role in food processing applications, such as mixing, pumping, and transportation of products (Shahidi‐Noghabi et al., 2019). As shown in Figure 4A, the viscosity of PB samples decreased with increasing shear rate, indicating that PB exhibited pseudoplastic behavior characteristic of non‐Newtonian fluids.…”

Section: Resultsmentioning

confidence: 99%

“…The rheology property plays an important role in food processing applications, such as mixing, pumping, and transportation of products (Shahidi-Noghabi et al, 2019).…”

Section: Rheological Propertiesmentioning

confidence: 99%

A novel whole peanut butter refined by stirred media mill: The size, microstructure, rheology, nutrients, and flavor

Dai

Deng

et al. 2023

Journal of Food Science

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A novel whole peanut butter (PB) was developed using an emerging technology called stirred media mill (SMM). The impact of SMM on the size, microstructure, rheology, nutrient, and flavor of PB was investigated. The SMM treatment significantly decreased the particle size of PB, damaged cell structure, and released the oil body from cells. The apparent viscosity of PB decreased with the grinding process. Visual inspection revealed that the colloidal stability of PB was improved. The fatty acid composition was not affected by the grinding process. However, the tocopherol contents of the extracted oil slightly increased. Electronic nose and GC–MS analysis indicated that SMM could alter the flavor of PB after grinding for 45 min. Overall, SMM was a potential process technology to manufacture stable nut butter with smooth texture and delightful flavor profile.

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“…8 behaved as typical spreadable fats with relatively low hardness, gumminess, and chewiness. This may be attributed to relatively low total fat content and/or emulsifier present in the fats, affecting their crystal network structure and emulsion stability [ 22 , 24 ].…”

Section: Resultsmentioning

confidence: 99%

Functional and Quality Profile Evaluation of Butters, Spreadable Fats, and Shortenings Available from Czech Market

Lapčı́ková

Lapčík

Valenta

et al. 2022

Foods

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The aim of this study was to assess the functional properties of butters, spreadable fats, and shortenings, collected from the Czech market, in correlation with their nutritional values declared by the producers. Various methods were applied to determine relevant parameters of the products. Using penetration tests, samples were characterized by specific textural attributes according to their composition and processing type, particularly for the presence of milk/vegetable fats. Using differential scanning calorimetry (DSC), thermal peaks corresponding to medium- and high-melting triacylglycerol fractions were detected in the ranges 15–16 °C and 31.5–34.5 °C, respectively. Rheological analysis revealed that the viscoelasticity of samples was related to frequency behavior of the fat structure, characterized by the dominance of elastic modulus (G′) over viscous modulus (G″) up to the frequency of 10 Hz. This indicated good emulsion stability of the products in the region of linear viscoelasticity. For spreadable fats, the structure was resistant to phase separation in the whole frequency range under study (0.1–100 Hz). The results showed that the applied techniques can be successfully used to characterize the processing and compositional quality of butters and vegetable fats.

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Effect of emulsifier on rheological, textural and microstructure properties of walnut butter

Cited by 9 publications

References 37 publications

Rheological, Textural, and Sensorial Characterization of Walnut Butter

Rheological, Textural, and Sensorial Characterization of Walnut Butter

A novel whole peanut butter refined by stirred media mill: The size, microstructure, rheology, nutrients, and flavor

Functional and Quality Profile Evaluation of Butters, Spreadable Fats, and Shortenings Available from Czech Market

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