Effect of Lecithin and Mono- and Di-Glyceride on Quality and Shelf Life of Hazelnut Butter: Chemometric Approach

Pourfarzad, Amir; Kisomi, Rezvaneh Shokouhi

doi:10.31883/pjfns/129719

Cited by 3 publications

(3 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Our results are in agreement with the data obtained for the walnut paste (with no addition) accelerated storage study reported by Dordoni et al (2019). On the other hand, Pourfarza et al ( 2020) showed a different behavior of lipids in the case of hazelnut butter production, mentioning a simultaneous increasing trend for both FFA and PV during storage (Pourfarzad & Shokouhi Kisomi, 2020).…”

Section: Oxidative Stabilitysupporting

confidence: 93%

Walnut Paste: A Healthy Alternative for Nutella Consumers

Covaliov¹,

Siminiuc²,

POPOVICI³

2023

EPHELS

View full text Add to dashboard Cite

Nutella is the best-selling chocolate and hazelnut spread in the world. It is known that the main ingredients of Nutella are sugar (55%) palm oil (23%), hazelnuts (14%), cocoa solids and skimmed milk (8%). Currently, worldwide, there is a tendency to make healthier food choices, and the sugar and palm oil from Nutella’s formulation are ingredients blamed for causing certain health disorders (obesity, cardiovascular diseases and diabetes). In this order, the purpose of the research was to develop the technology for obtaining walnut paste, since walnuts have proven prophylactic properties, with a low sugar content and without palm oil. The quality of the elaborated walnut paste was determined and monitored during the shelf life in terms of oxidative stability (Acidity index (FFA) and Peroxide value (PV)), total phenols content, antioxidant activity and rheology. The obtained results demonstrated that during 4 months of storage the acidity index of the walnut paste did not register significant changes, reaching maximum values of 0.17±0,01 (Oleic g/100 g), while the peroxide values evolved up to 2.22±0,03 meq/kg oil. The slow evolution of the oxidative parameters can be due to the phenolic compounds in walnut paste that recorded a value of 47.2±0,36 mg GAE/g with an antioxidant activity (DPPH free radical scavenging) of 70±1,02 %. Concerning sensory characteristics, the walnut paste samples were positively appreciated in comparison with Nutella and no significant quality difference was observed after storage for 4 months.

show abstract

Section: Oxidative Stabilitysupporting

confidence: 93%

Walnut Paste: A Healthy Alternative for Nutella Consumers

Covaliov¹,

Siminiuc²,

POPOVICI³

2023

EPHELS

View full text Add to dashboard Cite

show abstract

“…One of the most important potentials of PLSR in the food industry is to establish relationships between instrumental and sensory descriptive data. Determining the quality profile by instrumental dimensions provides much information about the suitability and quality of the final product in addition to benefiting from high convenience, reproducibility, and directness [55]. Several researchers have correlated various physicochemical properties describing the quality and shelf life of different food products with sensory characteristics [27,56].…”

Section: Partial Least Squares Regressionmentioning

confidence: 99%

Effect of xanthan, guar and tragacanth on quality and shelf life of hazelnut sauce: study with generalized regression, PCA and PLSR techniques

Pourfarzad

Derakhshan

2021

Food Measure

Self Cite

View full text Add to dashboard Cite

Nut sauce can be used as a functional food substitute for mayonnaise. This study is thus aimed to investigate the effects of xanthan, guar and tragacanth hydrocolloids on the physicochemical properties and sensory characteristics of hazelnut sauce. For this purpose, various contents of the mentioned compounds (0, 0.25. 0.5, 0.75 and 1 g/100 g) were employed in the hazelnut sauce formulation. The moisture content, pH, acidity, viscosity, texture parameters, sensory specifications, and stability of the samples were evaluated during 90 days of storage. The results indicated a significant decline in the acidity of the samples upon increasing the hydrocolloid level. The moisture content (47.46-53.93 g/100 g), hardness (0.32-4.07 N), adhesiveness (0.1-2.14 N.s), and viscosity (0.0007-7.554 Pa.s) of the samples were also significantly increased by the addition of hydrocolloids. Among hydrocolloid-containing samples, the highest and the lowest stability were observed in the samples treated with xanthan (93.41%) and guar (93.13%). The sensory analysis indicated that the incorporation of the hydrocolloids significantly enhanced all the sensory aspects of the hazelnut sauce compared to the control. Pearson's correlation and principal component analysis (PCA) provided a better understanding of the relationships between underlying features. The partial least squares regression (PLSR) models were applied to find the relationships between instrumental and sensory descriptive data.

show abstract

“…It was reported that MDG was added with the phospholipids to promote the stability of the oil–water interface [ 14 ]. Generally, these two types of emulsifiers have been widely combined in the food formulas, which could significantly improve the quality and shelf-life of butter [ 15 ]. The critical value of the surfactant volume fraction and its associated relaxation time was determined for the emulsion rheological characterization [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Quantitative Analysis of the Oil–Water Interface as Affected by the Mutual Interactions between Pea Protein Isolate and Mono- and Diglycerides

Wang,

Li,

Peng

et al. 2024

Foods

View full text Add to dashboard Cite

As a commercially available ingredient, the mono- and diglycerides (MDG) were widely used in a plant protein-based emulsion to provide effective, functional, emulsifying properties. The simultaneous addition of the MDG and pea protein isolate (PPI) was investigated by the methods of interfacial rheology and quantitative protein proteomics. The physicochemical quantitative analysis of the oil–water interface revealed an interfacial stability mechanism for the protein adsorption layer. For a low MDG concentration, the interfacial quantities of vicilin and albumin were increased, which could be attributed to the adsorption rate. For a high MDG concentration, both vicilin and albumin were displaced by MDG and desorbed from the interface, while legumin was more difficult to displace due to its slow adsorption and the complex structure of protein molecules. The protein molecules with the structural rearrangement interacted with MDG, exhibiting potential effects on the interfacial film structure. Combined with some nanotechnologies, the new comprehension of protein-emulsifier interactions may promote food delivery systems. The research aims to develop an in-depth analysis of interfacial proteins, and provide more innovative and tailored functionalities for the application of the plant protein emulsion.

show abstract

Effect of Lecithin and Mono- and Di-Glyceride on Quality and Shelf Life of Hazelnut Butter: Chemometric Approach

Cited by 3 publications

References 27 publications

Walnut Paste: A Healthy Alternative for Nutella Consumers

Walnut Paste: A Healthy Alternative for Nutella Consumers

Effect of xanthan, guar and tragacanth on quality and shelf life of hazelnut sauce: study with generalized regression, PCA and PLSR techniques

Physicochemical Quantitative Analysis of the Oil–Water Interface as Affected by the Mutual Interactions between Pea Protein Isolate and Mono- and Diglycerides

Contact Info

Product

Resources

About