IMBIV   05474
INSTITUTO MULTIDISCIPLINARIO DE BIOLOGIA VEGETAL
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Study of the chemical quality and sensory profile of walnut pastes elaborated with raw and roasted nuts.
Autor/es:
CECILIA PENCI; SANTILLÁN JULIO EINAR ; PILATTI LEONOR MARÍA ; MOLINA MARÍA SOL ; MARCELA L. MARTÍNEZ
Lugar:
Lisboa
Reunión:
Conferencia; 13th International Food Data Conference IFDC 2019; 2019
Institución organizadora:
INFOODS
Resumen:
Walnuts (Juglans regia L.) are considered important snacks and confectionary foods, with essential nutritional value arising primarily from their high lipid content. The aim of the present work was to determine the chemical quality and sensory profile of walnut pastes prepared with raw and roasted nuts. Walnut fruits (var.Chandler) were collected from Belen location, Catamarca Province, Argentina. In order to select the adequate thermal process condition, six roasting treatments (100,120 and 140 °C, 10 and 20 min) were carried out. Oxidative stability index (OSI, 110°C, 20 L/h) and peroxide value (PV, meq O2/kg oil) were analyzed in all samples. A sensory analysis of preference and descriptive were also performed. The average PVs obtained were 0.33 for raw nut, 0.67 for nuts treated at 100°C and 120 °C during 10 and 20 min, 2.01 and 3.30 for nuts treated at 140°C during 10 and 20 min; respectively. OSI values were among 7.30 and 15.01 h, where the lower values correspond to the nuts treated at 140ºC. The sensory analysis showed that nut treated at 120 ° C - 20 min was preferred by the panelists. The pastes were formulated with 70 and 90% of raw and roasted walnuts. The rest of the ingredients were adjusted according to nut content. PVs were 1.33 and 2.67 for the paste elaborated with roasted nuts, and 0.67 for the paste based on raw nuts. In regard to the sensory test, the pastes with 70% of raw and roasted nut were chosen in first and second place, respectively. All the pastes presented an intense aroma and distinctive nutty flavour. The pastes with raw walnuts were characterized by a higher bitter value, while the roasted walnut pastes, by acid and salty values, with a toasted note in harmony with the set. The sweet attribute followed the expected trend of sucrodex content, emphasizing in formulations with roasted nuts. Finally, the chemical quality and sensory profiles of the pastes produced with raw and roasted nuts were statistically different from each other.