Effect of Lecithin and Mono- and Di-Glyceride on Quality and Shelf Life of Hazelnut Butter: Chemometric Approach
Nut butter can be recognized as a functional food substitute for the animal butter. This study aimed to investigate the effects of mono- and diglycerides and lecithin on the physicochemical properties and sensory characteristics of hazelnut butter. For this purpose, mono- and di-glycerides, and leci...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2020-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.journalssystem.com/pjfns/Effect-of-Lecithin-and-Mono-and-Diglyceride-on-Quality-and-Shelf-Life-of-Hazelnut,129719,0,2.html |
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| author | Amir Pourfarzad Rezvaneh Shokouhi Kisomi |
| author_facet | Amir Pourfarzad Rezvaneh Shokouhi Kisomi |
| author_sort | Amir Pourfarzad |
| collection | DOAJ |
| description | Nut butter can be recognized as a functional food substitute for the animal butter. This study aimed to investigate the effects of mono- and diglycerides and lecithin on the physicochemical properties and sensory characteristics of hazelnut butter. For this purpose, mono- and di-glycerides, and lecithin were employed in the hazelnut butter formulation at 0, 1, and 2 g/100 g addition levels. The proximate composition, acidity, peroxide value, and texture parameters were evaluated. Although adding mono- and di-glycerides and lecithin to the hazelnut butter formulation did not significantly change the adhesiveness, it increased their hardness. The sensory analysis revealed that lecithin and mono- and di-glycerides did not significantly affect the color, taste, and flavor of the butters. The highest texture, spreadability, and overall acceptance scores were observed when lecithin was used at the level of 2 g/100 g. The lowest acidity had butter containing mono- and di-glycerides at the level of 1 g/100 g. The peroxide values showed no significant changes during the 90-day storage. The principal component analysis (PCA) allowed discriminating among the features. The partial least squares regression (PLSR) models were applied to find the relationship between sensory and instrumental data. Thus, chemometric approach appears to be a promising technique for the analysis of hazelnut butter. |
| format | Article |
| id | doaj-art-ed01eaf5cb7246a5b668cc72af6dcd6a |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2020-12-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-ed01eaf5cb7246a5b668cc72af6dcd6a2025-02-02T02:02:30ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072020-12-0170439940810.31883/pjfns/129719129719Effect of Lecithin and Mono- and Di-Glyceride on Quality and Shelf Life of Hazelnut Butter: Chemometric ApproachAmir Pourfarzad0Rezvaneh Shokouhi Kisomi1Food Science and Technology, University of Guilan, IranFood Science, Islamic Azad University of Rasht Branch, IranNut butter can be recognized as a functional food substitute for the animal butter. This study aimed to investigate the effects of mono- and diglycerides and lecithin on the physicochemical properties and sensory characteristics of hazelnut butter. For this purpose, mono- and di-glycerides, and lecithin were employed in the hazelnut butter formulation at 0, 1, and 2 g/100 g addition levels. The proximate composition, acidity, peroxide value, and texture parameters were evaluated. Although adding mono- and di-glycerides and lecithin to the hazelnut butter formulation did not significantly change the adhesiveness, it increased their hardness. The sensory analysis revealed that lecithin and mono- and di-glycerides did not significantly affect the color, taste, and flavor of the butters. The highest texture, spreadability, and overall acceptance scores were observed when lecithin was used at the level of 2 g/100 g. The lowest acidity had butter containing mono- and di-glycerides at the level of 1 g/100 g. The peroxide values showed no significant changes during the 90-day storage. The principal component analysis (PCA) allowed discriminating among the features. The partial least squares regression (PLSR) models were applied to find the relationship between sensory and instrumental data. Thus, chemometric approach appears to be a promising technique for the analysis of hazelnut butter.http://www.journalssystem.com/pjfns/Effect-of-Lecithin-and-Mono-and-Diglyceride-on-Quality-and-Shelf-Life-of-Hazelnut,129719,0,2.htmltexture analysissensory evaluationlecithinhazelnutmono- and di-glyceride |
| spellingShingle | Amir Pourfarzad Rezvaneh Shokouhi Kisomi Effect of Lecithin and Mono- and Di-Glyceride on Quality and Shelf Life of Hazelnut Butter: Chemometric Approach Polish Journal of Food and Nutrition Sciences texture analysis sensory evaluation lecithin hazelnut mono- and di-glyceride |
| title | Effect of Lecithin and Mono- and Di-Glyceride on Quality and Shelf Life of Hazelnut Butter: Chemometric Approach |
| title_full | Effect of Lecithin and Mono- and Di-Glyceride on Quality and Shelf Life of Hazelnut Butter: Chemometric Approach |
| title_fullStr | Effect of Lecithin and Mono- and Di-Glyceride on Quality and Shelf Life of Hazelnut Butter: Chemometric Approach |
| title_full_unstemmed | Effect of Lecithin and Mono- and Di-Glyceride on Quality and Shelf Life of Hazelnut Butter: Chemometric Approach |
| title_short | Effect of Lecithin and Mono- and Di-Glyceride on Quality and Shelf Life of Hazelnut Butter: Chemometric Approach |
| title_sort | effect of lecithin and mono and di glyceride on quality and shelf life of hazelnut butter chemometric approach |
| topic | texture analysis sensory evaluation lecithin hazelnut mono- and di-glyceride |
| url | http://www.journalssystem.com/pjfns/Effect-of-Lecithin-and-Mono-and-Diglyceride-on-Quality-and-Shelf-Life-of-Hazelnut,129719,0,2.html |
| work_keys_str_mv | AT amirpourfarzad effectoflecithinandmonoanddiglycerideonqualityandshelflifeofhazelnutbutterchemometricapproach AT rezvanehshokouhikisomi effectoflecithinandmonoanddiglycerideonqualityandshelflifeofhazelnutbutterchemometricapproach |