Biochemical Properties of Nut Butter of Nontraditional Formulation Using Secondary Plant Raw Materials
Year: 2024
Type: article
Abstract: Research aimed to develop nut butter from hazelnuts with the addition of sea buckthorn pulp. The production scheme of nut butter included the preparation of raw materials, including drying hazelnuts at a temperature of 30 °C for 6.0-6.5 hours and sea buckthorn pulp at a temperature of 70 °C for 12.0-12.2 hours in a dehydrator. To ensure the homogeneity and plasticity of the resulting mass, a 2-stage grinding of hazelnut kernels in melange was carried out: at a speed of 90 rpm for 30 minutes and up to 10 rpm for 2.5-3.0 hours, followed by mixing with sea buckthorn pulp within 30 min. Several groups of samples were formed: control group – nut butter from hazelnut kernels without sea buckthorn pulp, 1 st experimental group – with the addition of 6 g of sea buckthorn pulp per 100 g of hazelnuts, 2 nd experimental group – with the addition of 12 g of sea buckthorn pulp per 100 g of hazelnuts. Physicochemical and microbiological parameters were assessed using standard methods. The developed prototypes with sea buckthorn pulp had high nutritional and biological value. As a result of its addition, the content of vitamin C increased by 0.21-0.34 mg/100g, β-carotene – by 3.3-6.7 mg/100g, compared to nut butter without sea buckthorn pulp, in which only β-carotene traces were present (0.01 mg/100 g). In samples of nut butter with the addition of pulp, there was a high content of valine– 8.9 g/100 g of protein, leucine – 8.9 g/100 g of protein, methionine – 2.3 g/100 g of protein. The advantages of the developed product include a lower peroxide value, which serves as an indicator of the oxidative processes of fat, of nut butter of the 1 st and 2 nd experimental groups (3.6-3.7 mmol active acid/kg), compared to the control sample. The low water level in nut butter inhibits the development of microorganisms, which ensures compliance of QMA&OAMO (4.1×103 CFU/g) with regulatory requirements in accordance with TR CU 021/2011.
Source: Russian Agricultural Sciences
Authors: R. T. Timakova, E. Yu. Korchemkina
Institution: Ural State University of Economics
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
OpenAlex ID: W4408754694