Artículo
Development of an innovative nougat from honey, blueberries, and pecan nuts
Fecha de publicación:
01/2022
Editorial:
Wiley Blackwell Publishing, Inc
Revista:
Journal of Food Processing and Preservation
ISSN:
0145-8892
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
A nougat filling formulation sweetened with honey was optimized using a two-factor design with three levels (3%, 5%, and 7%) for pecans and blueberry powder. Chromatic parameters, water activity, moisture content, and mechanical properties were analyzed using response surface models. According to global desirability criterion, the optimum nougat filling contained 5% pecans and 7% blueberries powder, and it was characterized by: 0.622 N (cutting force), −0.037 N/mm (adhesiveness), 1.03 (elasticity), 0.886 (cohesiveness), 0.664 (water activity), and 18.3% (humidity). Then, the optimum filling was employed to develop a nougat snack, and its storage stability was followed for 35 days. At 25°C the nougat retained its quality properties while at 35°C the fracture stress decreased 3.6 times. Sensory analysis showed very high consumers' interest in the nougat. The results suggest that the product could have a high potential to be launched into the market. Novelty impact statement: The novelty of this work stands on the development of a new type of confectionery product following the actual trends to pursue a healthier diet, by increasing fruits and nuts consumption. In this sense, a nougat containing blueberries and pecan nuts was developed, and a sugar/syrup replacement strategy was applied, by using honey as a sweetener in order to attain a sensory acceptable product. Finally, this alternative snack with interesting nutritive input may also be developed from sub-standard blueberries and pecan nuts, adding value to these products.
Palabras clave:
Innovative nougat
,
Blueberries
,
Pecan nuts
,
Honey
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Identificadores
Colecciones
Articulos(ITAPROQ)
Articulos de INSTITUTO DE TECNOLOGIA DE ALIMENTOS Y PROCESOS QUIMICOS
Articulos de INSTITUTO DE TECNOLOGIA DE ALIMENTOS Y PROCESOS QUIMICOS
Citación
Muchiutti, Gabriela Silvina; Sosa, Natalia; Schebor, Carolina Claudia; Larrosa, Virginia Judit; Development of an innovative nougat from honey, blueberries, and pecan nuts; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 46; 3; 1-2022; 1-9
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