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Artículo

Development of an innovative nougat from honey, blueberries, and pecan nuts

Muchiutti, Gabriela Silvina; Sosa, NataliaIcon ; Schebor, Carolina ClaudiaIcon ; Larrosa, Virginia JuditIcon
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:
Otras Ciencias Naturales y Exactas

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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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/212762
URL: https://onlinelibrary.wiley.com/doi/10.1111/jfpp.16316
DOI: http://dx.doi.org/10.1111/jfpp.16316
Colecciones
Articulos(ITAPROQ)
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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