Analysis of walnut pecan flour (Carya illinoinensis var. Shoshoni) for high-quality dried fruit leather production

Abstract

The objective of this study was the analysis of the physical, chemical, and functional properties of walnut flour pecan (WPF, Carya illinoinensis var. Shoshoni) extracted from oil. The study also involved producing high-quality dried fruit leather using apple juice and walnut flour pecan and evaluating its sensory and qualitative characteristics and their stability during storage. The approximate composition, color, water absorption, total polyphenols, and peroxide index of walnut flour pecan were determined. The WPF presented high polyphenols content (23.0±0.1 mg GAE/g), lipids (33.1%), and proteins (12.7%). The mixture of apple juice, WFP, and honey was dehydrated at 70°C for 4 hours, characterized, and subjected to storage. A sensory study was conducted to obtain information about the product´s potential. The results showed that consumers rated the product as tempting, appetizing, and curious. Consumers characterized the taste of the dried fruit leather as sweet and slightly acidic, indicating a positive association with the product. During the 63 days of storage at 25°C and 75% relative humidity, the pH values ranged from 4.25±0.03 to 4.32±0.03, and the calculated peroxide index was not higher than 0.020 mequiv O2/kg of dried fruit leather. A decrease in moisture content during storage, associated with a progressively increased fracture force, was observed. Total polyphenols content presented a significant loss but was preserved during storage. This product could be a healthy and innovative snack option and is also relevant to mention the added value of walnut flour pecan.