Functionality of chestnut and fat/oil contents in cocoa chestnut cream production—A new product development

Abstract

The textural, rheological, and sensory characteristics of cocoa chestnut cream containing different fat/oil and chestnut ratios were examined within present research. Two different chestnut (7.5 and 10%) and fat/oil ratios (25.75 and 28.25%) were used in laboratory scale model manufacturing. As the rate of chestnut increased, accelerated oil separation and yield stress values increased, conversely stickiness, apparent viscosity, plastic viscosity, consistency index values, and body‐texture score decreased. As the fat/oil content increased, it was observed that oil separation value and body‐texture score increased, while spreadability, stickiness, apparent viscosity and plastic viscosity, and consistency index values decreased. It was found that there was no significant effect of fat/oil content on flow behavior, flavor–aroma, and color–appearance. The chestnut content had no significant effect on technological parameters measured. It is concluded that the most preferred chestnut cream has 10% chestnut and 28.25% oil/fat content. Practical Applications This study showed the effects of different fat/oil and chestnut contents on technological characteristics of cocoa chestnut cream as a new product. The development of cocoa chestnut cream would increase utilization of chestnut as a food, offer an alternative food product to consumer, and provide economic contribution to the chestnut grower. Moreover, this new product will be an alternative food for the customers that suffers from hazelnut/peanut allergy and celiac disease.

Modulation and Characterization of Wax-Based Olive Oil Organogels in View of Their Application in the Food Industry

“…During the storage time, there was an increase in PV for all samples used in this work. The pure olive oil after 2 months showed a PV of 1.468 meq O 2 •kg −1 that agrees with previous studies [30]. Nevertheless, this result is also well below the defined limit in the European Union for PV of extra virgin olive oil (<20 meq O 2 •kg −1 ) and the limit for peroxide value in edible fats (<10 meq O 2 •kg −1 ), indicating a good oxidative stability of the organogels, considering both the production method and storage conditions of the developed organogels [31,32].…”

“…Some of the more important properties regarding sensory perception of spreadable products are firmness and spreadability, which were found to have a wide range of values, showing tailoring potential for a wide range of spreadable products, including, as seen above, butter [ 2 , 3 , 11 , 12 ]. It is important to notice that this result does not exclude the other samples from being used for other food applications, as different products will have different functional needs and properties [ 30 , 33 , 34 , 35 , 36 ]. Alvarez et al (2011) determined the firmness of mashed potatoes to be around 6 N, Sanders et al (2014) determined a value of around 9 N for peanut butter, while Hadnadev et al (2011) found the firmness of edible vegetable fat to be as low as 5 N, and Nikolić et al (2014) analysed the spreadability of low-fat food spreads made from hull-less pumpkin seed flour and reported values in the same range as those described in this work, thus demonstrating the potential for the applicability of different organogels in the food industry [ 34 , 35 , 36 , 37 ].…”

Dynamics of carob flour contents and palm stearin/palm olein ratios in cocoa carob cream production‒a new product development

“…A similarity was observed between stickiness and spreadability characteristics. Aydemir and Atalar (2019) found the same profile in cocoa chestnut creams. increased, the yield stress value increased significantly at all cocoa carob creams (p < .05).…”

“…Aydemir (2019a) reported that AOS values in commercial cocoa hazelnut creams ranged from 7.40% to 8.87%. Aydemir and Atalar (2019) found 5.93%-8% AOS in cocoa chestnut creams.…”

“…The development of new economic products based on carob will be an alternative to special groups such as nuts/peanut allergy and celiac patients, as well as to encourage carob producers. Nut cream is a product widely accepted by consumers due to its taste, high nutritional value, and convenience in sole consumption or combination with other foods (Aydemir & Atalar, 2019). The consumption of the whole carob fruit is limited due to the high levels of tannins that are extremely harsh and cause dyspepsia (Gunel et al, 2020).…”