{"title":"Physicochemical, Textural, Rheological and Sensory Properties of Chia Seed-Cashew Nut Spread","authors":"H. T. Olaleye, T. Oresanya, Biola Z. Bello","doi":"10.1080/15428052.2021.1929635","DOIUrl":null,"url":null,"abstract":"ABSTRACT The spread making potential of chia seed and cashew nuts was investigated. Chia seeds and Cashew nuts were processed into spread in ratios: 95:5% (CAC), 90:10% (CSF), 85:15% (SOD), 80:20% (TPS), and 100% (BAM). Physicochemical (over 4 weeks), rheological and sensory analysis of the spread was determined. Physicochemical analysis showed that SOD (85:15%) had the lowest chemical composition in terms of peroxide, acid, iodine and saponification values, which indicated that Chia seed can be used to control oxidation in nut spreads. Rheological analysis demonstrated that the spread blends had good rheological properties similar to the control sample. Sensory analysis revealed that acceptable spread can be produced up to 10% substitution level. Conclusively, nut spread with good chemical and rheological properties can be produced from chia seed and cashew nut pastes which can increase utilization of these crops.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"131 6 1","pages":"264 - 274"},"PeriodicalIF":0.9000,"publicationDate":"2021-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Culinary Science & Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1080/15428052.2021.1929635","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 1
Abstract
ABSTRACT The spread making potential of chia seed and cashew nuts was investigated. Chia seeds and Cashew nuts were processed into spread in ratios: 95:5% (CAC), 90:10% (CSF), 85:15% (SOD), 80:20% (TPS), and 100% (BAM). Physicochemical (over 4 weeks), rheological and sensory analysis of the spread was determined. Physicochemical analysis showed that SOD (85:15%) had the lowest chemical composition in terms of peroxide, acid, iodine and saponification values, which indicated that Chia seed can be used to control oxidation in nut spreads. Rheological analysis demonstrated that the spread blends had good rheological properties similar to the control sample. Sensory analysis revealed that acceptable spread can be produced up to 10% substitution level. Conclusively, nut spread with good chemical and rheological properties can be produced from chia seed and cashew nut pastes which can increase utilization of these crops.
期刊介绍：
The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations
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