Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads-A Review.
Tree nuts are rich in macro and micronutrients, phytochemicals, tocopherols and phenolic compounds. The development of nut spreads would potentially increase the food uses of nuts and introduce consumers with a healthier, non-animal breakfast snack food. Nut spreads are spreadable products made from...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/28456/ http://psasir.upm.edu.my/id/eprint/28456/1/Textural.pdf |
| _version_ | 1848846122220519424 |
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| author | Karim, Roselina Chin, Nyuk Ling Mohd Ghazali, Hasanah Shakerardekani, Ahmad |
| author_facet | Karim, Roselina Chin, Nyuk Ling Mohd Ghazali, Hasanah Shakerardekani, Ahmad |
| author_sort | Karim, Roselina |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Tree nuts are rich in macro and micronutrients, phytochemicals, tocopherols and phenolic compounds. The development of nut spreads would potentially increase the food uses of nuts and introduce consumers with a healthier, non-animal breakfast snack food. Nut spreads are spreadable products made from nuts that are ground into paste. Roasting and milling (particle size reduction) are two important stages for the production of nut spreads that affected the textural, rheological characteristic and overall quality of the nut spread. Textural, color, and flavor properties of nut spreads play a major role in consumer appeal, buying decisions and eventual consumption. Stability of nut spreads is influenced by its particle size. Proper combination of ingredients (nut paste, sweetener, vegetable oil and protein sources) is also required to ensure a stable nut spread product is produced. Most of the nut spreads behaved like a non-Newtonian pseudo-plastic fluid under yield stress which help the producers how to start pumping and stirring of the nut spreads. Similar to other high oil content products, nut spreads are susceptible to autoxidation. Their oxidation can be controlled by application of antioxidants, using processing techniques that minimize tocopherol and other natural antioxidant losses. |
| first_indexed | 2025-11-15T08:57:41Z |
| format | Article |
| id | upm-28456 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T08:57:41Z |
| publishDate | 2013 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-284562015-09-18T07:48:26Z http://psasir.upm.edu.my/id/eprint/28456/ Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads-A Review. Karim, Roselina Chin, Nyuk Ling Mohd Ghazali, Hasanah Shakerardekani, Ahmad Tree nuts are rich in macro and micronutrients, phytochemicals, tocopherols and phenolic compounds. The development of nut spreads would potentially increase the food uses of nuts and introduce consumers with a healthier, non-animal breakfast snack food. Nut spreads are spreadable products made from nuts that are ground into paste. Roasting and milling (particle size reduction) are two important stages for the production of nut spreads that affected the textural, rheological characteristic and overall quality of the nut spread. Textural, color, and flavor properties of nut spreads play a major role in consumer appeal, buying decisions and eventual consumption. Stability of nut spreads is influenced by its particle size. Proper combination of ingredients (nut paste, sweetener, vegetable oil and protein sources) is also required to ensure a stable nut spread product is produced. Most of the nut spreads behaved like a non-Newtonian pseudo-plastic fluid under yield stress which help the producers how to start pumping and stirring of the nut spreads. Similar to other high oil content products, nut spreads are susceptible to autoxidation. Their oxidation can be controlled by application of antioxidants, using processing techniques that minimize tocopherol and other natural antioxidant losses. 2013 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/28456/1/Textural.pdf Karim, Roselina and Chin, Nyuk Ling and Mohd Ghazali, Hasanah and Shakerardekani, Ahmad (2013) Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads-A Review. International Journal of Molecular Sciences, 14 (2). pp. 4223-4241. ISSN 1422-0067 10.3390/ijms14024223 English |
| spellingShingle | Karim, Roselina Chin, Nyuk Ling Mohd Ghazali, Hasanah Shakerardekani, Ahmad Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads-A Review. |
| title | Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads-A Review. |
| title_full | Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads-A Review. |
| title_fullStr | Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads-A Review. |
| title_full_unstemmed | Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads-A Review. |
| title_short | Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads-A Review. |
| title_sort | textural, rheological and sensory properties and oxidative stability of nut spreads-a review. |
| url | http://psasir.upm.edu.my/id/eprint/28456/ http://psasir.upm.edu.my/id/eprint/28456/ http://psasir.upm.edu.my/id/eprint/28456/1/Textural.pdf |