ISSN:
1573-9104
Keywords:
Hazelnuts
;
butter formulation
;
energy food chemical composition
;
organoleptic properties
Source:
Springer Online Journal Archives 1860-2000
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Notes:
Abstract Four formulations of Chilean hazelnut butter were prepared containing Chilean hazelnut paste and 5%, 10%, 15% and 20% margarine. As the level of margarine was increased to 20%, the protein and crude fiber content decreased markedly, while those of moisture, crude fat and calories increased. After 90 days of storage, neither the samples stored at 5°C nor those stored at 15°C showed any objectionable effects both from the bacteriological and chemical point of view. Sensory analyses, including quality and acceptability studies, were performed on the various blends. Flavor, color and taste were improved by the addition of margarine to the butter formulas. It is concluded, therefore, that Chilean hazelnut butter represents a new and interesting alternative for human nourishment.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF01088377
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