Factors Affecting Production, Sensory Properties and Oxidative Stability of Nut Butters and Nut Spreads-A Review
Nut butters and nut spreads are spreadable products made from nuts that are ground into paste. Roasting and grinding of nuts affected on the overall quality of these nut products. A proper combination of ingredients is required to ensure a stable nut products is produced. Nut butters and nut spreads are susceptible to autoxidation due to their high unsaturated fatty acid content. Apart from taste or flavor, lipid oxidation negatively affects odor, color, and nutritional value of nut products during storage. Free fatty acids as well as peroxide and anisidine values increase during storage of these products. The evaluation of oxidative status is occasionally combined with sensory evaluation for which the formation of secondary oxidation products (including pentanal, hexanal, and octanal) result in the loss of nutty flavor and development of a paint-like flavor. The predominant fatty acid in most nut oils is oleic acid, followed by linoleic acid, palmitic acid, and small amounts of other fatty acids. The rate of fatty acid oxidation increases with the degree of unsaturation and decreases in the presence of lipid soluble antioxidants such as tocopherols.
Roasting, Milling, Stability, Quality, Rancidity
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