Analysis of walnut pecan flour (Carya illinoinensis var. Shoshoni) for high-quality dried fruit leather production

Autores
Muchuittia, Gabriela Silvina; Genoveva Camera, Nancy; Larrosa, Virginia Judit
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this study was the analysis of the physical, chemical, and functional properties of walnut flour pecan (WPF, Carya illinoinensis var. Shoshoni) extracted from oil. The study also involved producing high-quality dried fruit leather using apple juice and walnut flour pecan and evaluating its sensory and qualitative characteristics and their stability during storage. The approximate composition, color, water absorption, total polyphenols, and peroxide index of walnut flour pecan were determined. The WPF presented high polyphenols content (23.0±0.1 mg GAE/g), lipids (33.1%), and proteins (12.7%). The mixture of apple juice, WFP, and honey was dehydrated at 70°C for 4 hours, characterized, and subjected to storage. A sensory study was conducted to obtain information about the product´s potential. The results showed that consumers rated the product as tempting, appetizing, and curious. Consumers characterized the taste of the dried fruit leather as sweet and slightly acidic, indicating a positive association with the product. During the 63 days of storage at 25°C and 75% relative humidity, the pH values ranged from 4.25±0.03 to 4.32±0.03, and the calculated peroxide index was not higher than 0.020 mequiv O2/kg of dried fruit leather. A decrease in moisture content during storage, associated with a progressively increased fracture force, was observed. Total polyphenols content presented a significant loss but was preserved during storage. This product could be a healthy and innovative snack option and is also relevant to mention the added value of walnut flour pecan.
Fil: Muchuittia, Gabriela Silvina. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina
Fil: Genoveva Camera, Nancy. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina
Fil: Larrosa, Virginia Judit. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina
Materia
WALNUT PECAN FLOUR
LEATHER
APPLE
CONSUMERS
STORAGE
SENSORY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/226009
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/226009
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Analysis of walnut pecan flour (Carya illinoinensis var. Shoshoni) for high-quality dried fruit leather productionMuchuittia, Gabriela SilvinaGenoveva Camera, NancyLarrosa, Virginia JuditWALNUT PECAN FLOURLEATHERAPPLECONSUMERSSTORAGESENSORYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The objective of this study was the analysis of the physical, chemical, and functional properties of walnut flour pecan (WPF, Carya illinoinensis var. Shoshoni) extracted from oil. The study also involved producing high-quality dried fruit leather using apple juice and walnut flour pecan and evaluating its sensory and qualitative characteristics and their stability during storage. The approximate composition, color, water absorption, total polyphenols, and peroxide index of walnut flour pecan were determined. The WPF presented high polyphenols content (23.0±0.1 mg GAE/g), lipids (33.1%), and proteins (12.7%). The mixture of apple juice, WFP, and honey was dehydrated at 70°C for 4 hours, characterized, and subjected to storage. A sensory study was conducted to obtain information about the product´s potential. The results showed that consumers rated the product as tempting, appetizing, and curious. Consumers characterized the taste of the dried fruit leather as sweet and slightly acidic, indicating a positive association with the product. During the 63 days of storage at 25°C and 75% relative humidity, the pH values ranged from 4.25±0.03 to 4.32±0.03, and the calculated peroxide index was not higher than 0.020 mequiv O2/kg of dried fruit leather. A decrease in moisture content during storage, associated with a progressively increased fracture force, was observed. Total polyphenols content presented a significant loss but was preserved during storage. This product could be a healthy and innovative snack option and is also relevant to mention the added value of walnut flour pecan.Fil: Muchuittia, Gabriela Silvina. Universidad Nacional de Entre Ríos. Facultad de Bromatología; ArgentinaFil: Genoveva Camera, Nancy. Universidad Nacional de Entre Ríos. Facultad de Bromatología; ArgentinaFil: Larrosa, Virginia Judit. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; ArgentinaCurrent Science Publishing2023-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/226009Muchuittia, Gabriela Silvina; Genoveva Camera, Nancy; Larrosa, Virginia Judit; Analysis of walnut pecan flour (Carya illinoinensis var. Shoshoni) for high-quality dried fruit leather production; Current Science Publishing; Journal of Agricultural, Food Science and Biotechnology; 1; 3; 7-2023; 254-2612959-3417CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.currentsci.com/article-detail/98info:eu-repo/semantics/altIdentifier/doi/10.58985/jafsb.2023.v01i03.30info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:35:33Zoai:ri.conicet.gov.ar:11336/226009instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:35:33.735CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Analysis of walnut pecan flour (Carya illinoinensis var. Shoshoni) for high-quality dried fruit leather production
title Analysis of walnut pecan flour (Carya illinoinensis var. Shoshoni) for high-quality dried fruit leather production
spellingShingle Analysis of walnut pecan flour (Carya illinoinensis var. Shoshoni) for high-quality dried fruit leather production
Muchuittia, Gabriela Silvina
WALNUT PECAN FLOUR
LEATHER
APPLE
CONSUMERS
STORAGE
SENSORY
title_short Analysis of walnut pecan flour (Carya illinoinensis var. Shoshoni) for high-quality dried fruit leather production
title_full Analysis of walnut pecan flour (Carya illinoinensis var. Shoshoni) for high-quality dried fruit leather production
title_fullStr Analysis of walnut pecan flour (Carya illinoinensis var. Shoshoni) for high-quality dried fruit leather production
title_full_unstemmed Analysis of walnut pecan flour (Carya illinoinensis var. Shoshoni) for high-quality dried fruit leather production
title_sort Analysis of walnut pecan flour (Carya illinoinensis var. Shoshoni) for high-quality dried fruit leather production
dc.creator.none.fl_str_mv Muchuittia, Gabriela Silvina
Genoveva Camera, Nancy
Larrosa, Virginia Judit
author Muchuittia, Gabriela Silvina
author_facet Muchuittia, Gabriela Silvina
Genoveva Camera, Nancy
Larrosa, Virginia Judit
author_role author
author2 Genoveva Camera, Nancy
Larrosa, Virginia Judit
author2_role author
author
dc.subject.none.fl_str_mv WALNUT PECAN FLOUR
LEATHER
APPLE
CONSUMERS
STORAGE
SENSORY
topic WALNUT PECAN FLOUR
LEATHER
APPLE
CONSUMERS
STORAGE
SENSORY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The objective of this study was the analysis of the physical, chemical, and functional properties of walnut flour pecan (WPF, Carya illinoinensis var. Shoshoni) extracted from oil. The study also involved producing high-quality dried fruit leather using apple juice and walnut flour pecan and evaluating its sensory and qualitative characteristics and their stability during storage. The approximate composition, color, water absorption, total polyphenols, and peroxide index of walnut flour pecan were determined. The WPF presented high polyphenols content (23.0±0.1 mg GAE/g), lipids (33.1%), and proteins (12.7%). The mixture of apple juice, WFP, and honey was dehydrated at 70°C for 4 hours, characterized, and subjected to storage. A sensory study was conducted to obtain information about the product´s potential. The results showed that consumers rated the product as tempting, appetizing, and curious. Consumers characterized the taste of the dried fruit leather as sweet and slightly acidic, indicating a positive association with the product. During the 63 days of storage at 25°C and 75% relative humidity, the pH values ranged from 4.25±0.03 to 4.32±0.03, and the calculated peroxide index was not higher than 0.020 mequiv O2/kg of dried fruit leather. A decrease in moisture content during storage, associated with a progressively increased fracture force, was observed. Total polyphenols content presented a significant loss but was preserved during storage. This product could be a healthy and innovative snack option and is also relevant to mention the added value of walnut flour pecan.
Fil: Muchuittia, Gabriela Silvina. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina
Fil: Genoveva Camera, Nancy. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina
Fil: Larrosa, Virginia Judit. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina
description The objective of this study was the analysis of the physical, chemical, and functional properties of walnut flour pecan (WPF, Carya illinoinensis var. Shoshoni) extracted from oil. The study also involved producing high-quality dried fruit leather using apple juice and walnut flour pecan and evaluating its sensory and qualitative characteristics and their stability during storage. The approximate composition, color, water absorption, total polyphenols, and peroxide index of walnut flour pecan were determined. The WPF presented high polyphenols content (23.0±0.1 mg GAE/g), lipids (33.1%), and proteins (12.7%). The mixture of apple juice, WFP, and honey was dehydrated at 70°C for 4 hours, characterized, and subjected to storage. A sensory study was conducted to obtain information about the product´s potential. The results showed that consumers rated the product as tempting, appetizing, and curious. Consumers characterized the taste of the dried fruit leather as sweet and slightly acidic, indicating a positive association with the product. During the 63 days of storage at 25°C and 75% relative humidity, the pH values ranged from 4.25±0.03 to 4.32±0.03, and the calculated peroxide index was not higher than 0.020 mequiv O2/kg of dried fruit leather. A decrease in moisture content during storage, associated with a progressively increased fracture force, was observed. Total polyphenols content presented a significant loss but was preserved during storage. This product could be a healthy and innovative snack option and is also relevant to mention the added value of walnut flour pecan.
publishDate 2023
dc.date.none.fl_str_mv 2023-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/226009
Muchuittia, Gabriela Silvina; Genoveva Camera, Nancy; Larrosa, Virginia Judit; Analysis of walnut pecan flour (Carya illinoinensis var. Shoshoni) for high-quality dried fruit leather production; Current Science Publishing; Journal of Agricultural, Food Science and Biotechnology; 1; 3; 7-2023; 254-261
2959-3417
CONICET Digital
CONICET
url http://hdl.handle.net/11336/226009
identifier_str_mv Muchuittia, Gabriela Silvina; Genoveva Camera, Nancy; Larrosa, Virginia Judit; Analysis of walnut pecan flour (Carya illinoinensis var. Shoshoni) for high-quality dried fruit leather production; Current Science Publishing; Journal of Agricultural, Food Science and Biotechnology; 1; 3; 7-2023; 254-261
2959-3417
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.currentsci.com/article-detail/98
info:eu-repo/semantics/altIdentifier/doi/10.58985/jafsb.2023.v01i03.30
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Current Science Publishing
publisher.none.fl_str_mv Current Science Publishing
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844614373996232704
score 13.069144

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