Compositional Characteristics, Texture, Shelf-Life and Sensory Quality of Sweet Walnut Pastes

Autores
Santillan, Julio Einar; Molina, Maria Sol; Penci, María Cecilia; Ribotta, Pablo Daniel; Pilatti, Leonor Maria; Martínez, Marcela Lilian
Año de publicación
2026
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Walnut pastes represent a promising functional food product due to the nutritional value of walnuts (Juglans regia L.). However, little is known about the impact of formulation and processing on their stability during storage. This study aimed to assess the effect of formulation and processing variables conditions for walnut paste production and to evaluate the physicochemical, textural, microbiological, and sensory stability of the product over time. A complete factorial design was used to develop pastes with varying walnut content (70%, 80%, and 90%) using both roasted (120°C for 20 min) and unroasted walnuts. Ingredients such as sugar, soy lecithin, salt, ascorbic acid, potassium sorbate, and antioxidants were proportionally adjusted. All formulations were stored at 4°C for 180 days. The oxidative stability index ranged from 25.39 to 16.84 h, with higher stability observed in samples containing synthetic antioxidants. Peroxide values and conjugated diene levels remained lowest in formulations containing butylated hydroxytoluene. Acidity values stayed below 0.50 mg KOH/g oil, indicating negligible lipid hydrolysis. Roasting significantly improved spreadability and smoothness, as confirmed by instrumental and sensory analysis. No microbial growth of Escherichia coli, Salmonella spp., Clostridium perfringens, or Penicillium aurantiogriseum was detected in any sample throughout storage. These findings evidence that appropriate formulation and roasting can enhance both the oxidative stability and sensory quality of walnut pastes, demonstrating their potential as a stable and health spreadable product.
EEA Catamarca
Fil: Santillán, Julio Einar. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Catamarca; Argentina.
Fil: Molina, Maria Sol. Universidad Nacional de Catamarca. Facultad de Ciencias de la Salud. Cátedra de Evaluación Sensorial de los Alimentos; Argentina
Fil: Penci, María Cecilia. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Instituto de Ciencia y Tecnología de los Alimentos; Argentina
Fil: Penci, María Cecilia. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Departamento de Química Industrial y Aplicada; Argentina
Fil: Penci, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos; Argentina
Fil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Departamento de Química Industrial y Aplicada; Argentina
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos; Argentina
Fil: Pilatti, Leonor Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Catamarca; Argentina.
Fil: Martínez, Marcela Lilian. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Instituto de Ciencia y Tecnología de los Alimentos; Argentina
Fil: Martínez, Marcela Lilian. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Departamento de Química Industrial y Aplicada; Argentina
Fil: Martínez, Marcela Lilian. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Martínez, Marcela Lilian. Universidad Nacional de Córdoba. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fuente
Journal of the American Oil Chemists' Society : 1-13 (First published: 30 January 2026)
Materia
Nuez
Pasta
Calidad
Análisis Organoléptico
Estabilidad Oxidativa
Walnuts
Pastes
Quality
Organoleptic Analysis
Juglans regia
Oxidative Stability
Pasta de Nuez
Walnut Paste
Nivel de accesibilidad
acceso restringido
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/25162
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network_name_str INTA Digital (INTA)
spelling Compositional Characteristics, Texture, Shelf-Life and Sensory Quality of Sweet Walnut PastesSantillan, Julio EinarMolina, Maria SolPenci, María CeciliaRibotta, Pablo DanielPilatti, Leonor MariaMartínez, Marcela LilianNuezPastaCalidadAnálisis OrganolépticoEstabilidad OxidativaWalnutsPastesQualityOrganoleptic AnalysisJuglans regiaOxidative StabilityPasta de NuezWalnut PasteWalnut pastes represent a promising functional food product due to the nutritional value of walnuts (Juglans regia L.). However, little is known about the impact of formulation and processing on their stability during storage. This study aimed to assess the effect of formulation and processing variables conditions for walnut paste production and to evaluate the physicochemical, textural, microbiological, and sensory stability of the product over time. A complete factorial design was used to develop pastes with varying walnut content (70%, 80%, and 90%) using both roasted (120°C for 20 min) and unroasted walnuts. Ingredients such as sugar, soy lecithin, salt, ascorbic acid, potassium sorbate, and antioxidants were proportionally adjusted. All formulations were stored at 4°C for 180 days. The oxidative stability index ranged from 25.39 to 16.84 h, with higher stability observed in samples containing synthetic antioxidants. Peroxide values and conjugated diene levels remained lowest in formulations containing butylated hydroxytoluene. Acidity values stayed below 0.50 mg KOH/g oil, indicating negligible lipid hydrolysis. Roasting significantly improved spreadability and smoothness, as confirmed by instrumental and sensory analysis. No microbial growth of Escherichia coli, Salmonella spp., Clostridium perfringens, or Penicillium aurantiogriseum was detected in any sample throughout storage. These findings evidence that appropriate formulation and roasting can enhance both the oxidative stability and sensory quality of walnut pastes, demonstrating their potential as a stable and health spreadable product.EEA CatamarcaFil: Santillán, Julio Einar. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Catamarca; Argentina.Fil: Molina, Maria Sol. Universidad Nacional de Catamarca. Facultad de Ciencias de la Salud. Cátedra de Evaluación Sensorial de los Alimentos; ArgentinaFil: Penci, María Cecilia. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Instituto de Ciencia y Tecnología de los Alimentos; ArgentinaFil: Penci, María Cecilia. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Departamento de Química Industrial y Aplicada; ArgentinaFil: Penci, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos; ArgentinaFil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Departamento de Química Industrial y Aplicada; ArgentinaFil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos; ArgentinaFil: Pilatti, Leonor Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Catamarca; Argentina.Fil: Martínez, Marcela Lilian. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Instituto de Ciencia y Tecnología de los Alimentos; ArgentinaFil: Martínez, Marcela Lilian. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Departamento de Química Industrial y Aplicada; ArgentinaFil: Martínez, Marcela Lilian. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Martínez, Marcela Lilian. Universidad Nacional de Córdoba. Instituto Multidisciplinario de Biología Vegetal; ArgentinaWiley2026-02-11T12:09:50Z2026-02-11T12:09:50Z2026-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/25162https://aocs.onlinelibrary.wiley.com/doi/10.1002/aocs.700460003-021X1558-9331https://doi.org/10.1002/aocs.70046Journal of the American Oil Chemists' Society : 1-13 (First published: 30 January 2026)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2026-05-07T11:53:02Zoai:localhost:20.500.12123/25162instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2026-05-07 11:53:04.002INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Compositional Characteristics, Texture, Shelf-Life and Sensory Quality of Sweet Walnut Pastes
title Compositional Characteristics, Texture, Shelf-Life and Sensory Quality of Sweet Walnut Pastes
spellingShingle Compositional Characteristics, Texture, Shelf-Life and Sensory Quality of Sweet Walnut Pastes
Santillan, Julio Einar
Nuez
Pasta
Calidad
Análisis Organoléptico
Estabilidad Oxidativa
Walnuts
Pastes
Quality
Organoleptic Analysis
Juglans regia
Oxidative Stability
Pasta de Nuez
Walnut Paste
title_short Compositional Characteristics, Texture, Shelf-Life and Sensory Quality of Sweet Walnut Pastes
title_full Compositional Characteristics, Texture, Shelf-Life and Sensory Quality of Sweet Walnut Pastes
title_fullStr Compositional Characteristics, Texture, Shelf-Life and Sensory Quality of Sweet Walnut Pastes
title_full_unstemmed Compositional Characteristics, Texture, Shelf-Life and Sensory Quality of Sweet Walnut Pastes
title_sort Compositional Characteristics, Texture, Shelf-Life and Sensory Quality of Sweet Walnut Pastes
dc.creator.none.fl_str_mv Santillan, Julio Einar
Molina, Maria Sol
Penci, María Cecilia
Ribotta, Pablo Daniel
Pilatti, Leonor Maria
Martínez, Marcela Lilian
author Santillan, Julio Einar
author_facet Santillan, Julio Einar
Molina, Maria Sol
Penci, María Cecilia
Ribotta, Pablo Daniel
Pilatti, Leonor Maria
Martínez, Marcela Lilian
author_role author
author2 Molina, Maria Sol
Penci, María Cecilia
Ribotta, Pablo Daniel
Pilatti, Leonor Maria
Martínez, Marcela Lilian
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Nuez
Pasta
Calidad
Análisis Organoléptico
Estabilidad Oxidativa
Walnuts
Pastes
Quality
Organoleptic Analysis
Juglans regia
Oxidative Stability
Pasta de Nuez
Walnut Paste
topic Nuez
Pasta
Calidad
Análisis Organoléptico
Estabilidad Oxidativa
Walnuts
Pastes
Quality
Organoleptic Analysis
Juglans regia
Oxidative Stability
Pasta de Nuez
Walnut Paste
dc.description.none.fl_txt_mv Walnut pastes represent a promising functional food product due to the nutritional value of walnuts (Juglans regia L.). However, little is known about the impact of formulation and processing on their stability during storage. This study aimed to assess the effect of formulation and processing variables conditions for walnut paste production and to evaluate the physicochemical, textural, microbiological, and sensory stability of the product over time. A complete factorial design was used to develop pastes with varying walnut content (70%, 80%, and 90%) using both roasted (120°C for 20 min) and unroasted walnuts. Ingredients such as sugar, soy lecithin, salt, ascorbic acid, potassium sorbate, and antioxidants were proportionally adjusted. All formulations were stored at 4°C for 180 days. The oxidative stability index ranged from 25.39 to 16.84 h, with higher stability observed in samples containing synthetic antioxidants. Peroxide values and conjugated diene levels remained lowest in formulations containing butylated hydroxytoluene. Acidity values stayed below 0.50 mg KOH/g oil, indicating negligible lipid hydrolysis. Roasting significantly improved spreadability and smoothness, as confirmed by instrumental and sensory analysis. No microbial growth of Escherichia coli, Salmonella spp., Clostridium perfringens, or Penicillium aurantiogriseum was detected in any sample throughout storage. These findings evidence that appropriate formulation and roasting can enhance both the oxidative stability and sensory quality of walnut pastes, demonstrating their potential as a stable and health spreadable product.
EEA Catamarca
Fil: Santillán, Julio Einar. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Catamarca; Argentina.
Fil: Molina, Maria Sol. Universidad Nacional de Catamarca. Facultad de Ciencias de la Salud. Cátedra de Evaluación Sensorial de los Alimentos; Argentina
Fil: Penci, María Cecilia. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Instituto de Ciencia y Tecnología de los Alimentos; Argentina
Fil: Penci, María Cecilia. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Departamento de Química Industrial y Aplicada; Argentina
Fil: Penci, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos; Argentina
Fil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Departamento de Química Industrial y Aplicada; Argentina
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos; Argentina
Fil: Pilatti, Leonor Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Catamarca; Argentina.
Fil: Martínez, Marcela Lilian. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Instituto de Ciencia y Tecnología de los Alimentos; Argentina
Fil: Martínez, Marcela Lilian. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Departamento de Química Industrial y Aplicada; Argentina
Fil: Martínez, Marcela Lilian. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Martínez, Marcela Lilian. Universidad Nacional de Córdoba. Instituto Multidisciplinario de Biología Vegetal; Argentina
description Walnut pastes represent a promising functional food product due to the nutritional value of walnuts (Juglans regia L.). However, little is known about the impact of formulation and processing on their stability during storage. This study aimed to assess the effect of formulation and processing variables conditions for walnut paste production and to evaluate the physicochemical, textural, microbiological, and sensory stability of the product over time. A complete factorial design was used to develop pastes with varying walnut content (70%, 80%, and 90%) using both roasted (120°C for 20 min) and unroasted walnuts. Ingredients such as sugar, soy lecithin, salt, ascorbic acid, potassium sorbate, and antioxidants were proportionally adjusted. All formulations were stored at 4°C for 180 days. The oxidative stability index ranged from 25.39 to 16.84 h, with higher stability observed in samples containing synthetic antioxidants. Peroxide values and conjugated diene levels remained lowest in formulations containing butylated hydroxytoluene. Acidity values stayed below 0.50 mg KOH/g oil, indicating negligible lipid hydrolysis. Roasting significantly improved spreadability and smoothness, as confirmed by instrumental and sensory analysis. No microbial growth of Escherichia coli, Salmonella spp., Clostridium perfringens, or Penicillium aurantiogriseum was detected in any sample throughout storage. These findings evidence that appropriate formulation and roasting can enhance both the oxidative stability and sensory quality of walnut pastes, demonstrating their potential as a stable and health spreadable product.
publishDate 2026
dc.date.none.fl_str_mv 2026-02-11T12:09:50Z
2026-02-11T12:09:50Z
2026-01
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/20.500.12123/25162
https://aocs.onlinelibrary.wiley.com/doi/10.1002/aocs.70046
0003-021X
1558-9331
https://doi.org/10.1002/aocs.70046
url http://hdl.handle.net/20.500.12123/25162
https://aocs.onlinelibrary.wiley.com/doi/10.1002/aocs.70046
https://doi.org/10.1002/aocs.70046
identifier_str_mv 0003-021X
1558-9331
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
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Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv restrictedAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv Journal of the American Oil Chemists' Society : 1-13 (First published: 30 January 2026)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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