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This study developed a sustainable hazelnut/carob spread using grape residues. The innovative spread offers improved lubricity and nutritional benefits, though oxidation and sensory attributes require further optimization.

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Area of Science:

  • Food Science
  • Sustainable Food Systems
  • Nutritional Biochemistry

Background:

  • Commercial sweet spreads often lack nutritional value and sustainability.
  • There's a growing demand for food products with enhanced nutritional and environmental profiles.
  • Valorizing food processing by-products is key to sustainable food development.

Purpose of the Study:

  • To develop an innovative hazelnut/carob-based spread utilizing grape processing residues (grape skin flour, grapeseed oil) and carob pulp as a cocoa substitute.
  • To evaluate the sustainability and nutritional profile of the novel spread.
  • To compare its physicochemical, oxidative, thermal, tribological, and sensory properties with commercial spreads.

Main Methods:

  • Rheological analysis (rotational/oscillatory) to assess flow behavior.
  • Oxidative stability and thermal properties evaluation.
  • Tribology to simulate oral consumption and measure lubricity.
  • Quantitative descriptive analysis for sensory profiling.

Main Results:

  • The innovative spread exhibited pseudoplastic behavior, with elasticity dominating viscosity.
  • It demonstrated superior lubricity, lower viscosity, and a reduced friction factor compared to commercial products.
  • While grapeseed oil improved the nutritional profile, unsaturated fatty acids increased oxidation. Carob and grape skin powders enhanced phenolic content and antioxidant capacity.

Conclusions:

  • The hazelnut/carob spread shows potential for high sustainability and improved nutrition.
  • Its unique sensory profile (fluid consistency, bitter/sour taste, greater stickiness) is linked to higher fiber and lack of solid fat.
  • Further research is needed to mitigate oxidation and optimize sensory characteristics for wider consumer acceptance.