Chilean hazelnut butter, a new alternative for consumers

Area of Science:

• Food Science
• Nutritional Science
• Food Technology

Background:

• Chilean hazelnut paste is a potential base for novel food products.
• Margarine addition can alter the nutritional and sensory profile of food spreads.
• Evaluating the stability and acceptability of new food formulations is crucial.

Purpose of the Study:

• To develop and evaluate Chilean hazelnut butter formulations with varying margarine content.
• To assess the impact of margarine on the nutritional composition and physicochemical properties.
• To determine the microbiological and sensory quality of the hazelnut butter during storage.

Main Methods:

• Four Chilean hazelnut butter formulations were created with 5%, 10%, 15%, and 20% margarine.
• Nutritional analysis included protein, crude fiber, moisture, crude fat, and calorie content.
• Bacteriological and chemical analyses were conducted after 90 days of storage at 5°C and 15°C.
• Sensory evaluations assessed flavor, color, taste, quality, and overall acceptability.

Main Results:

• Increasing margarine content (up to 20%) decreased protein and crude fiber but increased moisture, crude fat, and calories.
• No objectionable bacteriological or chemical changes were observed after 90 days of storage at either temperature.
• Sensory analyses indicated improvements in flavor, color, and taste with added margarine.

Conclusions:

• Chilean hazelnut butter formulations with up to 20% margarine are microbiologically and chemically stable for 90 days.
• Margarine addition positively influences sensory attributes like flavor, color, and taste.
• Chilean hazelnut butter offers a promising and acceptable new food product for human consumption.