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Walnut Paste: A Healthy Alternative for Nutella Consumers

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dc.contributor.author COVALIOV, Eugenia
dc.contributor.author SIMINIUC, Rodica
dc.contributor.author POPOVICI, Violina
dc.date.accessioned 2024-06-06T06:20:23Z
dc.date.available 2024-06-06T06:20:23Z
dc.date.issued 2022
dc.identifier.citation COVALIOV, Eugenia, SIMINIUC, Rodica, POPOVICI, Violina. Walnut Paste: A Healthy Alternative for Nutella Consumers. In: The Eurasia Proceedings of Health, Environment and Life Sciences (EPHELS): International Conference on Veterinary, Agriculture and Life Sciences, ICVALS 2022, 2022. vol. 8, pp. 28-35. ISSN 2791-8033. en_US
dc.identifier.issn 2791-8033
dc.identifier.uri https://doi.org/10.55549/ephels.49
dc.identifier.uri http://repository.utm.md/handle/5014/27314
dc.description Acces full text - https://doi.org/10.55549/ephels.49 en_US
dc.description.abstract Nutella is the best-selling chocolate and hazelnut spread in the world. It is known that the main ingredients of Nutella are sugar (55%) palm oil (23%), hazelnuts (14%), cocoa solids and skimmed milk (8%). Currently, worldwide, there is a tendency to make healthier food choices, and the sugar and palm oil from Nutella’s formulation are ingredients blamed for causing certain health disorders (obesity, cardiovascular diseases and diabetes). In this order, the purpose of the research was to develop the technology for obtaining walnut paste, since walnuts have proven prophylactic properties, with a low sugar content and without palm oil. The quality of the elaborated walnut paste was determined and monitored during the shelf life in terms of oxidative stability (Acidity index (FFA) and Peroxide value (PV)), total phenols content, antioxidant activity and rheology. The obtained results demonstrated that during 4 months of storage the acidity index of the walnut paste did not register significant changes, reaching maximum values of 0.17±0,01 (Oleic g/100 g), while the peroxide values evolved up to 2.22±0,03 meq/kg oil. The slow evolution of the oxidative parameters can be due to the phenolic compounds in walnut paste that recorded a value of 47.2±0,36 mg GAE/g with an antioxidant activity (DPPH free radical scavenging) of 70±1,02 %. Concerning sensory characteristics, the walnut paste samples were positively appreciated in comparison with Nutella and no significant quality difference was observed after storage for 4 months. en_US
dc.language.iso en en_US
dc.publisher ISRES Publishing en_US
dc.relation.ispartofseries International Conference on Veterinary, Agriculture and Life Sciences, ICVALS 2022;The Eurasia Proceedings of Health, Environment and Life Sciences (EPHELS), 2022. vol. 8
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject walnut paste en_US
dc.subject oxidative stability en_US
dc.subject phenolic compounds en_US
dc.subject antioxidants en_US
dc.title Walnut Paste: A Healthy Alternative for Nutella Consumers en_US
dc.type Article en_US


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