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The role of two types of continuous phases based on cellulose during textural, color, and sensory characterization of novel food spread with pumpkin seed flour
Author(s) -
Nikolić Ivana,
Dokić Ljubica,
Rakić Dušan,
Tomović Vladimir,
Maravić Nikola,
Vidosavljević Strahinja,
Šereš Zita,
ŠoronjaSimović Dragana
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13684
Subject(s) - raw material , food science , lightness , pumpkin seed , mathematics , sensory system , texture (cosmology) , cellulose , chemistry , biology , computer science , artificial intelligence , organic chemistry , neuroscience , image (mathematics)
Hull‐less pumpkin seed flour is a by‐product of cold oil extraction from pumpkin seed. Utilization of this by‐product in the production of a new kind of spreadable food product was observed in this work from the aspect of textural, color, and sensory characteristics of spreads. The spreads also contained two types of cellulose‐based continuous phases, beside the pumpkin seed flour. Obtained results pointed that all analyzed properties of spreads had mostly been influenced by amount of continuous phase. Increase in this factor had reduced hardness of spreads and provided their low stickiness, had increased lightness of spread color, and provided desired sensory properties. Spreads with MCG continuous phase were more acceptable than spreads with WFG continuous phase based on sensory analysis. Optimal characteristics of spread were achieved with 20% of pumpkin seed flour, 80% of MCG continuous phase, and its gel concentration of 7%. Practical applications Modern concept of sustainable development and environmental protection mean maximum utilization of resources, practically without waste. It includes utilization of by‐products of industry and the possibility of their application in other kinds of production. Our previous research had opened up a good possibility for the production of this new kind of spread based on pumpkin seed flour from a rheological aspect. The results of this work confirmed that claim by observing the texture, color, and sensory properties of the spreads. Production of nutritionally valuable functional food spread based on an unusual specific low‐cost raw material and with desired texture and sensory properties supports the idea of food waste recovery and of the reuse of by‐product from vegetable oil industry.