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Effects of oil content on the sensory, textural, and physical properties of pecan butter ( Carya illinoinensis)
Author(s) -
Wagener Emily A.,
Kerr William L.
Publication year - 2018
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/jtxs.12304
Subject(s) - spreadability , food science , flavor , rheology , shear thinning , mathematics , chemistry , materials science , composite material
It has been difficult to produce acceptable pecan butters as the high oil content results in a product that flows and separates too easily. The objective of this work was to create pecan butters with varying oil levels (50–70%) and determine which would give the most acceptable product. Consumers rated pecan butters with 55–60% oil the most acceptable, whether roasted or not. Acceptability varied most in terms of texture and spreadability, but not flavor. Under large deformation firmness varied from 51.8 g (70% oil) to 4,880 g (50%) oil, while “spreadability” ranged from 19.2 to 7748 (g/s). Samples with 70% oil had the lowest viscosity and were Newtonian. Pecan butters with 50–55% oil had high viscosity and were shear thinning. Yield stress decreased with oil content, ranging from 0.014 to 500 Pa. The storage modulus ( G ′) increased from ∼7 Pa for samples with 70% oil up to 260,000 Pa for those with 50% oil. In conjunction, tan δ decreased from 1 to 0.07, showing the products take on much more solid‐like behavior as oil is removed. In conclusion, the rheological properties of pecan butter were quite sensitive to the amount of oil in the product. Differences in acceptability were primarily due to “texture” and “spreadability,” suggesting there is a limited range of firmness and spreadability that consumers will deem acceptable. Practical applications There has been considerable demand for butters and spreads made from a variety of culinary nuts. Pecans generally have too much oil (∼70%) to make a product with proper consistency and stability. In this study, some of the oil was removed to overcome this problem. It was found that pecan butter with 55–60% oil was most acceptable to consumers and with the level of firmness, yield stress, and spreadability most similar to commercial nut butters. The oil was relatively simple to remove from unroasted nuts, thus manufacturers could easily produce more acceptable pecan butter for the market.