Factors Affecting Production, Sensory Properties and Oxidative Stability of Nut Butters and Nut Spreads-A Review

摘要: Nut butters and nut spreads are spreadable products made from nuts that ground into paste. Roasting grinding of affected on the overall quality these products. A proper combination ingredients is required to ensure a stable produced. susceptible autoxidation due their high unsaturated fatty acid content. Apart taste or flavor, lipid oxidation negatively affects odor, color, nutritional value during storage. Free acids as well peroxide anisidine values increase storage The evaluation oxidative status occasionally combined with sensory for which formation secondary (including pentanal, hexanal, octanal) result in loss nutty flavor development paint-like flavor. predominant most oils oleic acid, followed by linoleic palmitic small amounts other acids. rate increases degree unsaturation decreases presence soluble antioxidants such tocopherols.