Valorization of Capia Pepperseed Flour-II: Sensory Properties and Storage Stability of the New Spreadable Pastes
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The aim of this study was to characterize spreadable products based on the utilization of capia pepperseed flour. Chocolate type including liquid chocolate, and molasses type including grape molasses were evaluated. The volatile aromatics compositions, sensory descriptions, consumer preferences and storage stabilities were studied. 24 volatile compounds in chocolate type and 17 volatile compounds in molasses type were quantified. 1,2,3-propanetriol, ethyl acetate and acetic acid in chocolate type, and acetic acid and methyl acetate in molasses type were dominant in concentrations. Volatiles with aroma descriptions of fruity, ethereal, nutty, buttery, cocoa, almond, green, fatty, caramel, vegetable and similar were quantified. The panel sensorially defined both products with 17 definition terms. Significant differences for brownness, nutty, raw vegetable, bitterness, chocolate/caramel, consistency, spreadability, and refreshment were determined, and thought to be caused from the main ingredients used. Consumer hedonic scores were generally higher for chocolate type, but both need improvements. Oil separation and water activity have not changed during the storage, while some color differences and microstructural changes occurred. Furthermore, free fatty acidity and peroxide value was not increased significantly and lower than 1.8% and 2.5 meqO2/kg, respectively. Overall, these new pastes could found some market value.
KeywordsPepperseed flour Paste Volatile Sensory Consumer Stability
This study was funded by FYL-2016-896 project of the Çanakkale Onsekiz Mart University. The authors thank for the support.
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Conflict of interest
The authors declare that they have no conflict of interest.
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