44F-24 |
Functional and sensory properties of hazelnuts in nutritional bars |
S. E. WICKLAND, Dept. of Food Science & Human Nutrition, Colorado State Univ., 200 W. Lake St., Gifford Bldg., Rm. 205, Fort Collins, CO 80523 and M. B. Stone, Dept of Food Science & Human Nutrition, Colorado State Univ. Hazelnuts have potential for increased acceptance and usage with food manufacturers around the world. Better awareness of the beneficial and functional qualities of this versatile tree nut can enhance existing food products and create new sensory impressions. Nutritional bars are a convenient form of nourishment and a product in which hazelnuts could be a valuable component for improving characteristics of the bar. The aim of this study was to use and evaluate hazelnuts in the development of a nutritional bar formula. Hazelnut meal was incorporated into a nutritional bar formula as an essential component to its functional and sensory properties. Hazelnut meal was used as a binding agent and flour replacer. Two treatments (natural or roasted hazelnuts) were evaluated in nutritional bars for color, moisture content, nutrient facts, texture analysis by a TA.XT2i texture analyzer, and water activity. Consumer panelists (n=240) assessed sensory properties for appearance, aroma, texture, flavor, and overall acceptability on hedonic scales. Preference was also determined. No significant differences (p>0.05) existed between natural or roasted hazelnut treatments for physical properties of nutritional bars. Mean moisture content of the bars was 12.6%, water activity was 0.56, and HunterLab mean L-value was 49.7. Texture analysis revealed a maximum force value of 4100.7g and compression curves indicated bars were pliable and crispy, but not brittle. Sensory mean values for overall acceptability were 4.98 for nutritional bars containing natural hazelnuts and 4.89 for nutritional bars containing roasted hazelnuts (p>0.05) where 7.00=“like extremely.” No preference existed for natural or roasted hazelnuts in nutritional bars. Currently, hazelnuts are an underutilized commodity that can increase the value of food products. Nutritional bars containing hazelnut meal have potential for use in the food industry and retail sectors.
Session 44F, Product Development
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