44F-25 |
Development and evaluation of hazelnut scones |
D. W. SCOVILLE and M. B. Stone. Dept. of Food Science & Human Nutrition, Colorado State Univ., 200 W. Lake St., Gifford Bldg., Rm. 205, Fort Collins, CO 80523 Hazelnuts have value-added sensory and nutritional properties, which make them an ideal ingredient for use in bakery foods and other food products. Hazelnuts are beginning to be recognized as a functional food due to compounds that act to promote health. Roasting hazelnuts promotes flavor changes that ultimately increase overall palatability of the product. The goal of this research was to develop and evaluate scones utilizing hazelnut products (diced roasted hazelnuts and natural hazelnut meal). Preliminary evaluations were used to determine the appropriate nut level and formulation to be used. Scones containing almonds, hazelnuts, or walnuts were evaluated for pH, color, percent moisture, water activity, nutritional analysis, texture analysis using a TA.TX2 Texture Analyzer, and consumer sensory attributes. The type of nuts (almonds, hazelnuts, and walnuts) used in the scone products caused differences to occur in pH, color values, percent moisture, and water activity (p<0.05). Variations in nutrient content were due to the type of nuts used. No textural differences were determined when comparing the three scone types (p>0.05). Sensory attributes of scones were evaluated on by consumer panelists on hedonic scales. Differences were found in flavor and overall acceptability due to nut type used (p<0.05); however, no differences were found in ranking preference (p>0.05). Hazelnut scones were evaluated on “just-right” scales for amount of nuts, texture, overall flavor, and scone toppings of choice. It was concluded that incorporation of hazelnuts into scones could produce scones with similar properties to those containing almonds or walnuts. In addition, hazelnut meal could be used to partially replace flour in scone formulas.
Session 44F, Product Development
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