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Sensory optimization of gluten‐free hazelnut omelette and sugar‐modified chestnut pudding: A free choice profiling approach for enhanced traditional recipe formulations

2024Journal article Restricted access
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dc.contributor.authorOrtiz‐Solà, Jordi
dc.contributor.authorAlmeida, Daiana
dc.contributor.authorLópez‐Mas, L.
dc.contributor.authorKallas, Zein
dc.contributor.authorAbadias, Maribel
dc.contributor.authorBarros, Lillian
dc.contributor.authorMartín‐Gómez, Helena
dc.contributor.authorAguiló‐Aguayo, Ingrid
dc.date.accessioned2024-10-21T13:51:22Z
dc.date.available2024-10-21T13:51:22Z
dc.date.issued2024
dc.description.abstractThe Mediterranean region is distinguished by its gastronomic diversity and a wide variety of indigenous nut crops. In line with changing global food consumers’ preferences, a noteworthy aspect is the increasing demand to the use of local varieties in recipe formulation. The aim of the present studywas to incorporate the Terra Fria chestnut (Portugal) and Negreta hazelnut from Reus (Spain) in traditional Mediterranean recipes. The sensory, technofunctional, nutritional, and shelf-life characterizationwere investigated in hazelnut omelette (gluten and gluten-free) and chestnut pudding (sugar and sugar-free) formulations. Results conducted by trained assessors using the free choice profiling (FCP) showed that hazelnut omelette samples were described as “creamy,” “smooth,” and “handmade.” In addition, the texture obtained with the hazelnut omelette gluten-free version showed the softest textural profile analysis attributes, with lower values for hardness (2.43 ± 0.36 N), adhesiveness (−0.38 ± 0.00 g s) and gumminess (2.12 ± 0.14). Furthermore, the shelf-life studies revealed a more golden color (>14.43 of a* CIELAB coordinate) and a lower moisture content (25.36%–43.59%) in the hazelnut flour formulation, in addition to the enrichment in terms of protein (8.36 g/100 g), fiber, and healthy fats. In the case of chestnut pudding, it was observed that the study parameters did not differ significantly from its sweetened analogue with positive attributes in FCP (“toasted,” “fluffy,” and “sweet”), positioning it as a viable alternative to sugar in this application. Therefore, both hazelnut flour in hazelnut omelette and oligofructose in chestnut pudding proved to be promising ingredients in the formulation of gluten-free and sugar-free developed products, offering attractive organoleptic and textural characteristics.pt_PT
dc.description.sponsorshipThis research was funded by the LOCALNUTLEG project. LOCALNUTLEG project (Developing innovative plantbased added-value food products through the promotion of LOCAL Mediterranean NUT and LEGUME crops) is financed by PRIMA (Partnership for Research and Innovation in the Mediterranean Area) funded by the European Programme H2020 (Grant Agreement no 2023). The PRIMA Programme is an Art. 185 initiative supported and funded under Horizon 2020, the European Union’s Framework Programme for Research and Innovation. The authors also extend their thanks to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2020) and through the institutional scientific employment programcontract for Lillian Barros contracts. I. Aguiló-Aguayo thanks the National Programme for the Promotion of Talent and its Employability of the ‘Ministerio de Economía, Industria y Competitividad’ of the Spanish Government and the European Social Fund for her Postdoctoral Senior Grant ‘Ramon y Cajal’ (RYC-2016-19949). This work was also supported by the ‘Generalitat de Catalunya’ (CERCA Programme and grant 2021 SGR01477). All authors have consented and agree with the acknowledgements.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationOrtiz‐Solà, J.; Almeida, D.; López‐Mas, L.; Kallas, Z.; Abadias, M.; Barros, L.; Martín‐Gómez, H.; Aguiló‐Aguayo, I. (2024). Sensory optimization of gluten‐free hazelnut omelette and sugar‐modified chestnut pudding: A free choice profiling approach for enhanced traditional recipe formulations. Journal of Food Science. ISSN 0022-1147. 89:9, p. 5302-5318pt_PT
dc.identifier.doi10.1111/1750-3841.17244pt_PT
dc.identifier.eissn1750-3841
dc.identifier.issn0022-1147
dc.identifier.urihttp://hdl.handle.net/10198/30472
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWileypt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectConsumer trendpt_PT
dc.subjectGluten-freept_PT
dc.subjectHazelnut flourpt_PT
dc.subjectMediterranean varietypt_PT
dc.subjectTraditional recipept_PT
dc.titleSensory optimization of gluten‐free hazelnut omelette and sugar‐modified chestnut pudding: A free choice profiling approach for enhanced traditional recipe formulationspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.endPage5318pt_PT
oaire.citation.issue9pt_PT
oaire.citation.startPage5302pt_PT
oaire.citation.titleJournal of Food Sciencept_PT
oaire.citation.volume89pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameAlmeida
person.familyNameBarros
person.givenNameDaiana
person.givenNameLillian
person.identifier469085
person.identifier.ciencia-id981B-A49F-B535
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-6511-3626
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
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