Sunflower Butter: Nutritional Evaluation and Consumer Acceptance

Storage stability of value added products from sunflower kernels

Shelf life of two products namely chikki and oilseed butter were evaluated. Sunflower was substituted for groundnut at three levels (0, 50 and 100 %). Products were stored up to 2 months in ambient conditions (25-30 °C; RH 40-60 %). Chikki was packed in Low density polyethylene (LDPE) and laminated pouches and oil seed butter was stored in glass and plastic jars. Products were evaluated for sensory characteristics, absence of rancidity; per cent free fatty acid and peroxide value. Stored chikki was evaluated for microbial load. Products were acceptable for sensory attributes even at the end of storage period. Product chikki stored in laminated pouches had higher per cent free fatty acid and peroxide value compared to that stored in Low density polyethylene (LDPE) pouches. Oilseed butter stored in glass jar had higher per cent free fatty acid when compared to that stored in plastic jar. Stored chikki had higher microbial load in the Low density polyethylene (LDPE) when compared to that stored in laminated pouches. Products made with groundnut alone (control) were preferred over those made in combination with sunflower and groundnut (1:1) or sunflower alone. However all products were highly acceptable at the end of storage period.

Development of a hull-less pumpkin (Cucurbita pepo L.) seed oil press-cake spread

A stable, oil-based spread rich in the omega-3 (ω-3) and omega-6 (ω-6) fatty acids was developed using a hull-less pumpkin seed (Cucurbita pepo L.) oil press-cake, a by-product of the pumpkin oil pressing process, along with cold-pressed hemp oil. Response surface methodology (RSM) was applied to investigate the effects of two factors, as the formulation's compositional variables: a commercial stabilizer (X(1) ) and cold-pressed hemp oil (X(2) ) added to the pumpkin seed oil press-cake in the spread formulations. A central composite, 2-factorial experimental design on 5 levels was used to optimize the spreads where model responses were ω-3 fatty acids content, spreadability (hardness), oil separation, and sensory evaluation. The selected responses were significantly affected by both variables (P < 0.05). The spreads resembled commercial peanut butter, both in appearance, texture and spreadability; were a source of ω-3 fatty acids and with no visual oil separation after 1 mo of storage. An optimum spread was produced using 1.25% (w/w) of stabilizer and 80% of hemp oil (w/w, of the total added oil) which had 0.97 g of ω-3 fatty acids per serving size; penetration depth of 68.4 mm; oil separation of 9.2% after 3 mo of storage; and a sensory score of 17.5.

PRACTICAL APPLICATION

A use of by-products generated from different food processing technologies, where the edible waste is successfully incorporated as a value-added ingredient, has become a very important area of research to support global sustainability efforts. This study contributes to the knowledge of a product design process for oil-based spread development, where oil press-cake, a by-product of the oil pressing process of the naked pumpkin seeds, was used and where results have demonstrated that a new product can be successfully developed and potentially manufactured as a functional food.

Chilean hazelnut butter, a new alternative for consumers

Four formulations of Chilean hazelnut butter were prepared containing Chilean hazelnut paste and 5%, 10%, 15% and 20% margarine. As the level of margarine was increased to 20%, the protein and crude fiber content decreased markedly, while those of moisture, crude fat and calories increased. After 90 days of storage, neither the samples stored at 5 degrees C nor those stored at 15 degrees C showed any objectionable effects both from the bacteriological and chemical point of view. Sensory analyses, including quality and acceptability studies, were performed on the various blends. Flavor, color and taste were improved by the addition of margarine to the butter formulas. It is concluded, therefore, that Chilean hazelnut butter represents a new and interesting alternative for human nourishment.