Improving the quality and shelf life of turkish almond paste


Çapanoğlu Güven E. , Boyacioglu D.

JOURNAL OF FOOD QUALITY, cilt.31, ss.429-445, 2008 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 31 Konu: 4
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1111/j.1745-4557.2008.00210.x
  • Dergi Adı: JOURNAL OF FOOD QUALITY
  • Sayfa Sayıları: ss.429-445

Özet

Almond paste is an economically valuable product produced from almonds, sugar and a small amount of water. Oxidative rancidity and oil separation are the major problems that are encountered in the paste products affecting the shelf life. Another problem appears to be drying on the surface of the product resulting in poor consumer acceptability. In this study, the formulation of product was altered by adding a commercial stabilizer, antioxidant mixture and maltose syrup to prevent undesirable quality changes during storage at 4C and 30C. Peroxide value, free fatty acid and Rancimat analysis showed that the addition of antioxidant mixture prevented oxidation effectively and improved sensory scores significantly (P <= 0.05). Although stabilizer addition had a detrimental effect on the textural properties, samples that have maltose had high sensory scores. The results showed that incorporation of maltose syrup and antioxidant may improve the texture and shelf life of almond paste.