Iranian Pistachio Research Institute, Rafsanjan, Kerman 77175-435, Iran.
Int J Mol Sci. 2013 Feb 20;14(2):4223-41. doi: 10.3390/ijms14024223.
Tree nuts are rich in macro and micronutrients, phytochemicals, tocopherols and phenolic compounds. The development of nut spreads would potentially increase the food uses of nuts and introduce consumers with a healthier, non-animal breakfast snack food. Nut spreads are spreadable products made from nuts that are ground into paste. Roasting and milling (particle size reduction) are two important stages for the production of nut spreads that affected the textural, rheological characteristic and overall quality of the nut spread. Textural, color, and flavor properties of nut spreads play a major role in consumer appeal, buying decisions and eventual consumption. Stability of nut spreads is influenced by its particle size. Proper combination of ingredients (nut paste, sweetener, vegetable oil and protein sources) is also required to ensure a stable nut spread product is produced. Most of the nut spreads behaved like a non-Newtonian pseudo-plastic fluid under yield stress which help the producers how to start pumping and stirring of the nut spreads. Similar to other high oil content products, nut spreads are susceptible to autoxidation. Their oxidation can be controlled by application of antioxidants, using processing techniques that minimize tocopherol and other natural antioxidant losses.
坚果富含宏量和微量营养素、植物化学物质、生育酚和酚类化合物。坚果酱的开发有可能增加坚果的食用用途，并为消费者提供更健康的非动物早餐小吃。坚果酱是由坚果磨成糊状制成的可涂抹产品。烘烤和研磨（粒径减小）是坚果酱生产的两个重要阶段，这两个阶段会影响坚果酱的质地、流变特性和整体质量。坚果酱的质地、颜色和风味特性对消费者的吸引力、购买决策和最终消费起着重要作用。坚果酱的稳定性受其粒径的影响。为了确保生产出稳定的坚果酱产品，还需要适当组合成分（坚果糊、甜味剂、植物油和蛋白质来源）。大多数坚果酱在屈服应力下表现为非牛顿假塑性流体，这有助于生产者了解如何开始泵送和搅拌坚果酱。与其他高油含量产品类似，坚果酱容易发生自动氧化。抗氧化剂的应用和最小化生育酚和其他天然抗氧化剂损失的加工技术可以控制其氧化。
