Abstract
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.
Highlights
Tree nuts are dry fruits with one seed in which the outer wall becomes hard upon maturing
There is a wide variation in the quality of nut spreads as many types of ingredients can be used for the production of spread
This step is critical in the production of nut spread because the particle size and particle distribution are important parameters that influence the overall quality of final product [45]
Summary
Tree nuts are dry fruits with one seed in which the outer wall becomes hard upon maturing. The most popular tree nuts in the world are almond, Brazil nut, cashew, hazelnut, macadamia, pecan, pine nut, pistachio and walnut. The production of remaining tree nuts (pecan, macadamia, and pine nut) was around 1.85 MT in the same year [1]. With today’s busy lifestyles, tree nuts are nutritious, tasty, convenient, and easy snack that contribute to a healthy lifestyle They are typically consumed as whole nuts (either raw or roasted or salted) or used as ingredients in a variety of processed foods, especially in spreads, bakery, and confectionary products, among others. Children and elderly people cannot open the nuts (such as pistachio) and consume them Another problem after processing and before consumption of nuts is their storage and handling which influence the quality of the product. The effect of processing conditions (roasting and milling) on the rheological behavior, sensory acceptance and oxidative stability of nut spread were presented in this review
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