Addition Of Walnuts Research Articles

Study on the acceptability of the food bar from tongka langit banana (Musa troglodytarum) with addition of walnuts

The objective of this study was to analyze the acceptability of the food bar from tongka langit banana with the addition of walnuts through testing organoleptic properties, a completely randomized experimental design with one factor replicated twice was applied with treatment was a concentrate of walnuts 0%, 5%, 10%, and 15%. The organoleptic tested were color, aroma, taste, and texture using the hedonic test, hedonic quality test, and plural comparison tests. The results showed that the tongka langit banana food bar with a walnut concentration of 15% had the best level of acceptance with a hedonic value of 2.8 scent color 2.72, taste 2.7, texture 2.8 which all included criteria approaching the hedonic quality value of color 2.4 (slightly yellow), aroma 2.75 (close to a banana-scented), taste 2.65 (close to hard), plural color values of 2.12 (slightly yellow from R) aroma of 3.5 (the same is good), 2.95 taste (close to better) and 2.35 texture (a bit hard) compared to commercial food bar soyjoy banana (R).

Physical and Mechanical Properties of Particleboard Produced with Addition of Walnut (Juglans regia L.) Wood Residues.

The depletion of natural resources and increased demand for wood and wood-based materials have directed researchers and the industry towards alternative raw materials for composite manufacturing, such as agricultural waste and wood residues as substitutes of traditional wood. The potential of reusing walnut (Juglans regia L.) wood residues as an alternative raw material in particleboard manufacturing is investigated in this work. Three-layer particleboard was manufactured in the laboratory with a thickness of 16 mm, target density of 650 kg∙m−3 and three different levels (0%, 25% and 50%) of walnut wood particles, bonded with urea-formaldehyde (UF) resin. The physical properties (thickness swelling after 24 h) and mechanical properties (bending strength, modulus of elasticity and internal bond strength) were evaluated in accordance with the European standards. The effect of UF resin content and nominal applied pressure on the properties of the particleboard was also investigated. Markedly, the laboratory panels, manufactured with 50% walnut wood residues, exhibited flexural properties and internal bond strength, fulfilling the European standard requirements to particleboards used in load-bearing applications. However, none of the boards met the technical standard requirements for thickness swelling (24 h). Conclusively, walnut wood residues as a waste or by-product of the wood-processing industry can be efficiently utilized in the production of particleboard in terms of enhancing its mechanical properties.

The Effect of the Addition of Hazelnut or Walnut Flour on the Rheological Characteristics of Wheat Dough.

The aim of this study was to evaluate the effect of the addition of hazelnut or walnut flour on the rheological properties of flour and wheat dough (WD). The research material was a system in which wheat flour was replaced with flour based on hazelnuts (HF) or walnuts (WF), i.e., nut flour, in the amounts of 5%, 10% and 15% (WDH, WDW). As a part of the research methodology, we analysed the wet gluten content, and farinographic and extensographic analyses of the dough were performed. Sweep frequency, creep and recovery tests were used to assess the viscoelastic properties of the tested doughs. It was found that the doughs with the addition of walnuts were characterized by different rheological properties compared to the control sample. The systems in which wheat flour was replaced with nuts were characterized by lower water absorption, and this parameter decreased as the share of nuts in the system increased. The mean value of this parameter for WDH was 48.6%, and in the case of WDW it was 47.9%. The development times of WDH and WDW doughs were longer compared to the control, but they decreased as the addition of nut flour was increased. The WDH doughs were characterized by the lowest stability and the highest degree of softening among the examined doughs. It was shown that the addition of nut flour reduced the values of the storage (G′) and loss (G″) modules characterizing the tested doughs, while in each case the G′ value was greater than the G″ value, which proves the advantage of the elastic properties. The creep and recovery tests showed that the nut dough was more susceptible to deformation compared to the control, which indicates that the presence of nut flour weakens the formation of the gluten network forming the dough structure, and makes it more susceptible to stress.

A Study on DPPH and ABTS Antioxidant Activity and Sensory Evaluation of Seolgitteok with Walnut and Health CRISIS(Juglans Regia)

Purpose: Life expectancy of human beings has increased due to marked advancement of medical science. Along with this increase, people are becoming more interested in living longer in good health, which in turn has imparted significant effects on dietary life. As such, the advantageous physiological characteristics of food items are being highlighted and gaining in popularity. Therefore, this study is concerned with production of “tteok”(rice cake) with the addition of walnut, a functional ingredient capable of suppressing oxidation and thus having significant effects with regard to diseases. Method: Based on various research data, it is known that continuous walnut consumption is effective for inducing antioxidation in the human body. Moreover, from experimental results of studies on cancer and stress-mediated diseases, it is known that phenols and flavonoids are effective in inducing antioxidation. Accordingly, this study is aimed at examining the extent of the antioxidation effect from the addition of walnut when making Seolgitteok with non-glutinous rice, as well as the commercial value of that effect. Results: For this purpose, the correlation between walnut contents of 0%, 1%, 3%, 6% and 9%, as the control group, phenol and flavonoid The content was correlated with the dose through DPPH and ABTS elimination. The chromaticity and other properties of steamed Seolgitteok were quantified through sensory evaluation to identify the optimal walnut content for commercialization. Conclusion: Accordingly, the results of this study were deemed to be helpful for purposes of qualitative improvement of the tteok industry by disclosing the physiological characteristics of Seolgitteok containing walnut.

The Influence of the Addition of Nuts on the Thermal and Rheological Properties of Wheat Flour.

The aim of the study was to assess the influence of replacing wheat flour with hazelnuts or walnuts, in various amounts, on the thermal and rheological properties of the obtained systems. The research material were systems in which wheat flour was replaced with ground hazelnuts (H) or walnuts (W) in the amount of 5%, 10%, and 15%. The parameters of the thermodynamic gelatinization characteristics were determined by the differential scanning calorimetry method. In addition, the pasting characteristics were determined with the use of a viscosity analyzer and the viscoelastic properties were assessed. Sweep frequency and creep and recovery tests were used to assess the viscoelastic properties of the tested gels. It was found that replacing wheat flour with nuts increased the values of gelatinization temperature, gelatinization, and retrogradation enthalpy, and the degree of retrogradation. The highest viscosity was characteristic of the control sample (2039 mPa·s), and the lowest for the paste with 15% addition of walnuts (1120 mPa·s). Replacing the flour with nuts resulted in a very visible reduction in the viscosity of such systems. In addition, gels based on the systems with the addition of H and W were weak gels (tan δ = G″/G′ > 0.1), and the values of G′ and G″ parameters decreased with the increased share of nuts in the systems. Creep and recovery analysis indicated that the systems in which wheat flour was replaced with hazelnuts were less susceptible to deformation compared to the systems with the addition of W.

Characterization and Application of Gelatin Films with Pecan Walnut and Shell Extract (Carya illinoiensis).

Phenolic compounds that come from natural products are a good option for minimizing lipid oxidation. It should be noted that these are not only introduced directly into the food, but also incorporated into edible biofilms. In contact with food, they extend its useful life by avoiding contact with other surface and preventing deterioration air, one of the main objectives. In particular, gelatin is a biopolymer that has a great potential due to its abundance, low cost and good film-forming capacity. The aim of this study has been to design and analyse gelatin films that incorporate bioactive compounds that come from the walnut and a by-product, the walnut shell. The results showed that mechanical and water vapor barrier properties of the developed films varied depending on the concentration of the walnut, shell and synthetic antioxidant. With increasing walnut concentration (15%) the permeability to water vapor (0.414 g·mm/m2·day·Pascal, g·mm/m2·day·Pa) was significantly lower than the control (5.0368 g·mm/m2·day·Pa). Furthermore, in the new films the elongation at the break and Young’s modulus decrease by six times with respect to the control. Films with pure gelatin cannot act as an antioxidant shield to prevent food oxidation, but adding pecan walnut (15% concentration) presents 30% inhibition of the DPPH stable radical. Furthermore, in the DSC, the addition of walnut (15 and 9% concentrations), showed the formation of big crystals; which could improve the thermal stability of gelatin films. The use of new gelatin films has shown good protection against the oxidation of beef patties, increasing the useful lifetime up to nine days, compared to the control (3–4 days), which opens up a big field to the commercialization of meat products with lower quantities of synthetic products.

The effect of nuts and oilseeds enriching on the quality of restructured beef steaks

The objective of the study was to determine the effect of enrichment of restructured beef steaks with various types of nuts and oilseeds on their quality. According to our results, the addition of nuts and oilseeds affected the quality of the various features of the products. Among the studied nuts and oilseeds, flaxseeds showed the most adverse effect on the quality of the product. It caused, i.a.: significant (P < 0.05) increase in cooking loss (from control 12.2–14.9%), reduction of shear force (from control 91.5 to 35.6 N) and penetration force (from control 47,7–19.1 N), color change (increase L*, a*, b* parameters) and a reduction of scores granted for the product in sensory quality evaluation. Concurrently, the addition of these seeds allowed to a significant (P < 0.05) increase the content of n-3 PUFA in the product (from 0.49 control to 22.24%). The slightest changes were found in the texture and sensory quality of the products after the addition of pecan nuts, walnuts, peanuts, and pistachios. Among the nuts tested, the most nutritionally beneficial modification of lipid profile (increasing n-3 PUFA to 6.06%) was obtained by the addition of walnuts.

Design Methodology of Non-alcoholic Drinks of Resistant Action

The purpose of the research is theoretical and experimental substantiation of the technology of non-alcoholic drinks of resistant action using walnut on the basis of the balanced biochemical composition of local plant raw materials. Methodology of investigation consists physical and chemical, functional and technological, organoleptic, experimental and statistical, executed with the use of modern devices and computer technologies. The scientific novelty of the article is to substantiate the requirements for non-alcoholic drinks of resistant action and to determine their nutrient composition. Conclusions. The article emphasizes that all mechanisms of the protective system of human body are not possible without the participation of certain nutrients – vitamins A, C, E and polyphenols, and immune and antioxidant systems also require participation of B (B6, B9, B12) vitamins, carotenoids and trace elements (selenium, zinc, iodine, etc.). Creation of drinks from plant raw materials, which contain a wide range of nutrients and trace elements of the resistant action to body, when used in a daily ration, will contribute to the improvement and preservation of human health. To provide a given action of drinks, it is necessary to use vegetable compositions with the addition of walnut, which is widely spread in Ukraine and contains in the stage of milk-waxy maturity the majority of essential nutrients (vitamins A, E, C and B, carotenoids, edible fibers, polyphenols, iodine, and zinc). Scientifically substantiated is the technology of the use of dietary additives from walnut for the enrichment of drinks, which ensure their high organoleptic parameters and biological value – the fruits of milk-wax ripeness, pericarp and extracts on their basis. The conducted research has become the basis for the development of methodological approaches to the formation and evaluation of the quality of multicomponent drinks of resistant action on the basis of local plant raw materials using walnut, including their reliability and functionality.

Changes in Taste Compounds and Organoleptic Preferences of Soy Sauce with Addition of Walnut

Changes in Taste Compounds and Organoleptic Preferences of Soy Sauce with Addition of Walnut

Effects of Addition of Walnuts on Fatty Acid Composition of Soy Sauce

Effects of Addition of Walnuts on Fatty Acid Composition of Soy Sauce

호두 첨가가 청국장의 지방산 조성 및 관능적 특성에 미치는 영향

호두 첨가가 청국장의 지방산 조성 및 관능적 특성에 미치는 영향

Consumption of Walnuts in Combination with Other Whole Foods Produces Physiologic, Metabolic, and Gene Expression Changes in Obese C57BL/6J High-Fat–Fed Male Mice

Background: Although a reductionist approach has sought to understand the roles of individual nutrients and biochemicals in foods, it has become apparent that there can be differences when studying food components in isolation or within the natural matrix of a whole food.Objective: The objective of this study was to determine the ability of whole-food intake to modulate the development of obesity and other metabolic dysfunction in mice fed a high-fat (HF), Western-style obesogenic diet. To test the hypothesis that an n–3 (ω-3) polyunsaturated fatty acid-rich food could synergize with other, largely polyphenol-rich foods by producing greater reductions in metabolic disease conditions, the intake of English walnuts was evaluated in combination with 9 other whole foods.Methods: Eight-week-old male C57Bl/6J mice were fed low-fat (LF; 10% fat) and HF control diets, along with an HF diet with 8.6% (wt:wt) added walnuts for 9 wk. The HF control diet contained 46% fat with added sucrose (10.9%, wt:wt) and cholesterol (1%, wt:wt); the added sucrose and cholesterol were not present in the LF diet. Other groups were provided the walnut diet with a second whole food—raspberries, apples, cranberries, tart cherries, broccoli sprouts, olive oil, soy protein, or green tea. All of the energy-containing whole foods were added at an energy level equivalent to 1.5 servings/d. Body weights, food intake, and glucose tolerance were determined. Postmortem, serum lipids and inflammatory markers, hepatic fat, gene expression, and the relative concentrations of 594 biochemicals were measured.Results: The addition of walnuts with either raspberries, apples, or green tea reduced glucose area under the curve compared with the HF diet alone (−93%, −64%, and −54%, respectively, P < 0.05). Compared with HF-fed mice, mice fed walnuts with either broccoli sprouts or green tea (−49% and −61%, respectively, P < 0.05) had reduced hepatic fat concentrations. There were differences in global gene expression patterns related to whole-food content, with many examples of differences in LF- and HF-fed mice, HF- and walnut-fed mice, and mice fed walnuts and walnuts plus other foods. The mean ± SEM increase in relative hepatic concentrations of the n–3 fatty acids α-linolenic acid, eicosapentanoic acid, and docosapentanoic acid in all walnut-fed groups was 124% ± 13%, 159% ± 11%, and 114% ± 10%, respectively (P < 0.0001), compared with LF- and HF-fed mice not consuming walnuts.Conclusions: In obese male mice, walnut consumption with an HF Western-style diet caused changes in hepatic fat concentrations, gene expression patterns, and fatty acid concentrations. The addition of a second whole food in combination with walnuts produced other changes in metabolite concentrations and gene expression patterns and other physiologic markers. Importantly, these substantial changes occurred in mice fed typical amounts of intake, representing only 1.5 servings each food/d.

Changes in the Physicochemical Characteristics and the Antioxidative Activity of cheonggukjang by Addition of Walnut

Changes in the Physicochemical Characteristics and the Antioxidative Activity of cheonggukjang by Addition of Walnut

Full Length Article

Acute Effects of High-Fat Meals Enriched With Walnuts or Olive Oil on Postprandial Endothelial Function Berenice Cortés, Isabel Núñez, Montserrat Cofán, Rosa Gilabert, Ana Pérez-Heras, Elena Casals, Ramón Deulofeu, Emilio Ros A walnut diet has been shown to improve endothelial function in hypercholesterolemic subjects. In a crossover study in 12 normolipidemic controls and 12 hypercholesterolemic subjects, we compared the acute vasoactive effects of fatty meals (80 g fat, 35% energy as saturated fatty acids) enriched with either 25 g olive oil or 40 g walnuts. In both groups, brachial artery flow-mediated dilation worsened after the olive oil meal and improved after the walnut meal, but the circulating levels of oxidation and inflammation biomarkers decreased after either meal. Supplemental walnuts reverse the postprandial endothelial dysfunction associated with consumption of a fatty meal. We sought to investigate whether the addition of walnuts or olive oil to a fatty meal have differential effects on postprandial vasoactivity, lipoproteins, markers of oxidation and endothelial activation, and plasma asymmetric dimethylarginine (ADMA). Compared with a Mediterranean diet, a walnut diet has been shown to improve endothelial function in hypercholesterolemic patients. We hypothesized that walnuts would reverse postprandial endothelial dysfunction associated with consumption of a fatty meal. We randomized in a crossover design 12 healthy subjects and 12 patients with hypercholesterolemia to 2 high-fat meal sequences to which 25 g olive oil or 40 g walnuts had been added. Both test meals contained 80 g fat and 35% saturated fatty acids, and consumption of each meal was separated by 1 week. Venipunctures and ultrasound measurements of brachial artery endothelial function were performed after fasting and 4 h after test meals. In both study groups, flow-mediated dilation (FMD) was worse after the olive oil meal than after the walnut meal (p = 0.006, time-period interaction). Fasting, but not postprandial, triglyceride concentrations correlated inversely with FMD (r = −0.324; p = 0.024). Flow-independent dilation and plasma ADMA concentrations were unchanged, and the concentration of oxidized low-density lipoproteins decreased (p = 0.051) after either meal. The plasma concentrations of soluble inflammatory cytokines and adhesion molecules decreased (p < 0.01) independently of meal type, except for E-selectin, which decreased more (p = 0.033) after the walnut meal. Adding walnuts to a high-fat meal acutely improves FMD independently of changes in oxidation, inflammation, or ADMA. Both walnuts and olive oil preserve the protective phenotype of endothelial cells.

Acute Effects of High-Fat Meals Enriched With Walnuts or Olive Oil on Postprandial Endothelial Function

We sought to investigate whether the addition of walnuts or olive oil to a fatty meal have differential effects on postprandial vasoactivity, lipoproteins, markers of oxidation and endothelial activation, and plasma asymmetric dimethylarginine (ADMA). Compared with a Mediterranean diet, a walnut diet has been shown to improve endothelial function in hypercholesterolemic patients. We hypothesized that walnuts would reverse postprandial endothelial dysfunction associated with consumption of a fatty meal. We randomized in a crossover design 12 healthy subjects and 12 patients with hypercholesterolemia to 2 high-fat meal sequences to which 25 g olive oil or 40 g walnuts had been added. Both test meals contained 80 g fat and 35% saturated fatty acids, and consumption of each meal was separated by 1 week. Venipunctures and ultrasound measurements of brachial artery endothelial function were performed after fasting and 4 h after test meals. In both study groups, flow-mediated dilation (FMD) was worse after the olive oil meal than after the walnut meal (p = 0.006, time-period interaction). Fasting, but not postprandial, triglyceride concentrations correlated inversely with FMD (r = -0.324; p = 0.024). Flow-independent dilation and plasma ADMA concentrations were unchanged, and the concentration of oxidized low-density lipoproteins decreased (p = 0.051) after either meal. The plasma concentrations of soluble inflammatory cytokines and adhesion molecules decreased (p < 0.01) independently of meal type, except for E-selectin, which decreased more (p = 0.033) after the walnut meal. Adding walnuts to a high-fat meal acutely improves FMD independently of changes in oxidation, inflammation, or ADMA. Both walnuts and olive oil preserve the protective phenotype of endothelial cells.

Physicochemical and sensory characteristics of restructured beef steak with added walnuts

The effects of different proportions (0, 5, 10, 15%) of added walnuts on the physicochemical and sensory characteristics of restructured beef steak were evaluated. The addition of 10 and 15% walnut reduced ( P<0.05) cooking loss. Increasing proportions of walnut in the beef steak increased ( P<0.05) water binding and reduced ( P<0.05) fat binding properties. The addition of walnut did not affect ( P>0.05) textural properties in uncooked restructured beef steak, but in cooked products Kramer shear force and bind strength were reduced ( P<0.05) when 10% or more of walnut was added. Product morphology characteristics suggest that walnut interferes with the formation of protein network structures. Restructured steaks made with added walnut presented acceptable sensory properties. Incorporation of nuts in meat products can be use to confer potential heart-healthy benefits (Spanish Patent Application 200300367).