Enhancing the Lipid Profile of Heavy Whipping Cream through Fortification with Pecan Nut and Almond Powder: A Chemical Characteristics Study

Subject Areas : Almond

S.A. Turdiyev ¹ (Tashkent State Agrarian University, Tashkent Region Kibray District, University Street 2, Uzbekistan )
Ali Hamid Abdul Hussein ² (Department of Pharmaceutics, College of Pharmacy, University of Al-Ameed, Karbala, Iraq)
Nader A. Salman ³ (Department of pharmacy, Al-Manara College for Medical Sciences, Maysan, Iraq)
Sada Ghalib Al- Musawi ⁴ (College of pharmacy, National University of Science and Technology, Dhi Qar, Iraq)
Ibrahim Mourad Mohammed ⁵ (Al-Nisour University College, Baghdad, Iraq)
Talib Kh. Hussein ⁶ (Al-Hadi University College, Baghdad, 10011, Iraq)
Ameer Hassan Idan ⁷ (Al-Zahrawi University College, Karbala, Iraq)
Zainab Samir ⁸ (Medical laboratory technology, Ashur University College,Baghdad, Iraq)
Zokir Rasulov ⁹ (Samarkand State University Named after Sharof Rashidov, Uzbekistan)
Tadjibaeva Muyassar Karimbaevna ¹⁰ (Doctor of Philosophy in Biological Sciences (Ph.D), Nukus State Pedagogical Institute Named after Ajiniyaz, Uzbekistan)
I.B. Sapaev ¹¹ (Tashkent Institute of Irrigation and Agricultural Mechanization Engineers National Research University, Tashkent, Uzbekistan; Western Caspian University, Scientific researcher, Baku, Azerbaijan )
Shakhloxon Yusupova ¹² (Associate Professor, Tashkent Pharmaceutical Institute, Tashkent, Uzbekistan)

Received: 2023-10-13 Accepted : 2024-06-09 Published : 2024-07-14

Keywords: heavy whipping cream, pecan nut, almond, essential fatty acids.,

Abstract :

Heavy Whipping Cream (HWC) is rich in saturated fats, but excessive consumption may pose cardiovascular risks. This study explores fortifying HWC with antioxidant-packed pecan and almond powders to improve its lipid composition. We enriched HWC with 10%, 20%, and 30% of these powders and stored the blends for 90 days. Acid and peroxide values were monitored every 30 days. Throughout storage, all variants exhibited increased acid values. Notably, the 30% pecan powder variant reached a 2.26% oleic acid level by day 90, significantly surpassing the control's 0.43% (p<0.01). Conversely, peroxide values were lower in nut-enhanced HWC, with the 30% almond powder variant showing 0.41 on day 90 compared to the control's 0.87 (p<0.01). Stability duration decreased with higher powder concentrations, declining from 3.4 hours in the control HWC to 1.9 hours in the 30% almond blend. Fortifying HWC with pecan and almond powders can boost its nutritional content by introducing unsaturated fats, phytosterols, polyphenols, and antioxidants. However, this fortification accelerates hydrolytic rancidity due to increased unsaturated lipid levels, although it likely delays oxidation through antioxidant properties. Results indicate that nut powder levels between 10-20% strike a balance between nutritional enhancements and minimal impact on chemical stability. Pecan and almond powders can effectively elevate the nutritional profile of HWC without significantly affecting its storage characteristics.

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