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

الموضوعات :

S.A. Turdiyev ¹ , Ali Hamid Abdul Hussein ² , Nader A. Salman ³ , Sada Ghalib Al- Musawi ⁴ , Ibrahim Mourad Mohammed ⁵ , Talib Kh. Hussein ⁶ , Ameer Hassan Idan ⁷ , Zainab Samir ⁸ , Zokir Rasulov ⁹ , Tadjibaeva Muyassar Karimbaevna ¹⁰ , I.B. Sapaev ¹¹ , Shakhloxon Yusupova ¹²

1 - Tashkent State Agrarian University, Tashkent Region Kibray District, University Street 2, Uzbekistan
2 - Department of Pharmaceutics, College of Pharmacy, University of Al-Ameed, Karbala, Iraq
3 - Department of pharmacy, Al-Manara College for Medical Sciences, Maysan, Iraq
4 - College of pharmacy, National University of Science and Technology, Dhi Qar, Iraq
5 - Al-Nisour University College, Baghdad, Iraq
6 - Al-Hadi University College, Baghdad, 10011, Iraq
7 - Al-Zahrawi University College, Karbala, Iraq
8 - Medical laboratory technology, Ashur University College,Baghdad, Iraq
9 - Samarkand State University Named after Sharof Rashidov, Uzbekistan
10 - Doctor of Philosophy in Biological Sciences (Ph.D), Nukus State Pedagogical Institute Named after Ajiniyaz, Uzbekistan
11 - Tashkent Institute of Irrigation and Agricultural Mechanization Engineers National Research University, Tashkent, Uzbekistan; Western Caspian University, Scientific researcher, Baku, Azerbaijan
12 - Associate Professor, Tashkent Pharmaceutical Institute, Tashkent, Uzbekistan

تاريخ الإرسال : 28 الجمعة , ربيع الأول, 1445 تاريخ التأكيد : 03 الأحد , ذو الحجة, 1445 تاريخ الإصدار : 08 الأحد , محرم, 1446

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

ملخص المقالة :

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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