The Effectiveness of Hazelnut Cultivars and Genotypes on Sensory, Physical, and Chemical Properties of Chocolate Cream
محورهای موضوعی : Nuts and Mediterranean Climate Fruits
Babak Maleki
1
,
Mahsa Tabari
2
,
Alireza Eslami
3
,
Behzad Kaviani
4
1 - Department of Food Science and Technology, Rasht Branch, Islamic Azad University, Rasht, Iran
2 - Department of Food Science and Technology, Rasht Branch, Islamic Azad University, Rasht, Iran
3 - Department of Horticultural Science, Rasht Branch, Islamic Azad University, Rasht, Iran
4 - Department of Horticultural Science, Rasht Branch, Islamic Azad University, Rasht, Iran
کلید واژه: Corylus avellana L., Eshkevar hazelnut, Nutritional value, Nuts,
چکیده مقاله :
Chocolate is made from roasted and ground cocoa seeds and used on its own or as a flavoring to prepare various desserts. The high price of cocoa butter and the need for tempering operations have reduced the desire of chocolate manufacturers to use this product. As a result, high-quality, lower-priced substitutes for cocoa butter are increasingly being used in the preparation of chocolate. Hazelnut (Corylus avellana L.) is one of the most commonly used nuts as an additive in the preparation of sweets and chocolates, and its cultivation has increased in recent decades. In the present study, the paste of two varieties (Round de Peymon and Segrob hazelnuts) and two genotypes (Eshkevar 1 and Eshkevar 3 hazelnuts) of hazelnut was used instead of cocoa cream to prepare chocolate cream. After the preparation of this cream, its physicochemical (fat, protein, peroxide, sugar, moisture, acidity, ash, and viscosity) and sensory (color, taste, odor, texture, and overall acceptability) properties were evaluated. The results showed that the highest protein content, the lowest moisture content, and the highest overall acceptability were associated with Eshkevar 3 hazelnut. In conclusion, this variety is a promising approach for producing chocolate cream with reasonable quality and price. The cultivation of this hazelnut genotype is recommended to gardeners and growers.
Chocolate is made from roasted and ground cocoa seeds and used on its own or as a flavoring to prepare various desserts. The high price of cocoa butter and the need for tempering operations have reduced the desire of chocolate manufacturers to use this product. As a result, high-quality, lower-priced substitutes for cocoa butter are increasingly being used in the preparation of chocolate. Hazelnut (Corylus avellana L.) is one of the most commonly used nuts as an additive in the preparation of sweets and chocolates, and its cultivation has increased in recent decades. In the present study, the paste of two varieties (Round de Peymon and Segrob hazelnuts) and two genotypes (Eshkevar 1 and Eshkevar 3 hazelnuts) of hazelnut was used instead of cocoa cream to prepare chocolate cream. After the preparation of this cream, its physicochemical (fat, protein, peroxide, sugar, moisture, acidity, ash, and viscosity) and sensory (color, taste, odor, texture, and overall acceptability) properties were evaluated. The results showed that the highest protein content, the lowest moisture content, and the highest overall acceptability were associated with Eshkevar 3 hazelnut. In conclusion, this variety is a promising approach for producing chocolate cream with reasonable quality and price. The cultivation of this hazelnut genotype is recommended to gardeners and growers.
Afoakwa EO (2010) Chocolate Science and Technology. 2nd Edition, Wiley-Blackwell. 544 pages, ISBN: 978-1-118-91378-9.
AOAC (2005) Official Methods of Analysis (18th Edition). Association of Official Agricultural Chemists. Gaithersburg, Mary Land, 20877-2417, USA. ISBN 0-935584-77-3.
Bostan SZ, Karakaya O (2024) Morphological, chemical, and molecular characterization of a new late-leafing and high fruit quality hazelnut (Corylus avellana L.) genotype. Genetic Resources and Crop Evolution. 1-14. https://doi.org/10.1007/s10722-024-01968-7
Bursa K, Toker OS, Palabiyik I, Yaman M, Kian-Pour N, Konar N, Kilicli M (2021) Valorization of hazelnut cake in compound chocolate: The effect of formulation on rheological and physical properties. LWT. 139, 110609. https://doi.org/10.1016/j.lwt.2020.110609
Doğan G, Yılmaz İ (2023) Product development and sensory evaluation of dark chocolate filled with chestnut honey. Black Sea Journal of Agriculture. 6(5), 452-458. https://doi.org/10.47115/bsagriculture.1293710.
Ershadi A, Farrokhi Toolir J (2022) Evaluation of genetic diversity of Iranian populations of hazelnut (Corylus avellana L.) using SSR markers. Journal of Nuts. 13(4), 273-288. https://doi.org/10.22034/JON.2022.1955752.1162
Fan L, Ren J, Yang Y, Zhang L (2020) Comparative analysis on essential nutrient compositions of 23 wild hazelnuts (Corylus heterophylla) grown in northeast China. Journal of Food Quality. 1-9. https://doi.org/ 10.1155/ 2020/9475961
FAO (2022) World Food and Agriculture – Statistical Yearbook. Food and Agriculture Organization of the United Nations, Rome. https://doi.org/10.4060/cc2211en.
Granato D, Masson ML (2010) Instrumental color and sensory acceptance of soy-based emulsions: a response surface approach. Food Science and Technology. 30(4), 1090-1096. https://doi.org /10.1590/S0101-20612010000400039
Hassani SA, Salehi Sardoei A, Azad Ghouge Bigloo H, Ghasemi H, Ghorbanzadeh A (2022) Assessment of genetic diversity in Iranian apple genotypes using SSR markers. International Journal of Horticultural Science and Technology. 9(4), 487-496. https://doi.org/10.22059/ijhst.2021.327322.483
Helmstetter AJ, Oztolan‐Erol N, Lucas SJ, Buggs RJ (2020) Genetic diversity and domestication of hazelnut (Corylus avellana L.) in Turkey. Plants, People, Planet. 2(4), 326-339. https://doi.org/10.1002/ppp3.10078
Hosseinpour A, Seifi E, Javadi D, Ramezanpour SS, Molnar TJ (2013) Nut and kernel characteristics of twelve hazelnut cultivars grown in Iran. Scientia Horticulturae. 150, 410-413. https://doi.org/10.1016/j.scienta.2012.11.028
Ieggli CVS, Bohrer D, Do Nascimento PC, de Carvalho LM (2011) Determination of sodium, potassium, calcium, magnesium, zinc and iron in emulsified chocolate samples by flame atomic absorption spectrometry. Food Chemistry. 124(3), 1189-1193. https://doi.org/10.1016/j.foodchem.2010.07.043
Jin J, Shen L, Ye X, Wang J, Hartel RW, Zhao L (2024) Effects of surface modification of sucrose particles on chocolate morphology and fat bloom during storage. Journal of Food Engineering. 379, 112125. https://doi.org/10. 1016/j.jfoodeng.2024.112125
Köse MA, Gürcan K (2018) Genetic diversity and genetic comparison of hazelnuts (Corylus avellana L.) of Kayseri province of Turkey to major accessions of Azerbaijan, Georgia, Italy, Spain, and Turkey. Acta Horticulturae. 1226, 93-100. https://doi.org/10.17660/ActaHortic.2018.1226.13
Król K, Gantner M (2020) Morphological traits and chemical composition of hazelnut from different geographical origins: A review. Agriculture. 10(9), 375. https://doi.org/10.3390 /agriculture10090375
Mahmood RA, Bozkurt H (2024) Optimization of process parameters of manna bar, a kind of nougat, production. Harran Tarım ve Gıda Bilimleri Dergisi. 28(1), 94-107. https://doi.org/10.29050/harranziraat.1301682
Martini S (2013) Sonocrystallization of fats. Springer, New York, NY. pp. 41-62. https://doi.org/10.1007/978-1-4614-7693-1
McGill J, Hartel RW (2018) Investigation into the microstructure, texture and rheological properties of chocolate ganache. Journal of Food Science. 83(3), 689-699. https://doi.org/10.1111/1750-3841.14053
Mehlenbacher SA (2018) Advances in genetic improvement of hazelnut. Acta Horticulturae. 1226, 1-12. https://doi.org/10.17660 /ActaHortic.2018.1226.1
Mousadoost M, Eslami A, Yousefi Z (2018) Determination of the best drying temperature of hazelnut (Corylus avellana) after six months of storage. Journal of Nuts. 9(1), 1-10. https://doi.org/10.22034/jon.2018.540861
Ollani S, Peano C, Sottile F (2024) Recent innovations on the reuse of almond and hazelnut by-products: A review. Sustainability. 16(6), 2577. https://doi.org/10.3390/su16062577
Pakrah S, Rahemi M, Haghjooyan R, Nabipour A, Kakavand F, Zahedzadeh F, Vahdati K (2022) Comparing physical and biochemical properties of dried and fresh kernels of Persian walnut. Erwerbs-Obstbau, 1-8
Pakrah S, Rahemi M, Nabipour A, Zahedzadeh F, Kakavand F, Vahdati K (2021) Sensory and nutritional attributes of Persian walnut kernel influenced by maturity stage, drying method, and cultivar. Journal of Food Processing and Preservation, e15513.
Pollon M, Torregrossa F, Marconi E, Cinquanta C, Messia C, Malvano F, Mazza F, Planeta D, Corona O (2024) Vegan and sugar-substituted chocolates: assessing fatty acids, methylxanthines, minerals, volatiles and sensory profiles. European Food Research and Technology. 1-17. https://doi.org/10.1007/s00217-024-04547-3
Roozban MR, Mohamadi N and Vahdati K (2006) Fat content and fatty acid composition of four Iranian pistachio varieties grown in Iran. Acta Horticulturae. 726, 573-577.
Santagiuliana M, Christaki M, Piqueras-Fiszman B, Scholten E, Stieger M (2018) Effect of mechanical contrast on sensory perception of heterogeneous liquid and semi-solid foods. Food Hydrocolloids. 83, 202-212. https://doi.org/10.1016/j.foodhyd.2018.04.046.
Sayadi MHJ, Vahdati K and Leslie CA (2012) Comparison of four geographically diverse natural populations of Persian walnut (Juglans regia L.) in North of Iran. Acta Horticulturae. 948:91-96.
Shakerardekani A, Karim R, Ghazali HM, Chin NL (2013) Textural, rheological and sensory properties and oxidative stability of nut spreads—a review. International Journal of Molecular Sciences. 14, 4223-4241. https://doi.org/10.3390/ijms14024223
Silveira BKS, Rocha DMUP, Martino HSD, Grancieri M, Gomes MJC, Mantovani HC, Bressan J, Hermsdorff HHM (2024) Daily cashew and Brazil nut consumption modifies intestinal health in overweight women on energy-restricted intervention: A randomized controlled trial (Brazilian nuts study). The Journal of Nutrition. 154(3), 962-977. https://doi.org/10.1016/j.tjnut.2023.12.022.
Vahdati K, Sheikhi A, Arab MM, Sarikhani S, Habibi A, Ataee H (2023) Cultivars and Genetic Improvement. In: Mir, M.M., Rehman, M.U., Iqbal, U., Mir, S.A. (Eds.) Temperate Nuts. Springer, Singapore.
Yılmaz E, Öz C (2024) Utilization of hazelnut oil oleogels for the preparation of milk couverture type compound chocolates: Composition, properties, and sensory evaluations. Journal of the American Oil Chemists' Society. https://doi.org/10.1002/aocs.12850
Zare H, Hazrati R (2025) Seasonal changes in secondary metabolites and antioxidant activity of Corylus avellana. International Journal of Horticultural Science and Technology. 12 (4), 435-444. https://doi.org/ 10.22059/IJHST. 2024. 370283.752
