Evaluating the effect of oil content on the quality and physical properties of pecan-based nut butter [Carya illinoinensis (Wangenh.) K. Koch]
Wagener, Emily Alice
MetadataShow full item record
Pecan-based nut butters were made using ground sugar, flour salt, partially defatted pecan flour at two different roast levels (unroasted and roasted at 163°C for 8 minutes), and varied levels of pecan oil (50%, 55%, 60%, 65%, and 70%). The purpose of this research was to determine which oil concentration range was the most consumer acceptable and physically similar to commercial peanut butters (JIF Creamy, Skippy Natural Creamy, and Smucker’s Natural Creamy). The full-fat 70% was the least acceptable in consumer sensory testing and 60% was the most acceptable. Textural and rheological testing showed that the most significant increase in firmness and decrease in spreadability occurred between samples with 55%-60% oil. The 60% roasted and unroasted and 55% roasted samples most closely mimicked with the commercial butters. Overall, the optimum oil range was found to be between 55%-60% in pecan-based nut butter.