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conferenceseries.com
October 27-29, 2016 Rome, Italy
15th International Conference on
Food Processing & Technology
Volume 7, Issue 12 (Suppl) J Food Process Technol 2016
ISSN: 2157-7110 JFPT, an open access journal Food Technology 2016
October 27-29, 2016
Obtaining fortificated product by adding flaxseed and soya flour to hazelnut paste
Yesim Altunoglu1 and Mehmet Alpaslan2
1Olive Research Institute, Turkey
2Namik Kemal University, Turkey
In this study, the effects on the sensory, textural properties and oxidative stability of the addition of soya and flaxseed which are
admitted as functional food due to their potential health benefits were investigated. For this purpose, non-fat soya flour and milled
flaxseed were added to hazelnut paste samples in ratios of 5%, 10% and 15% percent and then the mixtures were stored at 21±2ºC for a
period of 3 months. The changes in the physicochemical and sensorial properties of the samples were then analyzed. According to the
results of the research, while the instrumental texture parameters of paste samples were not affected by the ratio of addition, significant
differences were observed between samples in the sensorial textural parameters like spread ability, graininess and stickiness. The paste
samples which were the most favorite in flavor and overall acceptability were the ones containing 5% soya and 5% flaxseed and the
control sample. Compared to others a distinct decrease has been especially determined in the induction period for samples with 10
and 15% flaxseed addition. At the end of storage period, paste sample containing 5% soya was revealed the minimum peroxide and
free fatty acid values. Due to its potential health benefits, addition of soya and flaxseed to hazelnut paste at the ratio of 5% which is one
of the important nutrition consumed at breakfast, will increase this nutrition consumption and help them become part of daily diet.
Biography
Yesim Altunoglu is currently pursuing a PhD at Ege University in Izmir, Turkey. She has been working as a Researcher about Olive Oil Science and Technology
since 2009 in Olive Research Institute which is a governmental organization. She has few publications in some national journals.
Yesim Altunoglu et al., J Food Process Technol 2016, 7:12 (Suppl)