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Effect of xanthan, guar and tragacanth on quality and shelf life of hazelnut sauce: study with generalized regression, PCA and PLSR techniques

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Abstract

Nut sauce can be used as a functional food substitute for mayonnaise. This study is thus aimed to investigate the effects of xanthan, guar and tragacanth hydrocolloids on the physicochemical properties and sensory characteristics of hazelnut sauce. For this purpose, various contents of the mentioned compounds (0, 0.25. 0.5, 0.75 and 1 g/100 g) were employed in the hazelnut sauce formulation. The moisture content, pH, acidity, viscosity, texture parameters, sensory specifications, and stability of the samples were evaluated during 90 days of storage. The results indicated a significant decline in the acidity of the samples upon increasing the hydrocolloid level. The moisture content (47.46–53.93 g/100 g), hardness (0.32–4.07 N), adhesiveness (0.1–2.14 N.s), and viscosity (0.0007–7.554 Pa.s) of the samples were also significantly increased by the addition of hydrocolloids. Among hydrocolloid-containing samples, the highest and the lowest stability were observed in the samples treated with xanthan (93.41%) and guar (93.13%). The sensory analysis indicated that the incorporation of the hydrocolloids significantly enhanced all the sensory aspects of the hazelnut sauce compared to the control. Pearson’s correlation and principal component analysis (PCA) provided a better understanding of the relationships between underlying features. The partial least squares regression (PLSR) models were applied to find the relationships between instrumental and sensory descriptive data.

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Acknowledgements

The Department of Food Science and Technology at University of Guilan is warmly acknowledged for providing necessary research facilities. This research has been done in the objectives framework of the Hazelnut Processing Research Core at University of Guilan.

Funding

Partial support for this research was provided by the Guilan Science and Technology Park under creativity Project Number 95/1256.

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  1. Faculty of Agricultural Sciences, Department of Food Science and Technology, University of Guilan, Rasht, Iran

    Amir Pourfarzad

  2. Department of Food Science, Rasht Branch, Islamic Azad University, Rasht, Iran

    Narjes Taleb Derakhshan

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  1. Amir Pourfarzad
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Correspondence to Amir Pourfarzad.

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Pourfarzad, A., Taleb Derakhshan, N. Effect of xanthan, guar and tragacanth on quality and shelf life of hazelnut sauce: study with generalized regression, PCA and PLSR techniques. Food Measure 15, 5008–5020 (2021). https://doi.org/10.1007/s11694-021-01078-3

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