Waste and Biomass Valorization

, Volume 10, Issue 10, pp 3163–3171 | Cite as

Valorization of Capia Pepperseed Flour-II: Sensory Properties and Storage Stability of the New Spreadable Pastes

  • Emin YilmazEmail author
  • Hüseyin Bostanci
  • Selçuk Ok
Original Paper


The aim of this study was to characterize spreadable products based on the utilization of capia pepperseed flour. Chocolate type including liquid chocolate, and molasses type including grape molasses were evaluated. The volatile aromatics compositions, sensory descriptions, consumer preferences and storage stabilities were studied. 24 volatile compounds in chocolate type and 17 volatile compounds in molasses type were quantified. 1,2,3-propanetriol, ethyl acetate and acetic acid in chocolate type, and acetic acid and methyl acetate in molasses type were dominant in concentrations. Volatiles with aroma descriptions of fruity, ethereal, nutty, buttery, cocoa, almond, green, fatty, caramel, vegetable and similar were quantified. The panel sensorially defined both products with 17 definition terms. Significant differences for brownness, nutty, raw vegetable, bitterness, chocolate/caramel, consistency, spreadability, and refreshment were determined, and thought to be caused from the main ingredients used. Consumer hedonic scores were generally higher for chocolate type, but both need improvements. Oil separation and water activity have not changed during the storage, while some color differences and microstructural changes occurred. Furthermore, free fatty acidity and peroxide value was not increased significantly and lower than 1.8% and 2.5 meqO2/kg, respectively. Overall, these new pastes could found some market value.


Pepperseed flour Paste Volatile Sensory Consumer Stability 



This study was funded by FYL-2016-896 project of the Çanakkale Onsekiz Mart University. The authors thank for the support.

Compliance with Ethical Standards

Conflict of interest

The authors declare that they have no conflict of interest.


  1. 1.
    Shakerardekani, A., Karim, R., Ghazali, H.M., Chin, N.L.: Textural, rheological and sensory properties and oxidative stability of nut spreads—a review. Int. J. Mol. Sci. 14, 4223–4241 (2013)CrossRefGoogle Scholar
  2. 2.
    Dhamsaniya, N.K., Patel, N.C., Dabhi, M.N.: Selection of groundnut variety for making a good quality peanut butter. J. Food Sci. Technol. 49, 115–118 (2012)CrossRefGoogle Scholar
  3. 3.
    Anonymous: Consumer trends—sweet spreads in the United Kingdom. Agriculture and Agri-Food Canada. (2013). Accessed 17 June 2017
  4. 4.
    Anonymous: Global nut based spreads market—segmented by geography—trends and forecasts (2017–2022). Mordor Intelligence. (2016). Accessed 17 June 2017
  5. 5.
    Bostanci, H., Ok, S., Yilmaz, E.: Valorization of capia pepperseed flour-I: spreadable new products development. Waste Biomass Valor. (2017). Google Scholar
  6. 6.
    Krist, S., Stuebiger, G., Bail, S., Unterweger, H.: Detection of adulteration of poppy seed oil with sunflower oil based on volatiles and triacylglycerol composition. J. Agric. Food Chem. 54, 6385–6389 (2006)CrossRefGoogle Scholar
  7. 7.
    Aydeniz, B., Güneşer, O., Yılmaz, E.: Physico-chemical, sensory and aromatic properties of cold press produced safflower oil. J. Am. Oil Chem. Soc. 91, 99–110 (2014)CrossRefGoogle Scholar
  8. 8.
    Meilgaard, M., Civille, G.V., Carr, B.T.: Sensory Evaluation Techniques. CRC Press, Boca Raton (1991). ISBN 10: 0849342805/ISBN 13: 9780849342806$4Google Scholar
  9. 9.
    AOCS: Official Methods and Recommended Practices, vol. I, II. American Oil Chemists’ Society, Champaign (1997)Google Scholar
  10. 10.
    Minitab: 16.1.1.: Statistical Software 2010. Minitab, Inc., State College (2010)Google Scholar
  11. 11.
    SPSS: SPSS Professional Statistics (Version 10,1). SPSS Inc. Chicago (1994)Google Scholar
  12. 12.
    Yılmaz, E., Arsunar, E.S., Aydeniz, A., Güneşer, O.: Cold pressed capia pepperseed (Capsicum Annuum L.) oils: composition, aroma, and sensory properties. Eur. J. Lipid Sci. Technol. 117, 1016–1026 (2015)CrossRefGoogle Scholar
  13. 13.
    Yeh, J.-Y., Phillips, R.D., Resurreccion, A.V.A., Hung, Y.-C.: Physicochemical and sensory characteristic changes in fortified peanut spreads after 3 months of storage at different temperatures. J. Agric. Food Chem. 50, 2377–2384 (2002)CrossRefGoogle Scholar
  14. 14.
    Capanoglu, E., Boyacıoglu, D.: Improving the quality and shelf life of Turkish almond paste. J. Food Qual. 31, 429–445 (2008)CrossRefGoogle Scholar
  15. 15.
    Riveros, C.G., Mestrallet, M.G., Gayol, M.F., Quiroga, P.R., Nepote, V., Grosso, N.R.: Effect of storage on chemical and sensory profiles of peanut pastes prepared with high-oleic and normal peanuts. J. Sci. Food Agric. 90, 2694–2699 (2010)CrossRefGoogle Scholar
  16. 16.
    Lima, J.R., Garruti, D.S., Bruno, L.M.: Physicochemical, microbiological and sensory characteristics of cashew nut butter made from different kernel grades-quality. LWT Food Sci. Technol. 45, 180–185 (2012)CrossRefGoogle Scholar
  17. 17.
    Sanders, C.T. III, DeMasie, C.L., Kerr, W.L., Hargrove, J.L., Pegg, R.B., Swanson, R.B.: Peanut skins-fortified peanut butters: effects on consumer acceptability and quality characteristics. LWT Food Sci. Technol. 59, 222–228 (2014)CrossRefGoogle Scholar
  18. 18.
    Li, L., Huan, Y., Shi, C.: Effect of sorbitol on rheological, textural and microstructural characteristics of peanut butter. Food Sci. Technol. Res. 20, 739–747 (2014)CrossRefGoogle Scholar
  19. 19.
    Tanti, R., Barbut, S., Marangoni, A.G.: Oil stabilization of natural peanut butter using food grade polymers. Food Hydrocoll. 61, 399–408 (2016)CrossRefGoogle Scholar
  20. 20.
    Pomeranz, Y., Meloan, E.C.: Food Analysis: Theory and Practice, 3rd edn. Chapman and Hall, New York (1994)Google Scholar
  21. 21.
    Robards, K., Kerr, A.F., Patsalides, E.: Rancidity and its measurement in edible oils and snack foods—a review. Analyst 113, 213–225 (1988)CrossRefGoogle Scholar
  22. 22.
    Codex: Turkish food codex standard for named vegetable oils. Ankara, Turkey (1999)Google Scholar
  23. 23.
    Gamlı, ÖF., Hayoglu, I.: Effects of nut proportion and storage temperature on some chemical parameters of pistachio nut cream. J. Food Sci. Eng. 2, 15–23 (2012)Google Scholar

Copyright information

© Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  1. 1.Department of Food Engineering, Faculty of EngineeringÇanakkale Onsekiz Mart UniversityÇanakkaleTurkey

Personalised recommendations