L. E. Chacón-Garza.et.al. Int. Journal of Engineering Research and Application www.ijera.com ISSN : 2248-9622, Vol. 6, Issue 12, ( Part -3) December 2016, pp.97-101 RESEARCH ARTICLE OPEN ACCESS Elaboration and sensory evaluation of pecan nut butter (Carya Illinoensis K) suitable for people with chronic diseases L. E. Chacón-Garza*, C. E. López-Martínez*, A. Rodríguez-Vidal** G. Tuirán* and H. D. Flores-Chávez*** *(Escuela de Ciencias de la Salud. Universidad Autónoma de Coahuila, Piedras Negras, México. ** (Department of Food Research. Universidad Autónoma de Coahuila, Saltillo, México. ***(Universidad del Valle de México, Laureate International Universities, Saltillo, México ABSTRACT The objective of the present work was to elaborate two butters with pecan nut (Carya Illinoensis K), suitable for people with chronic degenerative diseases and with cardio vascular risk. Because are these diseases are one of the leading causes of death in the world. The pecan nut (Carya Illinoensis K) is a food rich in monounsaturated fatty acids (MUFAs) such as oleic acid and polyunsaturated fatty acids (PUFAs) such as linoleic acid, which have been shown to be effective in lowering LDL cholesterol levels. A sensorial test was also carried out to see the grade level of this product, finding that it was well accepted by potential consumers. The parameters that most influenced the choice and acceptability of butter were the appearance and consistency. Keywords: butter, chronic diseases, nut, pecan, sensory - I. INTRODUCTION linolenic) [3], [8], [9]. Besides, the oxidative stress is Actually, high interest exists in consuming common in chronic degenerative disease, and it has foods that contribute to maintaining a healthy state, been assumed that dietary antioxidants may have as well as preventing degenerative diseases [1]. protective effect, of this nut; the pecans (Carya Among this type of food are nuts, which are Illinoensis K) have one of the highest contents of nutritious, tasty, convenient, and easy snack that antioxidants [6], [10]. contribute to a healthy lifestyle. They are typically The consumption of nuts in natural form is consumed as whole nuts (either raw or roasted or limited. Children and elderly people cannot easily salted) or used as ingredients in a variety of open the nuts and consume them [2]. Another processed foods, especially in spreads, bakery, and problem after processing and before consumption of confectionary products, among others [2], [3]. nuts is their storage and handling which influence Epidemiologic studies have consistently the quality of the product, and there are many reports demonstrated beneficial effects of nut consumption about presence of mycotoxins, especially aflatoxin on coronary heart disease (CHD) morbidity and in nuts [2], [11]. mortality in different population groups [3], [4], [5], Development of new products such as [6]. There is speculation that the cholesterol butter of nut and using suitable packaging materials lowering effect associated with nut consumption can reduce the risk of losses of product due to arises primarily from the fatty acid composition of contamination to mycotoxins. Development of butter nuts but may be caused by some other component of nut would potentially increase the food uses of [4], [5]. Generally, nut oils are rich in nuts and introduce consumers to a healthier food [2]. monounsaturated fatty acids, predominantly oleic The term “nut butter” refers to products that contains acid, but contain much lower amounts of at least 90% nut ingredients [2], and have a variety polyunsaturated fatty acids, predominantly linoleic of uses, and the most common use is in sandwich acid, and small amounts of saturated lipids [3], [4], preparation. Other uses include as toppings for [5], [6], [7]. edible crackers or as dips for vegetable pieces [2], The pecan nut (Carya Illinoensis K) [10]. possesses a series of functional properties that make The overall quality of nut butter is related it a good alternative for an adequate nutrition. The to the quality of nut paste which is used as the main pecan had a high content of proteins (12%) and fatty ingredient. The quality of nut paste is influenced by acids, approximately 63% of these fatty acids are raw kernel quality, processing conditions such as monounsaturated (mainly oleic) and 27% are roasting temperature and time, and storage polyunsaturated fatty acids (mainly linoleic and conditions [13]. Efforts have been made to improve the flavor and texture of nut spreads by addition of www.ijera.com 97 | P a g e L. E. Chacón-Garza.et.al. Int. Journal of Engineering Research and Application www.ijera.com ISSN : 2248-9622, Vol. 6, Issue 12, ( Part -3) December 2016, pp.97-101 moist ingredients such as honey or several types of Sciences, of the Universidad Autónoma de Coahuila, flavorings [2]. México. The conditions of the sensory room were 25 Finally, the most important characteristic of °C of temperature and white light illumination. A nut butter is spreadability, it is of utmost importance hedonic scale was used from 1 to 7. Being 1 dislike that the product should have a soft texture and be very much and 7 like very much and 3 was the easily spreadable to avoid tearing the bread or rejection point. The attributes of appearance, color crumbling the crackers. The aim of the present work pleasant, consistency, smell nut, pleasant smell, nut was to evaluate the sensory characteristics of two taste, sweet taste, salt content, pleasant taste and pecan nut (Carya Illinoensis K) butters suitable for general taste were evaluated. people with chronic diseases. 2.3 Experimental Design II. MATERIAL AND METHODS For the analysis of the nutritional analysis 2.1 Manufacture of nut butters of nut butters of pecan nut (Carya Illinoensis K), a Pecan nuts (Carya Illinoensis K var multiple comparison test of Tukey HSD (p=0.5) was Pawnee) were purchased from a farm in the used. Sensory analysis data were analyzed using a municipality of Zaragoza, Coahuila, Mexico. Two Kruskhal-Wallis test. Duncan test was applied to nut butters, of nut pecan were made, using the same compare sums of ranks and principal component formulation. For each 100 g of pecan nut, 1.35 g of analysis (p=0.05). Data analysis was carried out sea salt and 2 g of sucralose were used. The using Statgraphics Centurion XV software version ingredients were mixed and liquefied until they 16.1.15 Statpoint Technologies, Inc. Warrenton, acquired a viscous consistency. They were packaged Virginia and stored at 5 ° C until use. One sample was pre- warmed at 135 ° C for 25 min until it takes on a III. RESULTS AND DISCUSSION golden color, this were the toasted sample. And the 3.1 Analysis of nutritional content other sample was not pre-warmed and these were Two nut butters (Carya Illinoensis K) were unroasted sample. evaluated, nutritionally evaluated, without found significant differences between them (p=0.05). It 2.2 Nutritional analysis of nut butters was determined that for each 30 g of pecan nut A nutritional analysis of the samples was butter, the product has energy value of 223.2 Cal, carried out in which total fat, total sugars, dietary equivalent to 933.8 kJ, this energy was obtained of: fiber, protein and sodium were determined using the 23.3 g of total fat, 4.32 g of carbohydrates and 3 g of AOAC methodology [14]. In addition, the protein (Table 1) [8], [9], [16]. percentages of calcium, iron and vitamins A and C The resulting product had a high number of were determined through established nutritional calories, and most of these were fat. However, it is tables [15], [16]. important to remember that although traditionally the nut it was considered as unhealthy due their high 2.3 Sensory analysis of nut butters fat content, recent epidemiologic and numerous Sensory analysis of two nut butters of clinical studies, have provide evidence that frequent pecan nut (Carya Illinoensis K) was performed by nut consumption is associated with favorable plasm un-trained panel composed of 50 panelists. The lipids profiles [3], [5], [17], [18]. It has been shown distribution in age was in range between 17-42 years that 30 g serving of nuts, it helps to reduce total old, and the distribution in female and male was 60 cholesterol and LDL cholesterol, [5] the and 40% respectively. consumption of nut fatty acids can decrease The evaluation was conducted in the cardiovascular risk [5], [17]. Bromatology Laboratory of the School of Health Nutritional facts 200 g Portion 30 g (2 Teaspoons) Energy 1488 Cal / 6225.7 kJ 223,2 Cal / 933.8 kJ Total fat 155,55 23.3 Total carbohydrates 28,8 g 4.32 g Dietary fiber 20 g 3 g Protein 20 g 3 g Glucose 8 g 1.2 g Sodium 1.1 g 55 mg Sucralose 1g 15 mg Cholesterol 0 mg 0 mg Iron 28 %* 4.2 %* www.ijera.com 98 | P a g e L. E. Chacón-Garza.et.al. Int. Journal of Engineering Research and Application www.ijera.com ISSN : 2248-9622, Vol. 6, Issue 12, ( Part -3) December 2016, pp.97-101 Calcium 14 %* 2.1 %* Vitamin C 2 %* .3 %* Vitamin A 2 %* .3 %* Table 1. Nutritional facts of pecan unroasted butter nut (Carya Illinoensis K var Pawnee) * Based on a diet of 2000 Calories The product is low in sugars so it is also what was reported for soy-butter where it was found, suitable for diabetic patients. It can be consumed as that the roasted altered the viscosity and texture part of the breakfast or as a snack for athletes who significantly [19], this are because the moisture need to replenish energy and protein after intense content of nuts was reduced [2], [20]. This was very exercise, or for those people who need to gain important because, the consistency and texture are of weight for some reason [18].