Novel formulation of butter with hazelnut and walnut powders: Physical and organoleptic properties

It seems essential to modify fatty acid profile, reduce cholesterol content of butter and improve its spreadability without any effective loss in its sensory characteristics. In this study, hazelnut and walnut powders were added to butter samples in amounts of 0 (control sample), 10, 20 and 30% to evaluate its physical and organoleptic characteristics and samples were stored for 90 days in refrigerator. Hardness of samples was measured on first and 90th day of storage by Texture Analyzer and sensory analysis was carried out on first day. Adding hazelnut and walnut powders to butter decreased butter hardness significantly (P<0.001). Sensory analysis showed that adding hazelnut and walnut powders to butter improved spreadability of samples. There was not any significant difference between enriched samples and control sample in acceptability. Linear correlation calculated between instrumental and sensory hardness was average and positive (0.46) and with sensory spreadability was average and negative (-0.52) but neither was significant (P>0.05). The results also showed that new formulation of butter with hazelnut and walnut powders, produce a physically and organoleptic acceptable product. Therefore, because of presence of essential fatty acids and antioxidant components in hazelnut and walnut, it is recommended to introduce this functional dairy product to the market.