Development of an innovative nougat from honey, blueberries, and pecan nuts

A nougat filling formulation sweetened with honey was optimized using a two-factor design with three levels (3%, 5%, and 7%) for pecans and blueberry powder. Chromatic parameters, water activity, moisture content, and mechanical properties were analyzed using response surface models. According to global desirability criterion, the optimum nougat filling contained 5% pecans and 7% blueberries powder, and it was characterized by: 0.622 N (cutting force), −0.037 N/mm (adhesiveness), 1.03 (elasticity), 0.886 (cohesiveness), 0.664 (water activity), and 18.3% (humidity). Then, the optimum filling was employed to develop a nougat snack, and its storage stability was followed for 35 days. At 25°C the nougat retained its quality properties while at 35°C the fracture stress decreased 3.6 times. Sensory analysis showed very high consumers' interest in the nougat. The results suggest that the product could have a high potential to be launched into the market. Novelty impact statement: The novelty of this work stands on the development of a new type of confectionery product following the actual trends to pursue a healthier diet, by increasing fruits and nuts consumption. In this sense, a nougat containing blueberries and pecan nuts was developed, and a sugar/syrup replacement strategy was applied, by using honey as a sweetener in order to attain a sensory acceptable product. Finally, this alternative snack with interesting nutritive input may also be developed from sub-standard blueberries and pecan nuts, adding value to these products.

Fil: Muchiutti, Gabriela Silvina. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina

Fil: Sosa, Natalia. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina

Fil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina

Fil: Larrosa, Virginia Judit. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina