Effect of different flavoring agents on sensory aspects of hazelnut butter: Identification and prioritization using riddling and TOPSIS approaches
Hazelnuts are nutrient nuts with complex matrices rich in unsaturated fatty and other bioactive compounds such as high-quality vegetable protein, fiber, minerals, tocopherols, phytosterols and phenolic compounds. One of the hazelnut processing methods is its conversion into various products such as...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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AIMS Press
2018-08-01
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| Series: | AIMS Agriculture and Food |
| Subjects: | |
| Online Access: | http://www.aimspress.com/article/10.3934/agrfood.2018.3.266/fulltext.html |
| _version_ | 1818010508784041984 |
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| author | Amir Pourfarzad Mohammad Kavoosi-Kalashami Siamak Gheibi |
| author_facet | Amir Pourfarzad Mohammad Kavoosi-Kalashami Siamak Gheibi |
| author_sort | Amir Pourfarzad |
| collection | DOAJ |
| description | Hazelnuts are nutrient nuts with complex matrices rich in unsaturated fatty and other bioactive compounds such as high-quality vegetable protein, fiber, minerals, tocopherols, phytosterols and phenolic compounds. One of the hazelnut processing methods is its conversion into various products such as hazelnut butter. In this research, the use of different flavorings (cardamom, vanilla, and cocoa) in the production of hazelnut butter was investigated. Indicators for comparison and prioritization of flavorings include color, aroma, appearance, consistency, texture, spreadability and overall acceptance. Prioritization of flavorings was done by two techniques of riddling and Technique for Order Preference by Similarity to Ideal Solution (TOPSIS). These procedures were used under two approaches: The central index of median scores for 7 indicators and the inverse dispersion index of the coefficient of variation for 7 indicators. The results of both approaches showed that cacao was the first priority based on all seven indicators. |
| first_indexed | 2024-04-14T05:56:15Z |
| format | Article |
| id | doaj.art-99f1105b7a2242dd8e718f45bcb83a55 |
| institution | Directory Open Access Journal |
| issn | 2471-2086 |
| language | English |
| last_indexed | 2024-04-14T05:56:15Z |
| publishDate | 2018-08-01 |
| publisher | AIMS Press |
| record_format | Article |
| series | AIMS Agriculture and Food |
| spelling | doaj.art-99f1105b7a2242dd8e718f45bcb83a552022-12-22T02:08:56ZengAIMS PressAIMS Agriculture and Food2471-20862018-08-013326627910.3934/agrfood.2018.3.266Effect of different flavoring agents on sensory aspects of hazelnut butter: Identification and prioritization using riddling and TOPSIS approachesAmir Pourfarzad0Mohammad Kavoosi-Kalashami1Siamak Gheibi21 Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran2 Department of Agricultural Economics, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran1 Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, IranHazelnuts are nutrient nuts with complex matrices rich in unsaturated fatty and other bioactive compounds such as high-quality vegetable protein, fiber, minerals, tocopherols, phytosterols and phenolic compounds. One of the hazelnut processing methods is its conversion into various products such as hazelnut butter. In this research, the use of different flavorings (cardamom, vanilla, and cocoa) in the production of hazelnut butter was investigated. Indicators for comparison and prioritization of flavorings include color, aroma, appearance, consistency, texture, spreadability and overall acceptance. Prioritization of flavorings was done by two techniques of riddling and Technique for Order Preference by Similarity to Ideal Solution (TOPSIS). These procedures were used under two approaches: The central index of median scores for 7 indicators and the inverse dispersion index of the coefficient of variation for 7 indicators. The results of both approaches showed that cacao was the first priority based on all seven indicators.http://www.aimspress.com/article/10.3934/agrfood.2018.3.266/fulltext.htmlflavoring| formulation| hazelnut butter| prioritization |
| spellingShingle | Amir Pourfarzad Mohammad Kavoosi-Kalashami Siamak Gheibi Effect of different flavoring agents on sensory aspects of hazelnut butter: Identification and prioritization using riddling and TOPSIS approaches AIMS Agriculture and Food flavoring| formulation| hazelnut butter| prioritization |
| title | Effect of different flavoring agents on sensory aspects of hazelnut butter: Identification and prioritization using riddling and TOPSIS approaches |
| title_full | Effect of different flavoring agents on sensory aspects of hazelnut butter: Identification and prioritization using riddling and TOPSIS approaches |
| title_fullStr | Effect of different flavoring agents on sensory aspects of hazelnut butter: Identification and prioritization using riddling and TOPSIS approaches |
| title_full_unstemmed | Effect of different flavoring agents on sensory aspects of hazelnut butter: Identification and prioritization using riddling and TOPSIS approaches |
| title_short | Effect of different flavoring agents on sensory aspects of hazelnut butter: Identification and prioritization using riddling and TOPSIS approaches |
| title_sort | effect of different flavoring agents on sensory aspects of hazelnut butter identification and prioritization using riddling and topsis approaches |
| topic | flavoring| formulation| hazelnut butter| prioritization |
| url | http://www.aimspress.com/article/10.3934/agrfood.2018.3.266/fulltext.html |
| work_keys_str_mv | AT amirpourfarzad effectofdifferentflavoringagentsonsensoryaspectsofhazelnutbutteridentificationandprioritizationusingriddlingandtopsisapproaches AT mohammadkavoosikalashami effectofdifferentflavoringagentsonsensoryaspectsofhazelnutbutteridentificationandprioritizationusingriddlingandtopsisapproaches AT siamakgheibi effectofdifferentflavoringagentsonsensoryaspectsofhazelnutbutteridentificationandprioritizationusingriddlingandtopsisapproaches |