Substitution of cocoa powder with hazelnut skin powder in cocoa hazelnut spreads

Abstract

In this study, the potential of hazelnut skin powder (HSP) as a cocoa powder (CP) substitute in the production of cocoa hazelnut spreads was evaluated. CP was replaced with HSP at the ratio of 15%, 30%, and 45% by weight in novel formulations. Free fatty acid (FFA), peroxide value (PV), fatty acid composition, instrumental color and textural properties, sensory attributes, total phenolic content (TPC), antioxidant capacity (AC), and microbial load of the final products were investigated after 30, 60, 90, 180, and 270 days of storage. FFA and PV of cocoa hazelnut spreads significantly increased during storage (p < .05). Palmitic, oleic, and linoleic acid were determined as predominant fatty acids in the new cocoa hazelnut spreads. The cocoa hazelnut spreads with HSP were generally preferred by panelists, and the highest overall acceptability was observed in the cocoa hazelnut spread with 15% HSP. In addition, the substitution of CP with HSP significantly increased TPC, while it did not affect AC. Practical applicationsSubstitution of the cocoa powder with hazelnut skin powder enhanced the textural and sensory properties of the cocoa hazelnut spreads. In addition, a healthier product containing more phenolics can be produced by partially replacing cocoa powder with hazelnut skin powder. The use of hazelnut skin powder as cocoa powder substitute could provide cost reduction in the production of cocoa hazelnut spread and contribute to zero waste in the industry.