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AIMS Agriculture and Food

2018, Volume 3, Issue 3: 266-279. doi: 10.3934/agrfood.2018.3.266
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Research article

Effect of different flavoring agents on sensory aspects of hazelnut butter: Identification and prioritization using riddling and TOPSIS approaches

  • 1.
    Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
  • 2.
    Department of Agricultural Economics, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
  • Received: 15 May 2018 Accepted: 16 August 2018 Published: 15 August 2018

  • 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.

    Citation: 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[J]. AIMS Agriculture and Food, 2018, 3(3): 266-279. doi: 10.3934/agrfood.2018.3.266

    Related Papers:

  • 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.


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    [1] Maguire L, O'sullivan S, Galvin K, et al. (2004) Fatty acid profile, tocopherol, squalene and phytosterol content of walnuts, almonds, peanuts, hazelnuts and the macadamia nut. Int J Food Sci Nutr 55: 171–178. doi: 10.1080/09637480410001725175
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  • © 2018 the Author(s), licensee AIMS Press. This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0)
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