Food and Fermentation Industries >

2026 , Vol. 52 >Issue 9: 229 - 238

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043920

Influence of different processing stations on quality characteristics of low-fat walnut paste by combining multivariate statistics with modern instrumental analysis

  • NIU Xiaotong ,
  • MIHEREBAN·Saiwaaidula ,
  • WANG Ying ,
  • ZHANG Jian ,
  • XU Mingqiang ,
  • ZHANG Ting ,
  • MA Yan
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  • 1(Institute of Agro-products Processing,Xinjiang Academy of Agricultural Sciences,Urumqi 830091, China)
    2(Xinjiang Engineering Technology Center for Deep Processing of Main Agricultural Products, Urumqi 830091, China)

Received date: 2025-07-17

  Revised date: 2025-10-12

  Online published: 2026-06-03

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Abstract

To investigate the variation of quality characteristics of low-fat walnut sauce at different processing stages and to identify the main processing stages affecting the quality of low-fat walnuts, the quality indices of low-fat walnut sauce were analysed based on chemical analysis combined with multivariate statistical analysis.Based on chemical analysis and multivariate statistical analysis, the quality indices and volatile components of low-fat walnut sauce were analysed at the blending, baking, homogenization, and sterilisation stages.The changes in microstructural properties were further investigated using modern instruments such as a scanning electron microscope, a laser particle sizer, a near-infrared spectrometer, and an oscillometric scanner.Results showed that the protein and dietary fibre contents of the low-fat walnut sauce in the baking stage were significantly higher than those in the other stages (P<0.05), with 9.27 g/100 g and 4.88 g/100 g, respectively.and with the highest overall acceptability (8.9 points), Maillard reaction took place in this section generated volatile aldehydes with nutty and roasted flavors, such as hexanal and furfural. During homogenization, the d50 particle size of low fat walnut butter decreased by 27.56 μm, thereby improving the stability of the paste. The centrifugal precipitation rate of the low-fat walnut sauce in the sterilisation stage was reduced 16.5% and the hardness increased 0.07 N, but off-flavours, such as 2-ethylbutyric acid was produced.In contrast, the sterilised group produced browning and off-flavours in the sauce body due to high temperatures, leading to a decrease in acceptability.The structure of the sauce body was achieved by reorganisation of protein hydrogen bonding and enhancement of hydrophobicity.

Key words： low-fat walnut sauce; different processing; quality characteristics; structural characteristics

Cite this article

NIU Xiaotong , MIHEREBAN·Saiwaaidula , WANG Ying , ZHANG Jian , XU Mingqiang , ZHANG Ting , MA Yan . Influence of different processing stations on quality characteristics of low-fat walnut paste by combining multivariate statistics with modern instrumental analysis[J]. Food and Fermentation Industries, 2026 , 52(9) : 229 -238 . DOI: 10.13995/j.cnki.11-1802/ts.043920

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