Obtaining fortificated product by adding flaxseed and soya flour to hazelnut paste

In this study, the effects on the sensory, textural properties and oxidative stability of the addition of soya and flaxseed which are admitted as fuctional food due to their potential health benefits, were investigated. For this purpose, non-fat soya flour and milled flaxseed were added to hazelnut paste samples in ratios of 5 %, 10 % and 15 % percent and then the mixtures were stored at 21± 2ºC for a period of 3 months. The changes in the physicochemical and sensitive properties of the samples were then analyzed.According to the results of the research, addition of soya and flaxseed to paste samples caused an important change in the L, a and b values of the samples at the end of the 3rd month. While the instrumental texture parameters of paste samples were not affected by the ratio of addition, significant differences were observed between samples in the sensory textural parameters like spreadability, graininess and stickiness. The changes in sensory properties like spreadability, roasted hazelnut flavor, graininess, stickiness, taste and overall acceptability except for rancid flavor values were not perceived by the panelists during the period of storage. As the ratio of addition increased, the spreadability property decreased and the rancid flavor values, graininess and stickiness increased. This unfavorable situation was caused the panelists to give less points to flavor and overall acceptability properties of these samples. The paste samples which were the most favorite in flavor and overall acceptability were the ones containing 5 % soya and 5 % flaxseed and the control sample. The increase in the ratio of addition has caused a hardly noticable increase in the peroxide and free fatty acid values. In samples supplemented with soya the increase in ratio of addition of soya was caused a small decrease in the induction time, on the other hand, compared to others a distinct decrease has been especially determined in the induction period for samples with 10 and 15 % flaxseed addition. At the end of storage period, paste sample containing 5 % soya was revealed the minimum peroxide and free fatty acid values.As a result, 5 % addition of soya and flaxseed did not have any negative effect on the product quality measured by physical, textural, sensory properties and oxidative stability during storage, besides, they were chosen as the most favorite samples with respect to flavor and overall acceptability criterian. Due to its potential health benefits, addition of soya and flaxseed to hazelnut paste at the ratio of 5 % which is one of the important nutritions consumed at breakfast, will increase these nutritions consumption and help them become part of daily diet.Keywords: Hazelnut paste, soya, flaxseed, fortification, functional food