Biochemical Properties of Nut Butter of Nontraditional Formulation Using Secondary Plant Raw Materials

The purpose of this research was to develop nut butter from hazelnuts with the addition of sea buckthorn pulp. The production scheme of nut butter included the preparation of raw materials, including drying hazelnuts at a temperature of 30°C for 6.0–6.5 h and sea buckthorn pulp at a temperature of 70°C for 12.0–12.2 h in a dehydrator. To ensure the homogeneity and plasticity of the resulting mass, we carried out 2-stage grinding of hazelnut kernels in melange: at a rate of 90 rpm for 30 min and up to 10 rpm for 2.5–3.0 h, followed by mixing with sea buckthorn pulp for 30 min. Several sample groups were formed: control group (nut butter from hazelnut kernels without sea buckthorn pulp), 1st experimental group (with the addition of 6 g of sea buckthorn pulp per 100 g of hazelnuts), and 2nd experimental group (with the addition of 12 g of sea buckthorn pulp per 100 g of hazelnuts). Physicochemical and microbiological parameters were estimated using standard methods. The developed prototypes with sea buckthorn pulp had high nutritional and biological value. As a result of its addition, the content of vitamin C increased by 0.21–0.34 mg/100 g and that of β-carotene by 3.3–6.7 mg/100 g compared to nut butter without sea buckthorn pulp, which contained only β-carotene traces (0.01 mg/100 g). Samples of nut butter with the addition of pulp contained a high content of valine (8.9 g/100 g of protein), leucine (8.9 g/100 g of protein), and methionine (2.3 g/100 g of protein). The advantages of the developed product include a lower peroxide value (which serves as an indicator of oxidative processes of fat) of nut butter of the 1st and 2nd experimental groups (3.6–3.7 mmol active acid/kg) than that of the control sample. The low water level in nut butter inhibits the development of microorganisms, which makes QMA&OAMO (4.1 × 10³ CFU/g) consistent with regulatory requirements in accordance with TR CU 021/2011.