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

Abstract

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.