Effect of nut paste enrichment on physical characteristics and consumer acceptability of bread

Four kinds of nut paste (almond, hazelnut, peanut, walnut) in three different percentages (5, 10, and 15%) were added to bread formula to study the morphogeometric and textural characteristics, and the consumer acceptability of enriched breads. The change of texture along time was also studied. Control bread presented the lowest volume, water loss and height, and the highest firmness and chewiness. The enrichment with 15% of nut paste caused a decrease in loaf volume, weight loss, cohesiveness, and resilience but an increase in height, firmness, and chewiness. Almond and walnut breads presented the lowest values in firmness and chewiness. The lowest cohesiveness and resilience corresponded to hazelnut bread. The increased firmness during storage was slower in enriched than in nonenriched breads. The adhesiveness, cohesiveness, and resilience decreases were more important in the first 2 days of storage. Breads added with 10 and 15% nut paste showed the highest intent for consumption, persistence, and texture values. Peanut-enriched bread was the least accepted bread. Only a third of the consumers were able to correctly identify the nuts added.