The Role of Honey in Improving Rheological Properties of
Nut Butters, Spreads, and Pastes: A Review Study
Ahmad Shakerardekani (PhD)1*, Khosro Behmaram (MSc)2, Aram Bostan (PhD)2, Ali Dini (PhD)3
1Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research,
Education and Extension Organization (AREEO), Rafsanjan, Iran
2Research Institute of Food Science and Technology, Mashhad, Iran
3 Pistachio Safety Research Center, Rafsanjan University of Medical Sciences, Rafsanjan, Iran
Received: 20.10.2019 Accepted: 16.02.2020
Honey, as a nutraceutical and a functional substance, plays the role of a sweetener and has an impact on rheological characteristics, including flow properties and viscosity. This study aims to critically review the importance of honey and its uses in terms of rheological properties in nut butters, spreads, and pastes. A total of 49 reviews published in major food and science journals were assessed in this review article to study their methods. Assessments were made based on some explicit criteria of information synthesis. Research indicates the useful role of honey in the food industry, especially in nut butters, spreads, and pastes through imparting desired texture and rheological properties. Nuts and their related products have received much attention in developing a healthy lifestyle. Accordingly, they are commonly used, apart from in a natural form, as ingredients in various processed foods, such as confectionery and bakery products as pastes and spreads. Rheological properties can improve processing and end-use quality. Understanding rheology of foodstuffs is effective in predicting long-term stability of products, especially that of plant-based oils.
►Please cite this article as follows:
Shakerardekani A, Behmaram Kh, Bostan A, Dini A. The role of honey in improving rheological properties of nut butters, spreads, and pastes: A review study. Pistachio and Health Journal. 2019; 2 (4): 27-42.