Journal
FOOD REVIEWS INTERNATIONAL
Volume 39, Issue 5, Pages 2530-2542Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/87559129.2021.1961269
Keywords
Pecan nuts; pecan oil; pecan nut cake; pecan byproducts; product development
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Pecan kernels and oil are gourmet products with nutty flavor and functional properties. They are important sources of phytochemicals associated with antioxidant, anti-inflammatory, and cardio-protective properties. However, incorporating pecan byproducts into food formulations is a great challenge due to their technological characteristics still being under study.
Pecan kernels and oil are considered gourmet products with nutty flavor and functional properties, being important sources of phytochemicals associated with antioxidant, anti-inflammatory, and cardio-protective properties. Currently, their intake has augmented, leading to an increase of byproducts generation such as hard-shells, leaves, and pecan nut cake. These byproducts contain phenolic compounds, making them potential ingredients for functional foods development. However, their incorporation into food formulations represent a great challenge since their technological characteristics are still under study. Physico-chemical characteristics and health-related properties of pecan kernels and oil are highlighted, along with technological functionality of pecan byproducts for functional foods development.
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