CHILEAN HAZELNUT BUTTER, A NEW ALTERNATIVE FOR CONSUMERS

Four formulations of Chilean hazelnut butter were prepared containing Chilean hazelnut paste and 5%, 10%, 15% and 20% margarine. As the leve l of margarine was increased to 20%, the protein and crude fiber conte nt decreased markedly, while those of moisture, crude fat and calories increased. After 90 days of storage, neither the samples stored at 5- degrees-C nor those stored at 15-degrees-C showed any objectionable ef fects both from the bacteriological and chemical point of view. Sensor y analyses, including quality and acceptability studies, were performe d on the various blends. Flavor, color and taste were improved by the addition of margarine to the butter formulas. It is concluded, therefo re, that Chilean hazelnut butter represents a new and interesting alte rnative for human nourishment.