In this study, snacks were prepared by combining hazelnut shell, teff flour, persimmon powder, almond milk, carob flour, and quince seed mucilage. The snack properties were assessed by analyzing physical (water holding capacity (WHC), water solubility index (WSI), shrinkage ratio, and color change), chemical (ash, protein, fat, dietary fiber, and total phenolic content), textural (hardness and fracturability), and sensory (appearance, taste, odor, and texture) properties. An increase in hazelnut shell content resulted in lower WHC and WSI, but higher shrinkage value. Snacks produced with hazelnut shell became lighter (L*: 34.53–38.61) compared to the control sample (L*: 23.22). The proximate composition of the snacks mostly differed in protein content (11.52–12.94%), total dietary fiber (31.91–44.96%), and total phenolic contents (2.20–2.77 mg GAE/g sample) compared to the control sample. However, Ca (0.241–0.246 g/100 g) and Mg (0.145–0.161 g/100 g) contents showed no significant difference (p > 0.05) among all the snacks and the control sample. Compared to the control (732.27 g), hardness values (223.20–683.20 g) of the snacks decreased with increasing hazelnut shell incorporation. Sensory evaluation revealed that the increasing hazelnut shell and mucilage concentration resulted in increasing taste and odor features of snacks. Additionally, the newly formulated snack product containing hazelnut shell and persimmon powder received higher sensory scores than the control samples.

Graphical abstract

中文翻译：

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榛子壳和画眉草粉制备的功能性休闲食品的品质特性

在这项研究中，将榛子壳、画眉草粉、柿子粉、杏仁奶、角豆粉和榅桲籽粘液混合制成零食。通过分析物理（保水能力（WHC）、水溶性指数（WSI）、收缩率和颜色变化）、化学（灰分、蛋白质、脂肪、膳食纤维和总酚含量）、质地（硬度和脆性）和感官（外观、味道、气味和质地）特性。榛子壳含量的增加导致 WHC 和 WSI 降低，但收缩值升高。与对照样品（L*：23.22）相比，用榛子壳生产的零食变得更轻（L*：34.53-38.61）。零食的近似成分主要差异在于蛋白质含量（11.52-12.94%）、总膳食纤维（31.91-44.96%）和总酚含量（2.20-2.00%）。77 mg GAE/g 样品）与对照样品相比。然而，所有零食和对照样品中的钙 (0.241–0.246 g/100 g) 和镁 (0.145–0.161 g/100 g) 含量没有显着差异 (p > 0.05)。与对照（732.27 克）相比，零食的硬度值（223.20-683.20 克）随着榛子壳掺入量的增加而降低。感官评价表明，榛子壳和粘液浓度的增加导致零食的味道和气味特征增加。此外，新配制的含有榛子壳和柿子粉的零食产品比对照样品获得了更高的感官评分。05) 在所有零食和对照样品中。与对照（732.27 克）相比，零食的硬度值（223.20-683.20 克）随着榛子壳掺入量的增加而降低。感官评价表明，榛子壳和粘液浓度的增加导致零食的味道和气味特征增加。此外，新配制的含有榛子壳和柿子粉的零食产品比对照样品获得了更高的感官评分。05) 在所有零食和对照样品中。与对照（732.27 克）相比，零食的硬度值（223.20-683.20 克）随着榛子壳掺入量的增加而降低。感官评价表明，榛子壳和粘液浓度的增加导致零食的味道和气味特征增加。此外，新配制的含有榛子壳和柿子粉的零食产品比对照样品获得了更高的感官评分。

图形概要