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Abstract
Pecan-based foods often suffer from consistency issues due to the oil content of the nuts, and thus product options are somewhat limited in comparison to other nuts. Two potential pecan products were selected and specialized ingredients were applied to address the products’ textural shortcomings. Apple and sweet potato flours were included in pecan butter to test their effects on the consistency. The firmness and spreadability increased and visible oil separation was decreases at levels of flour inclusion that did not negatively impact consumer preference. Secondly, a process for producing a pecan-based non-dairy cheese analog was developed. In order to develop a gel network capable of mimicking the textural and thermal behavior of cheese, acid-thinned potato starches were applied at different levels, resulting in the development of a porous gel network, which surrounded both oil droplets and pecan fragments. This allowed for adequate firmness and melting behavior to be achieved.