Walnut Paste: A Healthy Alternative for Nutella Consumers

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  • Eugenia COVALIOV
  • Rodica SIMINIUC
  • Violina POPOVICI




Nutella is the best-selling chocolate and hazelnut spread in the world. It is known that the main ingredients of Nutella are sugar (55%) palm oil (23%), hazelnuts (14%), cocoa solids and skimmed milk (8%). Currently, worldwide, there is a tendency to make healthier food choices, and the sugar and palm oil from Nutella’s formulation are ingredients blamed for causing certain health disorders (obesity, cardiovascular diseases and diabetes). In this order, the purpose of the research was to develop the technology for obtaining walnut paste, since walnuts have proven prophylactic properties, with a low sugar content and without palm oil. The quality of the elaborated walnut paste was determined and monitored during the shelf life in terms of oxidative stability (Acidity index (FFA) and Peroxide value (PV)), total phenols content, antioxidant activity and rheology. The obtained results demonstrated that during 4 months of storage the acidity index of the walnut paste did not register significant changes, reaching maximum values of 0.17±0,01 (Oleic g/100 g), while the peroxide values evolved up to 2.22±0,03 meq/kg oil. The slow evolution of the oxidative parameters can be due to the phenolic compounds in walnut paste that recorded a value of 47.2±0,36 mg GAE/g with an antioxidant activity (DPPH free radical scavenging) of 70±1,02 %. Concerning sensory characteristics, the walnut paste samples were positively appreciated in comparison with Nutella and no significant quality difference was observed after storage for 4 months.


Covaliov, E., Siminiuc, R., & Popovici, V. (2022). Walnut paste: a healthy alternative for nutella consumers. The Eurasia Proceedings of Health, Environment and Life Sciences (EPHELS), 7, 28-35.




How to Cite

COVALIOV, E., SIMINIUC, R., & POPOVICI, V. (2023). Walnut Paste: A Healthy Alternative for Nutella Consumers. The Eurasia Proceedings of Health, Environment and Life Sciences, 8, 28–35. https://doi.org/10.55549/ephels.49