Technological optimization and market preparation of caramelized walnuts: development, processing factors, and commercial strategy

Abstract

The increasing consumer demand for premium, clean-label confectionery products has driven innovation in both product development and processing strategies. This study focused on the technological optimization and commercial readiness of caramelized walnuts, a gourmet snack with notable nutritional value and sensory appeal. Conducted in collaboration with a local food enterprise, the research aimed to identify optimal parameters for the caramelization process and to formulate a market-oriented launch plan. Experimental trials involved testing various walnut varieties (including Chandler and Franquette), caramel syrups with different sugar compositions, and a range of oils with varying oxidation stability. Results indicated that optimized caramelization parameters—specifically the use of a glucose–sucrose syrup blend at 120–130°C and high-oleic sunflower oil—minimized undesirable sugar crystallization and promoted the formation of a uniform, glossy caramel coating. These parameters also contributed to achieving a crisp yet stable texture and a balanced sweetness that did not overpower the natural flavor of the walnuts. Accelerated storage tests demonstrated that the product maintained its structural integrity, flavor, and aroma for at least six months when stored in hermetically sealed, moisture-resistant packaging. Sensory assessments carried out with a semi-trained panel confirmed the high acceptability of the product, with scores reflecting strong consumer preference for both texture and flavor complexity. These findings validate the effectiveness of the optimized formulation and processing method in delivering a premium-quality caramelized walnut snack with consistent sensory and physicochemical stability.