Replication Data For: Sensory optimization of gluten-free hazelnut omelette andsugar-modified chestnut pudding: A free choice profiling approach for enhanced traditional recipe formulations

The different files describe the sensory, microbiological, physicochemical, and nutritional parameters of the hazelnut omelette with and without gluten, and the chestnut pudding with or without sugar. The aim of the present study was to incorporate the Terra Fria chestnut (Portugal) and Negreta hazelnut from Reus (Spain) in traditional Mediterranean recipes. The sensory, technofunctional, nutritional, and shelf-life characterization were investigated in hazelnut omelette (gluten and gluten-free) and chestnut pudding (sugar and sugar-free) formulations.