Optimization of pistachio butter production processing.
2006
Shaker Ardakani, Ahmad | Kabir, Gholam Hossein | Shahedi, Mohammad
Pistachio processing is one of the ways to increase the value added of pistachio. Production of pistachio butter is for this purpose. Pistachio butter is a paste form product that contain mainly milled, roasted pistachio kernel with sugar. The aim of this investigation is to produce pistachio butter with suitable stability and shelf life. This product is suitable in flavor, texture and color point of view. 110°C is determined as the first best temperature among 90, 100, 110, 120, 130, 140, 150°C (15 min) for producing pistachio butter. Also, panelists determined 15-25% sugar as a suitable range in the formula. In this investigation, the effect of two emulsifiers (lecithin and mono-di glycerids) in tree levels (0.0, 1.0, 2.0%), on the oil leakage and effect of one type of antioxidant (BHT) in tree levels (0.00, 0.01 and 0.02%) on the peroxide value for pistachio butter and pistachio paste after 4 months storage in 20 °C was studied( in 3 replicate ). Rheological and organoleptic test performed on the finished product. The results are statistically analyzed by completely randomized Design and comparison between the means via Duncan ' s range test (5% level).The result of organoleptic test showed that the treatment contains 2% lecithin and 2% mono-diglycerides had the least leakage of oil from pistachio butter and pistachio paste without any adverse effect on colour, smell and flavors. Based on the result, pistachio butter produced in this investigation , has higher score in flavour and texture point of view and less score in colour point of view than industrial pistachio butter. Results, also, showed that addition of BHT antioxidant has a significant effect on the peroxide value and shelf life of pistachio butter. Rheological experiment showed the pistachio butter produced in this investigation is 1.5 times softer than industrial pistachio butter. On the basis of study results, suitable pistachio butter production formula contains 72.99 - 82.99 % pistachio kernel, 15-25 % sugar, 1%lecithin, 1% mono di glyceride and 0.01 % BHT.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Agricultural Research and Education Organization