Pistachio Halva Production.

In this investigation, On the basis of pistachio halva formulation using pistachio paste (ohadi variety), mixed of white sugar and glucose with egg albumin, confectionery oil and citric acid) pistachio halva was produced and suitable formula was selected. After chemical tests, the effect of three emulsifiers (lecithin, mono di glycerides and glycerol mono stearate) in three levels (0.0. 0.5 and 1.0 %), two antioxidants (BHA and BHT) in three levels (0.0. 0.01 and 0.02 %), soap root extract (from saponaria officinalis) and commercial Glycyrrhizin was used as texture softening, flavoring and emulsifying agent in three levels (0.0, 0.1 and 0.15 %) on the pistachio halva formulation was studied. In each test, oil separation (in test 1 1st 3), peroxide value (in test 2) and organoleptic test (by 15 panelists) was carried out After 4 mount storage at 20 degree centigrade, The results were statistically analyzed in a Completely Randomized Design (CRD) and comparison between the means was done via Duncan's range test (5% level). Finally formula was studied from economic point of view. Result of chemical tests showed that in final formula, moisture content, protein, oil, carbohydrate, fiber and ash was 7.0, 9.9, 24.4, 50.0, 5.9 and 2.8% respectively. Control treatment had the most of oil separation from halva texture while it was less in treatment of 1% lecithin, 1% mono di glycerides and 1% glycerol mono stearate. On the basis of organoleptic test, treatments with different amount of emulsifiers had not significant effect. Result of peroxide value measuring showed that control had the most amount of peroxide value. The best treat that consumed less amount of antioxidant, was contained 0.01 % BHA and 0.02 % BHT. These results showed that, two types of antioxidant had synergistic effect. None of the antioxidant had significant effect on flavor, texture and color.Results showed using 0.1% soap root extract and 0.1% commercial Glycyrrhizin were suitable in formula. According to oil separation, peroxide value and organoleptic test, use of 1% lecithin, and 0.5% glycerol mono stearate, 0.01% BHA and 0.01 % BHT, 0.1% soap root extract and 0.1% commercial Glycyrrhizin was recommended. In economic point of view, benefit cost ratio is 1.5. If we consider price of pistachio halva 60000 rails per kg and 20% discount rate, benefit cost ratio rate is more than 1. As a result this project is economically. Also price of one kg pistachio halva (annual cost/production) was 38741 rails. Therefore if we can sell product more than 38741, this project could be economic.