The effect of two types of antioxidant (BHA and BHT) on the quality of pistachio halva
2007
Shacker Ardakani, Ahmad | Mirdamadiha, Fatemeh | Salehi, Faramarz | Shahedi, Mohammad | Kabir, Gholam Hoseyn | Javanshah, Aman Ol-Lah | Abdolahi Ezatabadi, Mohammad | Fooladi, Mohammad Hasan
At the present condition that Iran deals with raw pistachio export, development of pistachio processing industries is a necessity for increasing of added value. Production of pistachio halva in this investigation is for the mentioned purpose. On the basis of pistachio halva formulation (using of pistachio paste [ohadi variety], mixed of white sugar and glucose with egg albumin, confectionery oil and citric acid) pistachio halva was produced. In this investigation, the effect of two antioxidant (BHA and BHT) in three levels (0.0, 0.01% and 0.02%) on the pistachio halva oil shelf life was studied. Then organoleptic test (by 15 panelists) was carried out. The results are statistically analyzed by Completely Randomized Design (CRD) and comparison between the means was done via Duncan's range test (5% level). Finally proposed the best antioxidants ratio for pistachio halva production. Peroxide value measuring showed that treatment 1 had the most peroxide value and treatment 9 had the least. This indicates that 2 antioxidants had the synergistic effect. Results of organoleptic test showed that addition of antioxidants have not negative effects on the flavor, texture and color of pistachio halva. According to quality factors (peroxide value and organoleptic test) proposed treatment of 9 as the best treatment that was contains 0.02% BHA and 0.02% BHT.
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