Study on the Production of Pistachio Chocolate.

At now, pistachio is the last agricultural product which selected in most of Iran's regions. Therefore, in this case, there is no possibility to use cultural diversification for reducing of production and price fluctuation. Diversity in food processing products is a solution that reduces most of marketing and production risk. Production of pistachio chocolate was done for this purpose. In this investigation, after technology study and considering the best method and machinery for chocolate production, 12 chocolate formula using pistachio paste and pistachio powder, was produced. Then a sensory panel of 7 trained assessors performed an analytical test with quantitatively characterization of eight sensory attributes contain: appearance (smoothness and gloss of the surface, crumbliness of the margins, colour), breakage, distribution of the supplements, solubility, sweetness, mouth feel (grained, stickiness, thickness in mouth), aroma and aftertaste (off flavour, bitterness). Comparison between the means was done via Duncan range test (5% level). Consumer test to assess the preference was performed with 65 person (15- 30 years). They were treated as random consumers in Rafsanjan city. Then final and suitable formula was suggested. using benefit cost ratio, production line was studied from economic point of view. Also cost of pistachio processing unit line was estimated. Organoleptic test result showed that pistachio chocolate contain pistachio powder, milk powder and coca powder (formula 2) has obtained the most score. Also in consumer test, formula 2 has obtained 82.35% of good, very good and extremely good scores. Result of evaluation of nutrition value showed that there are no significant effect among formula 1, 2 and 5 (in protein, oil and carbohydrate point of view). Therefore formula 2 was the best formula. Economical evaluation results showed that benefit cost ratio is 2.53 in 20 % discount rate. Therefore production of pistachio chocolate could be economic.