Processing technology of pistachio halva
2005
Shacker Ardakani, Ahmad | Mirdamadiha, Fatemeh | Shahedi, Mohammad | Kabir, Gholam Hoseyn | Javanshah, Aman Ol-Lah | Abdolahi Ezatabadi, Mohammad | Fooladi, Mohammad Hasan | Salehi, Faramarz
At the present condition that Iran deals with raw pistachio export, development of pistachio processing industries is a necessity. Production of pistachio halva in this investigation is for the mentioned purpose. On the basis of halva tahini formulation and using of pistachio paste (ohadi variety), mixed of white sugar and glucose (with egg albumin) and citric acid and variation in ratio, pistachio halva was produced. Treatments were 3 formulas. Formula 1 contains 44.2% pistachio paste, 30.1%sugar, 12.9%glucose, 1.2%egg albumin, 0.5% from saponaria officinalis root extract, 0.1% citric acid, 1%confectionery oil and 10% water. Formula 2 contains 44.7% pistachio paste, 30.1%sugar, 12.9%glucose, 1.2%egg albumin, 0.1% citric acid, 1%confectionery oil and 10% water. Formula 3 contains 44.2% pistachio paste, 30.1%sugar, 12.9%glucose, 1.7%egg albumin, 0.1% citric acid, 1%confectionery oil and 10% water. Then organoleptic test( by 15 panelists) and chemical test (measuring moisture, protein, oil , carbohydrates, fiber and ash) was carried out. The results are statistically analyzed by completely randomized Design and comparison between the means via Duncan's range test (5% level). Finally proposed the best formula for pistachio halva production. Result of organoleptic test showed that saponaria officinalis root extract had a significant effect in formula and had a positive effect on the texture and a negative effect on the flavour (in 5% level). According to results proposed formula was formula 1. Result of chemical test showed that in this formula, amount of moisture, protein, oil, carbohydrates, fiber and ash was 7.0, 9.9, 24.4, 50.0, 5.9 and 2.80 % respectively. Fiber content of formula 1 was the highest and protein content of it was more than formula 3
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