The effect of monoglyceride addition on the rheological properties of pistachio spread
Pistachio nut (Pistacia vera L.) is one of the most delicious and nutritious nuts in the world. In this study, monoglycerides (0.0–1.5 %) as lipophilic emulsifiers were used to prevent oil separation in pistachio spread A (containing 50.0 % pistachio paste, 30.0 % icing sugar and 20.0 % red palm oil...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/28763/1/The%20effect%20of%20monoglyceride%20addition%20on%20the%20rheological%20properties%20of%20pistachio%20spread.pdf http://psasir.upm.edu.my/id/eprint/28763/ |
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| Summary: | Pistachio nut (Pistacia vera L.) is one of the most delicious and nutritious nuts in the world. In this study, monoglycerides (0.0–1.5 %) as lipophilic emulsifiers were used to prevent oil separation in pistachio spread A (containing 50.0 % pistachio paste, 30.0 % icing sugar and 20.0 % red palm oil) and B (containing 58.3 % pistachio paste, 25.0 % icing sugar and 16.7 % red palm oil). Changes in rheological behavior of pistachio spreads were investigated. The highest work of shear (which indicates spreadability) was observed in Formulations A and B containing 1.5 % monoglycerides. Addition of emulsifier significantly (P < 0.05) influenced the consistency index (K), thixotropic area (A), yield stress (τ 0) and coefficient correlation (R) of pistachio spreads. All the pistachio spreads that contained emulsifier exhibited a higher storage modulus (G′) than the loss modulus (G″). |
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