Cover Image

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...

Full description

Saved in:
Bibliographic Details
Main Authors: Shakerardekani, Ahmad, Karim, Roselina, Mohd Ghazali, Hasanah, Chin, Nyuk Ling
Format: Article
Language:English
Published: Springer 2013
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/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.upm.eprints.28763
record_format eprints
spelling my.upm.eprints.287632016-01-28T04:46:52Z http://psasir.upm.edu.my/id/eprint/28763/ The effect of monoglyceride addition on the rheological properties of pistachio spread Shakerardekani, Ahmad Karim, Roselina Mohd Ghazali, Hasanah Chin, Nyuk Ling 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″). Springer 2013-10 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/28763/1/The%20effect%20of%20monoglyceride%20addition%20on%20the%20rheological%20properties%20of%20pistachio%20spread.pdf Shakerardekani, Ahmad and Karim, Roselina and Mohd Ghazali, Hasanah and Chin, Nyuk Ling (2013) The effect of monoglyceride addition on the rheological properties of pistachio spread. Journal of the American Oil Chemists' Society, 90 (10). pp. 1517-1521. ISSN 0003-021X; ESSN: 1558-9331 10.1007/s11746-013-2299-8
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description 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″).
format Article
author Shakerardekani, Ahmad
Karim, Roselina
Mohd Ghazali, Hasanah
Chin, Nyuk Ling
spellingShingle Shakerardekani, Ahmad
Karim, Roselina
Mohd Ghazali, Hasanah
Chin, Nyuk Ling
The effect of monoglyceride addition on the rheological properties of pistachio spread
author_facet Shakerardekani, Ahmad
Karim, Roselina
Mohd Ghazali, Hasanah
Chin, Nyuk Ling
author_sort Shakerardekani, Ahmad
title The effect of monoglyceride addition on the rheological properties of pistachio spread
title_short The effect of monoglyceride addition on the rheological properties of pistachio spread
title_full The effect of monoglyceride addition on the rheological properties of pistachio spread
title_fullStr The effect of monoglyceride addition on the rheological properties of pistachio spread
title_full_unstemmed The effect of monoglyceride addition on the rheological properties of pistachio spread
title_sort effect of monoglyceride addition on the rheological properties of pistachio spread
publisher Springer
publishDate 2013
url 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/
_version_ 1643829561184485376
score 13.211869

Similar Items