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Development of pistachio spread using different formulations.

The pistachio nut (Pistacia vera L.) is a nutritious and popular tree nut that is consumed both as a roasted and salted nut. Non-split pistachios are used for the production of other products such as wafer, ice cream, chocolate, halvah, butter and spread. In this study, 17 pistachio spreads were for...

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Main Authors: Shakerardekani, Ahmad, Karim, Roselina, Mohd Ghazali, Hasanah, Chin , Nyuk Ling
Format: Conference or Workshop Item
Language:English
English
Published: 2012
Online Access:http://psasir.upm.edu.my/id/eprint/31750/1/31750.pdf
http://psasir.upm.edu.my/id/eprint/31750/
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spelling my.upm.eprints.317502014-08-04T01:58:42Z http://psasir.upm.edu.my/id/eprint/31750/ Development of pistachio spread using different formulations. Shakerardekani, Ahmad Karim, Roselina Mohd Ghazali, Hasanah Chin , Nyuk Ling The pistachio nut (Pistacia vera L.) is a nutritious and popular tree nut that is consumed both as a roasted and salted nut. Non-split pistachios are used for the production of other products such as wafer, ice cream, chocolate, halvah, butter and spread. In this study, 17 pistachio spreads were formulated using various levels of pistachio paste, icing sugar, isolated soy protein and palm oil. The textural and rheological properties of pistachio spreads were measured using texture analyser and rheostress, respectively. Sensory acceptance of the products was carried out using Hedonic test. Significant correlation (r = -0.860, P˂ 0.05) were observed between sensory attributes (spreadability, overall texture and overall acceptability) and work of shear. The results showed that the presence of palm oil has a direct effect on both the elastic and viscous behaviour of the pistachio spread. Formulation 12 (50% pistachio paste, 30% sugar, 20% palm oil) and 16 (58.3% pistachio paste, 25% sugar, and 16.7% palm oil) were found to be acceptable in terms of sensory attributes, textural and rheological properties. 2012 Conference or Workshop Item NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/31750/1/31750.pdf Shakerardekani, Ahmad and Karim, Roselina and Mohd Ghazali, Hasanah and Chin , Nyuk Ling (2012) Development of pistachio spread using different formulations. In: 11th International Annual Symposium on Sustainability Science and Management, 9-11 Jul. 2012, Kuala Terengganu, Malaysia. (pp. 514-520). English
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
English
description The pistachio nut (Pistacia vera L.) is a nutritious and popular tree nut that is consumed both as a roasted and salted nut. Non-split pistachios are used for the production of other products such as wafer, ice cream, chocolate, halvah, butter and spread. In this study, 17 pistachio spreads were formulated using various levels of pistachio paste, icing sugar, isolated soy protein and palm oil. The textural and rheological properties of pistachio spreads were measured using texture analyser and rheostress, respectively. Sensory acceptance of the products was carried out using Hedonic test. Significant correlation (r = -0.860, P˂ 0.05) were observed between sensory attributes (spreadability, overall texture and overall acceptability) and work of shear. The results showed that the presence of palm oil has a direct effect on both the elastic and viscous behaviour of the pistachio spread. Formulation 12 (50% pistachio paste, 30% sugar, 20% palm oil) and 16 (58.3% pistachio paste, 25% sugar, and 16.7% palm oil) were found to be acceptable in terms of sensory attributes, textural and rheological properties.
format Conference or Workshop Item
author Shakerardekani, Ahmad
Karim, Roselina
Mohd Ghazali, Hasanah
Chin , Nyuk Ling
spellingShingle Shakerardekani, Ahmad
Karim, Roselina
Mohd Ghazali, Hasanah
Chin , Nyuk Ling
Development of pistachio spread using different formulations.
author_facet Shakerardekani, Ahmad
Karim, Roselina
Mohd Ghazali, Hasanah
Chin , Nyuk Ling
author_sort Shakerardekani, Ahmad
title Development of pistachio spread using different formulations.
title_short Development of pistachio spread using different formulations.
title_full Development of pistachio spread using different formulations.
title_fullStr Development of pistachio spread using different formulations.
title_full_unstemmed Development of pistachio spread using different formulations.
title_sort development of pistachio spread using different formulations.
publishDate 2012
url http://psasir.upm.edu.my/id/eprint/31750/1/31750.pdf
http://psasir.upm.edu.my/id/eprint/31750/
_version_ 1643830413438746624
score 13.211869

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