دوره 8، شماره 4 - ( 8-1402 )
جلد 8 شماره 4 صفحات 586-577 |
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Shakerardekani A, Kavoosi M. Use of Pistachio Meal and Mono- and Diglyceride in the Production of Low-Fat Pistachio Butter. J Nutr Food Secur. 2023; 8 (4) :577-586
URL: http://jnfs.ssu.ac.ir/article-1-583-fa.html
URL: http://jnfs.ssu.ac.ir/article-1-583-fa.html
Use of Pistachio Meal and Mono- and Diglyceride in the Production of Low-Fat Pistachio Butter. Journal of Nutrition and Food Security. 1402; 8 (4) :577-586
چکیده: (2502 مشاهده)
Background: Pistachio butter is produced from ground roasted pistachio nuts. Methods: In this study, different formulas of low-fat pistachio butter with 0, 5 and, 10% of pistachio meal and 0, 1 and, 2% of mono- and diglyceride were examined in terms of physicochemical, sensory, and nutritional characteristics. Results: In the fourth month of storage, the highest oil separation (12.4%) from the product was observed in pistachio butter without emulsifier and meal (P≤ 0.05). The most value of carbohydrates and the least value of oil content were observed in the pistachio butter containing 10% meal. The lowest anisidine and peroxide value was detected in the formula with higher content of emulsifier (2%). The pistachio butter formulas without or with 5% meal showed a better green color (lower 'a' value). The pistachio butter with higher values of the meal obtained the least spreadability score. Conclusion: The formula containing 1% mono- and diglyceride and 5% pistachio meal was selected as the best low-fat pistachio butter.
Corresponding Author:Ahmad Shakerardekani
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Corresponding Author:Ahmad Shakerardekani
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You can search for this author in PubMed Google Scholar Profile
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