Use of Pistachio Meal and Mono- and Diglyceride in the Production of Low-Fat Pistachio Butter
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 chara...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Shahid Sadoughi University of Medical Sciences and Health Services
2023-11-01
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| Series: | Journal of Nutrition and Food Security |
| Subjects: | |
| Online Access: | http://jnfs.ssu.ac.ir/article-1-583-en.pdf |