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...
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| Format: | Article |
| Language: | English |
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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 |
| _version_ | 1797524453535514624 |
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| author | Ahmad Shakerardekani Maryam Kavoosi |
| author_facet | Ahmad Shakerardekani Maryam Kavoosi |
| author_sort | Ahmad Shakerardekani |
| collection | DOAJ |
| description | 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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| first_indexed | 2024-03-10T08:57:37Z |
| format | Article |
| id | doaj.art-85e0e203d29a46b9947e38010ee5795b |
| institution | Directory Open Access Journal |
| issn | 2476-7417 2476-7425 |
| language | English |
| last_indexed | 2024-03-10T08:57:37Z |
| publishDate | 2023-11-01 |
| publisher | Shahid Sadoughi University of Medical Sciences and Health Services |
| record_format | Article |
| series | Journal of Nutrition and Food Security |
| spelling | doaj.art-85e0e203d29a46b9947e38010ee5795b2023-11-22T07:02:08ZengShahid Sadoughi University of Medical Sciences and Health ServicesJournal of Nutrition and Food Security2476-74172476-74252023-11-0184577586Use of Pistachio Meal and Mono- and Diglyceride in the Production of Low-Fat Pistachio ButterAhmad Shakerardekani0Maryam Kavoosi1 Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran Kar HighFood Science & Technology field of Food Technology Agriculture Faculty, Kar Higher Education Institute, Rafsanjan, Iran 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 View Orcid in Profile You can search for this author in PubMed Google Scholar Profilehttp://jnfs.ssu.ac.ir/article-1-583-en.pdfemulsifying agentsfood qualitylipid peroxidespistachio |
| spellingShingle | Ahmad Shakerardekani Maryam Kavoosi Use of Pistachio Meal and Mono- and Diglyceride in the Production of Low-Fat Pistachio Butter Journal of Nutrition and Food Security emulsifying agents food quality lipid peroxides pistachio |
| title | Use of Pistachio Meal and Mono- and Diglyceride in the Production of Low-Fat Pistachio Butter |
| title_full | Use of Pistachio Meal and Mono- and Diglyceride in the Production of Low-Fat Pistachio Butter |
| title_fullStr | Use of Pistachio Meal and Mono- and Diglyceride in the Production of Low-Fat Pistachio Butter |
| title_full_unstemmed | Use of Pistachio Meal and Mono- and Diglyceride in the Production of Low-Fat Pistachio Butter |
| title_short | Use of Pistachio Meal and Mono- and Diglyceride in the Production of Low-Fat Pistachio Butter |
| title_sort | use of pistachio meal and mono and diglyceride in the production of low fat pistachio butter |
| topic | emulsifying agents food quality lipid peroxides pistachio |
| url | http://jnfs.ssu.ac.ir/article-1-583-en.pdf |
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