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...
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| Format: | Article |
| Language: | English |
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Springer
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/28763/ http://psasir.upm.edu.my/id/eprint/28763/1/The%20effect%20of%20monoglyceride%20addition%20on%20the%20rheological%20properties%20of%20pistachio%20spread.pdf |
| _version_ | 1848846206252351488 |
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| author | Shakerardekani, Ahmad Karim, Roselina Mohd Ghazali, Hasanah Chin, Nyuk Ling |
| author_facet | Shakerardekani, Ahmad Karim, Roselina Mohd Ghazali, Hasanah Chin, Nyuk Ling |
| author_sort | Shakerardekani, Ahmad |
| building | UPM Institutional Repository |
| collection | Online Access |
| 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″). |
| first_indexed | 2025-11-15T08:59:01Z |
| format | Article |
| id | upm-28763 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T08:59:01Z |
| publishDate | 2013 |
| publisher | Springer |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-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 |
| spellingShingle | Shakerardekani, Ahmad Karim, Roselina Mohd Ghazali, Hasanah Chin, Nyuk Ling The effect of monoglyceride addition on the rheological properties of pistachio spread |
| title | 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_short | 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 |
| url | http://psasir.upm.edu.my/id/eprint/28763/ http://psasir.upm.edu.my/id/eprint/28763/ http://psasir.upm.edu.my/id/eprint/28763/1/The%20effect%20of%20monoglyceride%20addition%20on%20the%20rheological%20properties%20of%20pistachio%20spread.pdf |