The effect of monoglyceride addition on the rheological properties of pistachio spread

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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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Bibliographic Details
Main Authors:	Shakerardekani, Ahmad, Karim, Roselina, Mohd Ghazali, Hasanah, Chin, Nyuk Ling
Format:	Article
Language:	English
Published:	Springer 2013
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

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