Sensory evaluation of pistachio spread using quantitative descriptive descriptive test.
Pistachio nut (pisfacia Vera L.) is one of the popular and nutritious tree nuts in the world. Pistachio spread is a new product which is made from pistachio paste, sugar, and palm oil. This paper involved development of suitable terminology for describing pistachio spread using quantitative descript...
| Main Authors: | , , , |
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| Format: | Conference or Workshop Item |
| Language: | English English |
| Published: |
2012
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| Online Access: | http://psasir.upm.edu.my/id/eprint/31749/ http://psasir.upm.edu.my/id/eprint/31749/1/31749.pdf |
| _version_ | 1848847034397753344 |
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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 (pisfacia Vera L.) is one of the popular and nutritious tree nuts in the world. Pistachio spread is a new product which is made from pistachio paste, sugar, and palm oil. This paper involved development of suitable terminology for describing pistachio spread using quantitative descriptive analysis (QDA). The method is used to measure the quality of the two pistachio spreads formulated throughout the research (Formulation 1 including 50% paste, 30% sugar and 20% palm oil and Formulation 2 including 58.3% paste, 25% sugar and 16.7% palm
oil). Eight panelists were selected for training and evaluation of pistachio spread. Twenty attributes (in terms of appearance, aroma, flavor, texture and aftertaste) were identified and developed for the product. No significant difference was observed in all attributes between the
pistachio spread formulations except for sweetness (pc 0.05). |
| first_indexed | 2025-11-15T09:12:11Z |
| format | Conference or Workshop Item |
| id | upm-31749 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T09:12:11Z |
| publishDate | 2012 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-317492014-08-04T01:50:28Z http://psasir.upm.edu.my/id/eprint/31749/ Sensory evaluation of pistachio spread using quantitative descriptive descriptive test. Shakerardekani, Ahmad Karim, Roselina Mohd Ghazali, Hasanah Chin , Nyuk Ling Pistachio nut (pisfacia Vera L.) is one of the popular and nutritious tree nuts in the world. Pistachio spread is a new product which is made from pistachio paste, sugar, and palm oil. This paper involved development of suitable terminology for describing pistachio spread using quantitative descriptive analysis (QDA). The method is used to measure the quality of the two pistachio spreads formulated throughout the research (Formulation 1 including 50% paste, 30% sugar and 20% palm oil and Formulation 2 including 58.3% paste, 25% sugar and 16.7% palm oil). Eight panelists were selected for training and evaluation of pistachio spread. Twenty attributes (in terms of appearance, aroma, flavor, texture and aftertaste) were identified and developed for the product. No significant difference was observed in all attributes between the pistachio spread formulations except for sweetness (pc 0.05). 2012 Conference or Workshop Item NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/31749/1/31749.pdf Shakerardekani, Ahmad and Karim, Roselina and Mohd Ghazali, Hasanah and Chin , Nyuk Ling (2012) Sensory evaluation of pistachio spread using quantitative descriptive descriptive test. In: International Conference on Food Science and Nutrition 2012 , 2-4 Apr. 2012, The Pacific Sutera Hotel, Kota Kinabalu, Sabah. (pp. 698-704). English |
| spellingShingle | Shakerardekani, Ahmad Karim, Roselina Mohd Ghazali, Hasanah Chin , Nyuk Ling Sensory evaluation of pistachio spread using quantitative descriptive descriptive test. |
| title | Sensory evaluation of pistachio spread using quantitative descriptive descriptive test. |
| title_full | Sensory evaluation of pistachio spread using quantitative descriptive descriptive test. |
| title_fullStr | Sensory evaluation of pistachio spread using quantitative descriptive descriptive test. |
| title_full_unstemmed | Sensory evaluation of pistachio spread using quantitative descriptive descriptive test. |
| title_short | Sensory evaluation of pistachio spread using quantitative descriptive descriptive test. |
| title_sort | sensory evaluation of pistachio spread using quantitative descriptive descriptive test. |
| url | http://psasir.upm.edu.my/id/eprint/31749/ http://psasir.upm.edu.my/id/eprint/31749/1/31749.pdf |