Development of pistachio spread using different formulations.
The pistachio nut (Pistacia vera L.) is a nutritious and popular tree nut that is consumed both as a roasted and salted nut. Non-split pistachios are used for the production of other products such as wafer, ice cream, chocolate, halvah, butter and spread. In this study, 17 pistachio spreads were for...
| 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/31750/ http://psasir.upm.edu.my/id/eprint/31750/1/31750.pdf |
| _version_ | 1848847034678771712 |
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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 | The pistachio nut (Pistacia vera L.) is a nutritious and popular tree nut that is consumed both as a roasted and salted nut. Non-split pistachios are used for the production of other products such as wafer, ice cream, chocolate, halvah, butter and spread. In this study, 17 pistachio spreads were formulated using various levels of pistachio paste, icing sugar, isolated soy protein and palm oil. The textural and rheological properties of pistachio spreads were measured using texture analyser and rheostress, respectively. Sensory acceptance of the products was carried out using Hedonic test. Significant correlation (r = -0.860, P˂ 0.05) were observed between sensory attributes (spreadability, overall texture and overall acceptability) and work of shear. The results showed that the presence of palm oil has a direct effect on both the elastic and viscous behaviour of the pistachio spread. Formulation 12 (50% pistachio paste, 30% sugar, 20% palm oil) and 16 (58.3% pistachio paste, 25% sugar, and 16.7% palm oil) were found to be acceptable in terms of sensory attributes, textural and rheological properties. |
| first_indexed | 2025-11-15T09:12:11Z |
| format | Conference or Workshop Item |
| id | upm-31750 |
| 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-317502014-08-04T01:58:42Z http://psasir.upm.edu.my/id/eprint/31750/ Development of pistachio spread using different formulations. Shakerardekani, Ahmad Karim, Roselina Mohd Ghazali, Hasanah Chin , Nyuk Ling The pistachio nut (Pistacia vera L.) is a nutritious and popular tree nut that is consumed both as a roasted and salted nut. Non-split pistachios are used for the production of other products such as wafer, ice cream, chocolate, halvah, butter and spread. In this study, 17 pistachio spreads were formulated using various levels of pistachio paste, icing sugar, isolated soy protein and palm oil. The textural and rheological properties of pistachio spreads were measured using texture analyser and rheostress, respectively. Sensory acceptance of the products was carried out using Hedonic test. Significant correlation (r = -0.860, P˂ 0.05) were observed between sensory attributes (spreadability, overall texture and overall acceptability) and work of shear. The results showed that the presence of palm oil has a direct effect on both the elastic and viscous behaviour of the pistachio spread. Formulation 12 (50% pistachio paste, 30% sugar, 20% palm oil) and 16 (58.3% pistachio paste, 25% sugar, and 16.7% palm oil) were found to be acceptable in terms of sensory attributes, textural and rheological properties. 2012 Conference or Workshop Item NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/31750/1/31750.pdf Shakerardekani, Ahmad and Karim, Roselina and Mohd Ghazali, Hasanah and Chin , Nyuk Ling (2012) Development of pistachio spread using different formulations. In: 11th International Annual Symposium on Sustainability Science and Management, 9-11 Jul. 2012, Kuala Terengganu, Malaysia. (pp. 514-520). English |
| spellingShingle | Shakerardekani, Ahmad Karim, Roselina Mohd Ghazali, Hasanah Chin , Nyuk Ling Development of pistachio spread using different formulations. |
| title | Development of pistachio spread using different formulations. |
| title_full | Development of pistachio spread using different formulations. |
| title_fullStr | Development of pistachio spread using different formulations. |
| title_full_unstemmed | Development of pistachio spread using different formulations. |
| title_short | Development of pistachio spread using different formulations. |
| title_sort | development of pistachio spread using different formulations. |
| url | http://psasir.upm.edu.my/id/eprint/31750/ http://psasir.upm.edu.my/id/eprint/31750/1/31750.pdf |