Effect of roasting conditions on hardness, moisture content and colour of pistachio kernels
Roasting of whole-kernels is an important step in the production of pistachio paste. The effect of hot air roasting temperatures (90-190°C) and times (5-65 min) on the hardness, moisture content and colour attributes ('L', 'a' and 'b' values and yellowness index) of bot...
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/40715/ http://psasir.upm.edu.my/id/eprint/40715/1/Effect%20of%20roasting%20conditions%20on%20hardness%2C%20moisture%20content%20and%20colour%20of%20pistachio%20kernels.pdf |
| _version_ | 1848849504977027072 |
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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 | Roasting of whole-kernels is an important step in the production of pistachio paste. The effect of hot air roasting temperatures (90-190°C) and times (5-65 min) on the hardness, moisture content and colour attributes ('L', 'a' and 'b' values and yellowness index) of both whole-kernel and ground-state were investigated using response surface methodology (RSM). Increases in roasting temperature and time caused a decrease in all the responses except for 'a' value of ground-state. The interaction and quadratic models sufficiently described the changes in the hardness and colour values, respectively. The result of RSM analysis showed that hardness and colour attributes ('L' and 'b' values, yellowness index) of kernels and 'a' value of ground-state could be used to monitor the roasting quality of whole-kernels. This study showed that the recommended range of roasting temperature and time of whole-kernel for the production of pistachio paste were 130-140°C and 30-40 min, respectively. |
| first_indexed | 2025-11-15T09:51:27Z |
| format | Article |
| id | upm-40715 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:51:27Z |
| publishDate | 2011 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-407152015-11-27T04:11:54Z http://psasir.upm.edu.my/id/eprint/40715/ Effect of roasting conditions on hardness, moisture content and colour of pistachio kernels Shakerardekani, Ahmad Karim, Roselina Mohd Ghazali, Hasanah Chin, Nyuk Ling Roasting of whole-kernels is an important step in the production of pistachio paste. The effect of hot air roasting temperatures (90-190°C) and times (5-65 min) on the hardness, moisture content and colour attributes ('L', 'a' and 'b' values and yellowness index) of both whole-kernel and ground-state were investigated using response surface methodology (RSM). Increases in roasting temperature and time caused a decrease in all the responses except for 'a' value of ground-state. The interaction and quadratic models sufficiently described the changes in the hardness and colour values, respectively. The result of RSM analysis showed that hardness and colour attributes ('L' and 'b' values, yellowness index) of kernels and 'a' value of ground-state could be used to monitor the roasting quality of whole-kernels. This study showed that the recommended range of roasting temperature and time of whole-kernel for the production of pistachio paste were 130-140°C and 30-40 min, respectively. Faculty of Food Science and Technology, Universiti Putra Malaysia 2011 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/40715/1/Effect%20of%20roasting%20conditions%20on%20hardness%2C%20moisture%20content%20and%20colour%20of%20pistachio%20kernels.pdf Shakerardekani, Ahmad and Karim, Roselina and Mohd Ghazali, Hasanah and Chin, Nyuk Ling (2011) Effect of roasting conditions on hardness, moisture content and colour of pistachio kernels. International Food Research Journal, 18 (2). pp. 723-729. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/18%20%2802%29%202011/%2835%29%20IFRJ-2010-286.pdf |
| spellingShingle | Shakerardekani, Ahmad Karim, Roselina Mohd Ghazali, Hasanah Chin, Nyuk Ling Effect of roasting conditions on hardness, moisture content and colour of pistachio kernels |
| title | Effect of roasting conditions on hardness, moisture content and colour of pistachio kernels |
| title_full | Effect of roasting conditions on hardness, moisture content and colour of pistachio kernels |
| title_fullStr | Effect of roasting conditions on hardness, moisture content and colour of pistachio kernels |
| title_full_unstemmed | Effect of roasting conditions on hardness, moisture content and colour of pistachio kernels |
| title_short | Effect of roasting conditions on hardness, moisture content and colour of pistachio kernels |
| title_sort | effect of roasting conditions on hardness, moisture content and colour of pistachio kernels |
| url | http://psasir.upm.edu.my/id/eprint/40715/ http://psasir.upm.edu.my/id/eprint/40715/ http://psasir.upm.edu.my/id/eprint/40715/1/Effect%20of%20roasting%20conditions%20on%20hardness%2C%20moisture%20content%20and%20colour%20of%20pistachio%20kernels.pdf |