Effect of roasting conditions on hardness, moisture content and colour of pistachio kernels

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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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Bibliographic Details
Main Authors:	Shakerardekani, Ahmad, Karim, Roselina, Mohd Ghazali, Hasanah, Chin, Nyuk Ling
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2011
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

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