Tree nuts are rich in macro and micronutrients, phytochemicals, tocopherols and phenolic compounds. The development of nut spreads would potentially increase the food uses of nuts and introduce consumers with a healthier, non-animal breakfast snack food. Nut spreads are spreadable products made from nuts that are ground into paste. Roasting and milling (particle size reduction) are two important stages for the production of nut spreads that affected the textural, rheological characteristic and overall quality of the nut spread. Textural, color, and flavor properties of nut spreads play a major role in consumer appeal, buying decisions and eventual consumption. Stability of nut spreads is influenced by its particle size. Proper combination of ingredients (nut paste, sweetener, vegetable oil and protein sources) is also required to ensure a stable nut spread product is produced. Most of the nut spreads behaved like a non-Newtonian pseudo-plastic fluid under yield stress which help the producers how to start pumping and stirring of the nut spreads. Similar to other high oil content products, nut spreads are susceptible to autoxidation. Their oxidation can be controlled by application of antioxidants, using processing techniques that minimize tocopherol and other natural antioxidant losses.
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.
The development of pistachio spread would potentially increase the food uses of pistachio and introduce consumers with a healthier snack food.
In this study, pistachio (Pistacia vera L.) spread was prepared using pistachio paste, icing sugar, and red palm oil. Pistachio paste, pistachio spread without emulsifier, and pistachio spread with 1.5 % monoglycerides (Dimodan HP‐M, Danisco, Malaysia) were investigated to determine their oxidative stability by subjecting them to accelerated autoxidation conditions (60 °C). Pistachio paste and pistachio spread exhibit a great susceptibility to lipid oxidation due to their high‐fat content. However, it was found that the high oleic and palmitic contents of the oil increase its stability. In all the pistachio products examined, Totox values were higher than 10 (the maximum permitted level) after 25 days of storage. In none of the products was (E,E)‐2,4‐decadienal detected on day 0. After 25 days of storage, however, the peak area percentages rose to 0.13, 0.19, and 0.18 in pistachio paste, pistachio spread without emulsifier, and pistachio spread with emulsifier, respectively. Based on color investigations, the a value (i.e., less greenish) was increased in all the pistachio samples at the end of the storage period. Based on the results obtained from sensory evaluations as well as GC–MS, free fatty acid (FFA), and color measurements, it may be concluded that the shelf life of pistachio products is 20 days at 60 °C.
In this study, different concentrations of alginate (0%, 1% and 1.5% w/v) enriched with various concentrations of Shirazi thyme (Zataria multiflora Boiss) essential oil (0%, 0.3% and 0.5% w/v), were examined on postharvest characteristics of the fresh pistachio. The measurements (including total phenolic compounds, antioxidant capacity, free fatty acid, peroxide value, aerobic mesophilic bacteria, mold and yeast, saturated and unsaturated fatty acids) were performed after 0, 13, 26 and 39 days during storage (3 ± 1 °C, 80 ± 5% RH). The results showed that alginate edible coating enriched with thyme's essential oil (EO), contributed to the maintenance of higher values of phenolic content and antioxidant activity in comparison with the control. Edible coating treatment of enriched alginate with thyme oil reduced mold and yeast growth compared to the control and the alginate without thyme oil. Peroxide value and free fatty acid content were significantly lower in fruits treated with alginate-thyme in comparison with the control. All fruits which had been treated with alginate-thyme EO showed lower changes in saturated and unsaturated fatty acids after 39 days of storage, and fruits coated with combination of 1% alginate and 0.3% EO showed the highest content of palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid and linolenic acid, compared with other treatments.
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