Several gravimetrical properties of five varieties of pistachio and its kernel (Akbari, Badami, Kalle-Ghuchi, Momtaz and O'hadi, which are major commercial Iranian pistachio varieties) were investigated and compared in terms of unit mass, shell ratio, peeling loss, true volume, true density, bulk density, porosity, at five moisture contents levels in the range from initial moisture content at harvesting to completely industrial dried condition. Peeling loss percentage of all varieties was between 38.26% and 43.39%, whereas shell ratio percent obtained between 43.54% and 47.10%. The unit mass of Akbari, Badami, Kalle-Ghuchi, Momtaz and O'hadi pistachio nuts were 1.334-1.696, 1.014-1.250, 1.599-2.234, 1.081-1.403, 1.105-1.680 g, respectively. However, the range of unit mass for Akbari, Badami, Kalle-Ghuchi, Momtaz and O'hadi pistachio kernels were 0.723-0.873, 0.553-0.743, 0.832-1.277, 0.524-0.759, 0.547-0.873 g, respectively. The true volume of Akbari, Badami, Kalle-Ghuchi, Momtaz and O'hadi pistachio nuts obtained between 1.602 and 2.206, 1.175 and 1.422, 1.857 and 2.589, 1.256 and 1.628, 1.291 and 1.873 cm 3 . However, the range of true volume for Akbari, Badami, Kalle-Ghuchi, Momtaz and O'hadi pistachio kernels were 0. 838-1.116, 0.642-0.854, 0.965-1.474, 0.609-0.874, 0.634-1.013 cm 3 , respectively. The effect of moisture content on unit mass, volume, true density, and bulk density of pistachio nuts and their kernels showed a linear increase with increasing moisture content. However, the porosity decreased linearly with the increasing moisture content in pistachio nuts and their kernels.
Roasting is an important step in the processing of pistachio nuts. The effect of hot air roasting temperature (90, 120 and 150°C), time (20, 35 and 50 min) and air velocity (0.5, 1.5 and 2.5 m/s) on textural and sensory characteristics of pistachio nuts and kernels were investigated. The results showed that increasing the roasting temperature decreased the fracture force (82-25.54 N), instrumental hardness (82.76-37.59 N), apparent modulus of elasticity (47-21.22 N/s), compressive energy (280.73-101.18 N.s) and increased amount of bitterness (1-2.5) and the hardness score (6-8.40) of pistachio kernels. Higher roasting time improved the flavor of samples. The results of the consumer test showed that the roasted pistachio kernels have good acceptability for flavor (score 5.83-8.40), color (score 7.20-8.40) and hardness (score 6-8.40) acceptance. Moreover, Partial Least Square (PLS) analysis of instrumental and sensory data provided important information for the correlation of objective and subjective properties. The univariate analysis showed that over 93.87 % of the variation in sensory hardness and almost 87 % of the variation in sensory acceptability could be explained by instrumental texture properties.
This research aimed to study the effect of different levels of pistachio green hull (40-60%) and pectin (0-0.4%) on the flow characteristics of pistachio green hull's marmalade. It was found that pistachio hull's marmalade behaved as a pseudo-plastic fluid. Seven models were used to describe timeindependent behavior of samples. To evaluate the ability of this models, two statistical parameters namely; R 2 and root mean square error were used and finally power-law model was found to be the most appropriate to fit the flow curves of pistachio hull's marmalade. Overall, the results showed that increasing the percent of pistachio hull increased the consistency coefficient in the range of 1.9-121 Pa·s n and apparent viscosity in the range of 0.67-7.95 Pa·s, whereas it decreased the flow behavior index in the range of 0.82-0.28. The change of flow behavior index and consistency coefficient with pectin did not follow a descriptive trend. PRACTICAL APPLICATIONSRheological properties of semisolid foods are important for quality control and process engineering calculations. Pistachio hull's marmalade is a 4 Corresponding Journal of Texture Studies 40 (2009) 390-405. © 2009 semisolid gel made from puree of pistachio green hull, sugar, acid and pectin, which can be used in different formulations such as cake and cookies. Regarding the rheological data of marmalades in literature, comparisons in absolute terms do not provide useful information, possibly because of two reasons. Due to their complex mathematical geometries, some viscometers might not allow shear rate calculations and, hence, can only produce comparative rather than absolute flow behavior data. Another reason could be the differences in the production method or raw material used. Even very minor changes in composition or processing variables can dramatically influence the rheological properties. The knowledge obtained in this work will enable the pistachio processors to increase the efficiency of the design and quality control throughout the processing of this new product.
Physical and mechanical properties of Balangu seed and other crops are necessary for the design of equipment to handling, transporting, processing and storing. In this paper, physicomechanic properties and chemical composition of Balangu seed have been determined at a moisture content of 7. 82% (d.b.). The results showed that the seeds contained averagely amounts of dry matter (92.75%), ash (3.63%), crude protein (25.60%), crude fat (18.27%), crude fiber (1.29%), NDF (30.67%) and ADF (47.80%). The average values of length, diameter, geometric mean diameter, sphericity and surface area were established as 3.148 mm, 0.720 mm, 1.176 mm, 37.4% and 4.362 mm2, respectively. The average unit mass, thousand mass, true and apparent volumes, true density, bulk density, porosity, terminal velocity and filling and emptying angles of repose were determined as 0.0016 g, 1.67 g, 1.51 mm3, 2.467 mm3, 1046.68 kg/m3, 739.50 kg/ m3, 29.19% and 4.05 m/s, 27.24°, and 17.23°, respectively. The static coefficient of friction varied from 0.221 on glass to 0.432 on rubber. In the same moisture content, the average rupture force, hardness and toughness obtained 1482.06 g, 3280.76 g, 12902.83 gs, respectively.
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