Development of Pistachio (<i>Pistacia vera</i> L.) Spread

Shakerardekani, Ahmad; Karim, Roselina; Ghazali, Hasanah Mohd; Chin, Nyuk Ling

doi:10.1111/1750-3841.12045

Cited by 28 publications

(30 citation statements)

References 29 publications

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“…In other spreads such as the pistachio spread which contains 16.7–25% RPO, greater spreadability was observed compared with those without RPO (Shakerardekani et al . ). Fifty percent reduced‐fat peanut pastes containing whey protein concentrate and microcrystalline cellulose as fat replacer had low spreadability value than the commercial reduced–fat commercial peanut butter (Singh et al .…”

Section: Resultsmentioning

confidence: 97%

“…Shakerardekani et al . () who studied pistachio spread indicated that presence of red palm oil (RPO) has a direct effect on the viscoelastic behavior of the pistachio spreads as he found more dominant elastic behavior when RPO was less than 16.7% and viscous behavior at a higher RPO levels.…”

Section: Resultsmentioning

confidence: 99%

“…), pistachio spread (Shakerardekani et al . ) and sesame paste (Çiftçi et al . ) where influence of the degree of grinding on its particle distribution which affected its rheological properties was identified.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of Grinding Time on Rheological, Textural and Physical Properties of Natural Peanut Butter Stored at Different Temperatures

Hanim

Chin

Yusof

2015

Journal of Texture Studies

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The effects of ultrahigh speed grinding process duration of 2-4 min and its storage temperature on rheological, textural and physical properties of natural peanut butter produced from peanuts of Virginia and Spanish varieties were investigated. Both types of peanut butter samples exhibited food suspension with multimodal particle size distribution, fitted adequately to the Casson model and demonstrated nonNewtonian shear-thinning behavior with apparent yield stress. The storage (G 0 ) and loss (G 00 ) modulus decreased as a function of grinding time and temperature. Grinding time and storage temperature gave significant effects on all the responses (P < 0.05) while peanut variety only has impact on the particle size distribution. Identical trends were observed for the natural peanut butter from both Virginia and Spanish peanut varieties. PRACTICAL APPLICATIONSProcessing and storage temperature are among factors influencing texture of food suspension such as butter and spreads. Our research investigated the effect of grinding time and storage temperature on rheological, textural and physical properties of natural peanut butter in the effort of producing optimum quality in terms of finest texture. The relationship between particle size distribution and textural properties is useful in the development of natural peanut butter with this study focusing on grinding effects as its processing and stability in terms of storage temperature.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

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Effects of Grinding Time on Rheological, Textural and Physical Properties of Natural Peanut Butter Stored at Different Temperatures

Hanim

Chin

Yusof

2015

Journal of Texture Studies

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“…These parameters are measured using adequate texture method that Shakerardekani et al . (2013b,c) also applied for determining the work of shear for pistachio spread.…”

Section: Resultsmentioning

confidence: 99%

Possibility of the Production of Functional Low‐Fat Food Spread of Hull‐Less Pumpkin Seed Flour from Rheological and Textural Aspect

Nikolić

Dokić

Krstonošić

et al. 2014

Journal of Texture Studies

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A new kind of functional low‐fat spread with hull‐less pumpkin seed flour and fat replacer, in gel form, was defined in this work from a rheological and textural aspect. Observed spreads were systems with thixotropic flow behavior. All determined rheological parameters, except of yield stress, were affected by gel concentration and amount of gel. Increase in gel concentration caused increase in consistency of the spreads, their possibility to recover and contribution of elastic components in the structure of the spread. Increase in the amount of gel influenced the balancing factor and reduced influence in gel concentration. Statistically, this was confirmed as interaction of observed factors (P < 0.05). Textural parameters confirmed that more gel provided softer consistency and increased the spreadability that could be optimized by concentration of applied gel. Optimal observed properties exhibited the spreads with low concentrated gel ranging from 0.5 to 1% and with a 70% gel amount. Practical Applications A press cake is the by‐product of the mechanical process of oil extraction from pumpkin seeds. Hull‐less pumpkin seed cakes are chemically and nutritionally valuable because of its high quantity of crude protein, fatty acids, minerals and energy. It is a very low‐cost by‐product. The exploitation of hull‐less pumpkin seed cakes is poor, usually as animal feed. Possibilities of its application as a new low‐cost biosorbent, for enzymatic protein isolation or as flour‐like supplements are published. A number of low‐fat spreads based on nuts, seeds and fat replacers are covered by published articles or patents. Oil seed cakes are an alternative to manufacturing low‐fat spreads in terms of cost‐effectiveness as well as for increased protein content. The presented results demonstrate the possibility of producing low‐fat functional spread based on hull‐less pumpkin seed flour, and a new form of utilization of this raw material.

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“…The temperature sweep test on heating and cooling samples resulted in higher viscoelastic properties and more solid-like behavior. Shakerardekani et al (2013) developed Pistachio spreads using pistachio paste as the main component, icing sugar, soy protein isolate (SPI), and red palm oil (RPO), at different ratios and reported that the work of shear for an acceptable spread as 0 to 11 kg. Presence of RPO had a direct effect on the viscoelastic behavior of the pistachio spreads.…”

Section: Mixing All the Ingredientsmentioning

confidence: 99%

Plant based butters

2014

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During the last few years the popularity for the plant based butters (nut and seed butters) has increased considerably. Earlier peanut butter was the only alternative to the dairy butter, but over the years development in the technologies and also the consumer awareness about the plant based butters, has led the development of myriad varieties of butters with different nuts and seeds, which are very good source of protein, fiber, essential fatty acids and other nutrients. These days' different varieties of plant based butters are available in the market viz., peanut butter, soy butter, almond butter, pistachio butter, cashew butter and sesame butter etc. The form of butter is one of the healthy way of integrating nuts and seeds in to our regular diet. Nut and seed butters are generally prepared by roasting, grinding and refrigerated to consume it when it is still fresh. During this process it is imperative to retain the nutritional properties of these nuts and seeds in order to reap the benefits of the fresh nuts and seeds in the form of butter as well. Proper care is needed to minimize the conversion of healthful components in to unhealthy components during processing and further storage. Roasting temperature, temperatures during grinding and storage are the vital factors to be considered in order to have healthy and nutritious plant based butters. In this article, different plant based butters and their processing methods have been described.

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Development of Pistachio (Pistacia vera L.) Spread

Abstract: The development of pistachio spread would potentially increase the food uses of pistachio and introduce consumers with a healthier snack food.

Cited by 28 publications

References 29 publications

Effects of Grinding Time on Rheological, Textural and Physical Properties of Natural Peanut Butter Stored at Different Temperatures

Effects of Grinding Time on Rheological, Textural and Physical Properties of Natural Peanut Butter Stored at Different Temperatures

Possibility of the Production of Functional Low‐Fat Food Spread of Hull‐Less Pumpkin Seed Flour from Rheological and Textural Aspect

Plant based butters

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