The Effect of Monoglyceride Addition on the Rheological Properties of Pistachio Spread

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

doi:10.1007/s11746-013-2299-8

Cited by 14 publications

(16 citation statements)

References 27 publications

(25 reference statements)

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“…In our study it was observed that the G′ value of the samples increased with the increase of the emulsifier ratio ( p < 0.05). This result was supported by Shakerardekani et al it was seen that the G′ increased with the increase of the monoglyceride ratio used as emulsifier in peanut butter.…”

Section: Resultssupporting

confidence: 59%

Characterization of Volatile Release and Sensory Properties of Model Margarines by Changing Fat and Emulsifier Content

Dadalı

2019

Euro J Lipid Sci & Tech

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Fat ratio and emulsifier content of water in oil margarine emulsions changes the sensory properties of the margarines by affecting the volatile release. The effect of fat and emulsifier content on volatile release using headspace/solid phase microextraction/gas chromatography/mass spectrometry (HS/SPME/GC/MS), and sensory properties of model margarine emulsions is investigated. 2‐Heptanone, 2‐nonanone, 2‐undecanone, hexanoic acid, and δ‐decalactone releases are found to be lower, while 2,3‐butanedion and butanoic acid releases are higher in model margarine with high fat content. Also the releases of 2‐nonanone, 2‐undecanone, hexanoic acid, and δ‐decalactone decreases due to the increase of the emulsifier ratio used in the model margarine. It is found that the hardness and G′ values of the margarines increased together with the increase of fat and emulsifier ratio. In model margarines, butter aroma and taste, cheese aroma and taste are intensely perceived characters by descriptive sensory analysis and they perceived more intensely in products with higher fat content. On the other hand, creamy character is perceived more intensely in model margarines with less fat content. The release of volatile compounds depended on fat and emulsifier content used in the model margarines. Taste and aroma of model margarines are especially affected by the change in fat content while textural properties are affected by both fat and emulsifier content. Practical Applications: The flavor of the food plays an important role in the consumer's choice of food, and it is influenced by the matrix and composition of the food. Fat is an important part of food, and on the other hand, overconsumption of fat could cause health problems. There is an increasing interest in foods with low fat content for healthier human diets. However, reducing the fat in the product leads to a change in the flavor and texture of the product. Designing the product with the desired properties without affecting the flavor of the food generates problems for the researchers. This study aimed to investigate the effect of fat and emulsifier content on volatiles of model margarine. Knowledge obtained from this study could provide a guide for margarine and spread producers to formulate low‐fat margarine by using the data obtained on volatile release and flavor depending on fat content and emulsifier mixture of margarines. The volatile release and sensory properties of model margarines are affected by fat and emulsifier content. Model margarine emulsions with high fat content has higher 2,3‐butanedion and butanoic acid release. Also 2‐nonanone, 2‐undecanone, hexanoic acid, and δ‐decalactone releases decreases with increasing emulsifier content. Butter aroma, butter taste, cheese aroma, and cheese taste are intensely perceived volatiles in high‐fat‐content model margarines.

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Section: Resultssupporting

confidence: 59%

Characterization of Volatile Release and Sensory Properties of Model Margarines by Changing Fat and Emulsifier Content

Dadalı

2019

Euro J Lipid Sci & Tech

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“…; Shakerardekani et al . ). Smaller values of hardness and work of shear indicates better spreadability of the sample (Dubost et al .…”

Section: Resultsmentioning

confidence: 97%

“…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%

“…Spreadability is an extremely important texture attribute for spreads. It is related to how easy the product is uniformly distributed over the surface and depends on the hardness of the spread and the required work of shear (Di Monaco et al 2008;Shakerardekani et al 2013c). Smaller values of hardness and work of shear indicates better spreadability of the sample (Dubost et al 2003).…”

Section: Textural Properties Of the Spreadsmentioning

confidence: 99%

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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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“…Pistachio spreads with and without emulsifier were prepared using the method described in Shakerardekani et al [19] according to the formulations in Table 1. The formulations were obtained by blending the mixture of ingredients in a laboratory scale blender (Waring, Model HGBTWT, Torrington, USA) run at a low speed for 3 min.…”

Section: Preparation Of Pistachio Spreadsmentioning

confidence: 99%

Oxidative Stability of Pistachio (Pistacia vera L.) Paste and Spreads

Shakerardekani¹,

Karim

Ghazali

et al. 2015

J Americ Oil Chem Soc

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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.

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The Effect of Monoglyceride Addition on the Rheological Properties of Pistachio Spread

Cited by 14 publications

References 27 publications

Characterization of Volatile Release and Sensory Properties of Model Margarines by Changing Fat and Emulsifier Content

Characterization of Volatile Release and Sensory Properties of Model Margarines by Changing Fat and Emulsifier Content

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

Oxidative Stability of Pistachio (Pistacia vera L.) Paste and Spreads

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