Use of Pistachio Meal and Mono- and Diglyceride in the Production of Low-Fat Pistachio Butter

Ahmad Shakerardekani; Maryam Kavoosi

doi:10.18502/jnfs.v8i4.14007

Ahmad Shakerardekani Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
Maryam Kavoosi Food Science & Technology field of Food Technology Agriculture Faculty, Kar Higher Education Institute, Rafsanjan, Iran.

DOI: https://doi.org/10.18502/jnfs.v8i4.14007

Keywords: Emulsifying agents; Food quality; Lipid peroxides; Pistachio

Abstract

Background: Pistachio butter is produced from ground roasted pistachio nuts. Methods: In this study, different formulas of low-fat pistachio butter with 0, 5 and, 10% of pistachio meal and 0, 1 and, 2% of mono- and diglyceride were examined in terms of physicochemical, sensory, and nutritional characteristics. Results: In the fourth month of storage, the highest oil separation (12.4%) from the product was observed in pistachio butter without emulsifier and meal (P≤ 0.05). The most value of carbohydrates and the least value of oil content were observed in the pistachio butter containing 10% meal. The lowest anisidine and peroxide value was detected in the formula with higher content of emulsifier (2%). The pistachio butter formulas without or with 5% meal showed a better green color (lower 'a' value). The pistachio butter with higher values of the meal obtained the least spreadability score. Conclusion: The formula containing 1% mono- and diglyceride and 5% pistachio meal was selected as the best low-fat pistachio butter