Journal of Agricultural Science and Technology
Journal of Agricultural Science and Technology
JAST
Agriculture
http://jast.modares.ac.ir
1
admin
1680-7073
2345-3737
10.22034/jast
en
jalali
1394
8
1
gregorian
2015
11
1
17
6
online
1
fulltext
en
Effect of Soapwort Root Extract and Glycyrrhizin on Consumer Acceptance, Texture, and Oil Separation of Pistachio Halva
Pistachio nut (<em>Pistacia vera</em> L.) is one of the most delicious and nutritious nuts in the world. In order to increase the added value of the pistachio nuts, it is necessary to develop new products to meet consumer needs. This is the first paper on pistachio halva. The product was developed using pistachio paste (as main ingredient), mixture of sugar-glucose, egg white and citric acid. The effect of soapwort root extract <em>(</em>from<em> saponaria officinalis) </em>and Glycyrrhizin (from <em>Glycyrrhiza glabra</em>) as whitening and emulsifying agent in three levels (0.00, 0.10, and 0.15%) on the oil separation, consumer acceptance, and texture of pistachio halva was investigated. Sensory evaluation was carried out after 4 months storage at 20±2°C. There was a significant difference (P< 0.05) between samples with and without soapwort and glycyrrhizin. The oil separation (R= 0.595, P=0.001), from halva were moderately correlated to the hardness. The sensory texture of halva was negatively correlated to the hardness (R= -0.694, P= 0.000) and oil separation (R= -0.730, P= 0.000). The sensory color (R= 0.652, P= 0.000) of halva was moderately correlated to the a-value. It is recommended that mixture of 0.10% soapwort root extract and 0.10% commercial Glycyrrhizin be used for the pistachio halva production. Using combination of soapwort root extract and Glycyrrhizin in the formulation of pistachio halva prevents oil separation from the product and increases its consumer acceptance. Development of pistachio halva would potentially increase the food uses of nuts and introduce consumers with a healthier non-animal snack food.
Liquorice extract,Pistachio paste,Sensory evaluation,Soap root
1495
1505
http://jast.modares.ac.ir/browse.php?a_code=A-23-1000-9500&slc_lang=en&sid=23
A.
Shakerardekani
A.
Shakerardekani
100319475328460058500
100319475328460058500
Yes
Department of Food Technology, Iran Pistachio Research Institute, P. O. Box: 77175-435, Rafsanjan, Islamic Republic of Iran.
Department of Food Technology, Iran Pistachio Research Institute, P. O. Box: 77175-435, Rafsanjan, Islamic Republic of Iran.
M.
Shahedi
M.
Shahedi
100319475328460058501
100319475328460058501
No
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Islamic Republic of Iran.
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Islamic Republic of Iran.