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 Pistachio nut (Pistacia vera 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 (from saponaria officinalis) and Glycyrrhizin (from Glycyrrhiza glabra) 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.

Keywords: Liquorice extract, Pistachio paste, Sensory evaluation, Soap root

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