Ahmad Shakerardekani

Abstract:

Abstract: Pistachio processing, such as production of pistachio butter, is one of the ways to increase the added value of pistachio. Pistachio butter is a paste containing mainly milled, roasted pistachio kernel and sugar. In this investigation, the effect of two emulsifiers (lecithin and mono-di glycerids) at three levels of 0.0, 1.0, 2.0%, on the oil leakage and the effects of BHT as an antioxidant at three levels of 0.00, 0.01 and 0.02% on the peroxide values of pistachio butter and paste after 4 months storage at 20 °C were studied. Each experiment was performed in triplicates. Rheological and organoleptic tests were performed on the finished products. The results were statistically analyzed by a completely randomized Design and by making comparisons between the means via multiple range Duncan’s test (P <0.05). Roasting of the pistachios at 110°C for 15 min was the best condition as determined by taste panelists. Moreover, addition of 15-25% of sugar in butter formula, received the best score by the panelists. The results of organoleptic tests showed that the sample containing lecithin and mono-diglycerides had the least leakage of oil. Based on the results, pistachio butter produced in this investigation received higher score in terms of flavor and texture than industrial pistachio butter in the market. Results also showed that addition of BHT had a significant effect on shelf life of pistachio butter. Rheological experiments showed that pistachio butter produced in this investigation was 1.5 times softer than its industrial counterpart. The results indicated that the best formula for production of pistachio butter was 72.99 - 82.99 % roasted pistachio kernels, 15-25 % sugar, 1% lecithin, 1% mono di glyceride and 0.01 % BHT.

Abstract: This research aimed to study the effect of different levels of pistachio green hull (40-60%) and pectin (0-0.4%) on the flow characteristics of pistachio green hull's marmalade. It was found that pistachio hull's marmalade behaved as a pseudo-plastic fluid. Seven models were used to describe time-independent behavior of samples. To evaluate the ability of this models, two statistical parameters namely; R² and root mean square error were used and finally power-law model was found to be the most appropriate to fit the flow curves of pistachio hull's marmalade. Overall, the results showed that increasing the percent of pistachio hull increased the consistency coefficient in the range of 1.9-121 Pa·sⁿ and apparent viscosity in the range of 0.67-7.95 Pa·s, whereas it decreased the flow behavior index in the range of 0.82-0.28. The change of flow behavior index and consistency coefficient with pectin did not follow a descriptive trend. PRACTICAL APPLICATIONS Rheological properties of semisolid foods are important for quality control and process engineering calculations. Pistachio hull's marmalade is a semisolid gel made from puree of pistachio green hull, sugar, acid and pectin, which can be used in different formulations such as cake and cookies. Regarding the rheological data of marmalades in literature, comparisons in absolute terms do not provide useful information, possibly because of two reasons. Due to their complex mathematical geometries, some viscometers might not allow shear rate calculations and, hence, can only produce comparative rather than absolute flow behavior data. Another reason could be the differences in the production method or raw material used. Even very minor changes in composition or processing variables can dramatically influence the rheological properties. The knowledge obtained in this work will enable the pistachio processors to increase the efficiency of the design and quality control throughout the processing of this new product. © 2009, Wiley Periodicals, Inc.

Abstract:

Abstract: Pistachio butter (a paste of mashed pistachio and sugar) is one of the foodstuffs containing a thick oily pistachio paste in the formulation. The final product is highly nutritious. Organoleptic characteristics of pistachio butter depend on its formula and method of manufacturing. The most important factor affecting the quality of pistachio butter, be it from flavor, appearance and texture point of view, is oil separation in the product; therefore, leakage of oil from pistachio butter is an undesirable characteristic. In this investigation, the effect of two emulsifiers (lecithin and mono-di glycerides) in tree levels (0.0, 1.0 and 2.0%) on the oil leakage and the effect of one antioxidant (BHT) in tree levels (0.00, 0.01 and 0.02%) on the quality of pistachio butter were studied. Samples were stored at room temperature (25°C) for four months and then the volume of oil, which was separated, was measured by a measuring cylinder (10 mL volume; 1.3 cm in diameter). The experiment had a completely randomized design and the comparison between the means was done via Duncan's multiple range test (5% level). The results showed that the treatments containing 2% lecithin and 2% mono- di glycerides had the least leakage of oil. Also, the results showed that adding BHT antioxidant had a significant effect on peroxide value and shelf life of pistachio butter; but there was no significant effect between treatments.

Abstract: Pistachio, the second non-oil and the third exported good of Iran, is one of the most delicious and most expensive snacks of all other nuts and protein materials. Because pistachio is exported as a raw product (with his special problems), existence of suitable processing industries (such as pistachio oil, pistachio butter, pistachio chocolate, pistachio halva, using pistachio in meat industry, confectionery, sauces,...) and byproduct industries (using pistachio hull in production of furfural, etc.) seems to be basically necessary. It is an important point that in Iran there is a potential condition for the production of various and high valuable food products. Of course, the development of these industries needs strong and careful research and the acquisition of suitable technology for each product. In this study we calculated that the added value of 300,000 tons of pistachio production annually (with value of 933 million dollars), including only four products of pistachio processing industry (split pistachio , pistachio kernel , pistachio shred and pistachio powder) is about 58 million dollars. This shows that processing industry is very important in the improvement of current situation.

Abstract:

Abstract: At now , pistachio is only agricultural product which selected in most of Iran’s regions. Therefore, in this case , there is no possibility to use cultural diversification 32 for reducing of production and price fluctuation. Diversity in food processing products, is a solution that reduce most of marketing and production risk. In this investigation , four types of pistachio processing products (Pistachio oil, pistachio butter, pistachio chocolate and pistachio baklava) was prepared from market and then consumer preference and willing to pay was determined. For this purpose, in the first step. Organoleptic test (in flavour, color and texture point of view) was carried out by 15 panelists and calculate quality score. In the second stage, consumer demand (50 person) and willing to pay was studied.. then type of machinery for producing of 4 mentioned product was identified and cost of them was estimated. For evaluation of processing line , economic methods ( net present value and internal rate of return) was used. Finally after evaluation of machinery , elements of pilot plant was selected and arrangement of processing line was determined. Results of organoleptic test, showed that final score of Pistachio chocolate, pistachio butter, pistachio baklava and pistachio oil is 3.2, 3.0, 2.8 and 2.5 respectively and difference of them is significant in 5% level. Also maximum consumer preference in Pistachio oil, pistachio butter, pistachio baklava and pistachio chocolate was 163900, 139700, 69700 and 86100 rials respectively. After study of fixed and variable costs for production of each product, results showed that production of pistachio chocolate and pistachio butter is economical in separation lines. but production of pistachio baklava and pistachio oil can be carried out in common line.

Abstract:

Abstract:

Abstract: Separation of contaminated pistachio is a very important step in pistachio processing. If suspected pistachio to contamination was separated, A. flavus activity and aflatoxin contamination can be decreased. Water floating is one way to separate contaminated pistachio. in this investigation for this purpose, after removing of pistachio hull in laboratory, 1000 gr of suspected pistachio to contamination contains, soft hull early splitting, dried hull early splitting, soft hull cracked pistachio, dried hull crack pistachio, damage of pest and pistachio in contact with surface of soil poured in floating tank and 3 separately designs including 1- time of floating (5 level5, 10, 15, 20, 25 min), 2- water temperature (5 level20, 25, 30, 35, 40 °c) and 3- pistachio - water ratio (4 level1:2, 1:4, 1:6 , 1:8) was studied and buoyant pistachio was measured. Data analysed by completely random design. Results in design 1, showed that time of 5 minin design 2 showed that temperature of 20 °c and in design 3 showed that 1:4 pistachio- water ratios have the best efficiency for separation of contaminated pistachio

Abstract:

Abstract: In this investigation, On the basis of pistachio halva formulation using pistachio paste (ohadi variety), mixed of white sugar and glucose with egg albumin, confectionery oil and citric acid) pistachio halva was produced and suitable formula was selected. After chemical tests, the effect of three emulsifiers (lecithin, mono di glycerides and glycerol mono stearate) in three levels (0.0. 0.5 and 1.0 %), two antioxidants (BHA and BHT) in three levels (0.0. 0.01 and 0.02 %), soap root extract (from saponaria officinalis) and commercial Glycyrrhizin was used as texture softening, flavoring and emulsifying agent in three levels (0.0, 0.1 and 0.15 %) on the pistachio halva formulation was studied. In each test, oil separation (in test 1 1st 3), peroxide value (in test 2) and organoleptic test (by 15 panelists) was carried out After 4 mount storage at 20 degree centigrade, The results were statistically analyzed in a Completely Randomized Design (CRD) and comparison between the means was done via Duncan’s range test (5% level). Finally formula was studied from economic point of view. Result of chemical tests showed that in final formula, moisture content, protein, oil, carbohydrate, fiber and ash was 7.0, 9.9, 24.4, 50.0, 5.9 and 2.8% respectively. Control treatment had the most of oil separation from halva texture while it was less in treatment of 1% lecithin, 1% mono di glycerides and 1% glycerol mono stearate. On the basis of organoleptic test, treatments with different amount of emulsifiers had not significant effect. Result of peroxide value measuring showed that control had the most amount of peroxide value. The best treat that consumed less amount of antioxidant, was contained 0.01 % BHA and 0.02 % BHT. These results showed that, two types of antioxidant had synergistic effect. None of the antioxidant had significant effect on flavor, texture and color.Results showed using 0.1% soap root extract and 0.1% commercial Glycyrrhizin were suitable in formula. According to oil separation, peroxide value and organoleptic test, use of 1% lecithin, and 0.5% glycerol mono stearate, 0.01% BHA and 0.01 % BHT, 0.1% soap root extract and 0.1% commercial Glycyrrhizin was recommended. In economic point of view, benefit cost ratio is 1.5. If we consider price of pistachio halva 60000 rails per kg and 20% discount rate, benefit cost ratio rate is more than 1. As a result this project is economically. Also price of one kg pistachio halva (annual cost/production) was 38741 rails. Therefore if we can sell product more than 38741, this project could be economic.

Abstract:

Abstract:

Abstract: Pistachio butter (a paste of mashed pistachio and sugar) is one of the foodstuffs containing a thick oily pistachio paste in the formulation. The final product is highly nutritious. Organoleptic characteristics of pistachio butter depend on its formula and method of manufacturing. The most important factor affecting the quality of pistachio butter, be it from flavor, appearance and texture point of view, is oil separation in the product; therefore, leakage of oil from pistachio butter is an undesirable characteristic. In this investigation, the effect of two emulsifiers (lecithin and mono-di glycerides) in tree levels (0.0, 1.0 and 2.0%) on the oil leakage and the effect of one antioxidant (BHT) in tree levels (0.00, 0.01 and 0.02%) on the quality of pistachio butter were studied. Samples were stored at room temperature (25°C) for four months and then the volume of oil, which was separated, was measured by a measuring cylinder (10 mL volume; 1.3 cm in diameter). The experiment had a completely randomized design and the comparison between the means was done via Duncan’s multiple range test (5% level). The results showed that the treatments containing 2% lecithin and 2% mono- di glycerides had the least leakage of oil. Also, the results showed that adding BHT antioxidant had a significant effect on peroxide value and shelf life of pistachio butter; but there was no significant effect between treatments.

Abstract: