The effect of monoglyceride addition on the rheological properties of pistachio spread

Citation

Shakerardekani, Ahmad and Karim, Roselina and Mohd Ghazali, Hasanah and Chin, Nyuk Ling (2013) The effect of monoglyceride addition on the rheological properties of pistachio spread. Journal of the American Oil Chemists' Society, 90 (10). pp. 1517-1521. ISSN 0003-021X; ESSN: 1558-9331

Abstract

Pistachio nut (Pistacia vera L.) is one of the most delicious and nutritious nuts in the world. In this study, monoglycerides (0.0–1.5 %) as lipophilic emulsifiers were used to prevent oil separation in pistachio spread A (containing 50.0 % pistachio paste, 30.0 % icing sugar and 20.0 % red palm oil) and B (containing 58.3 % pistachio paste, 25.0 % icing sugar and 16.7 % red palm oil). Changes in rheological behavior of pistachio spreads were investigated. The highest work of shear (which indicates spreadability) was observed in Formulations A and B containing 1.5 % monoglycerides. Addition of emulsifier significantly (P < 0.05) influenced the consistency index (K), thixotropic area (A), yield stress (τ 0) and coefficient correlation (R) of pistachio spreads. All the pistachio spreads that contained emulsifier exhibited a higher storage modulus (G′) than the loss modulus (G″).

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Additional Metadata

Item Type:	Article
Divisions:	Faculty of Engineering Faculty of Food Science and Technology
DOI Number:	https://doi.org/10.1007/s11746-013-2299-8
Publisher:	Springer
Keywords:	Pistachio nut; Paste; Spread; Oil separation; Emulsifier; Rheology
Depositing User:	Nabilah Mustapa
Date Deposited:	16 Mar 2015 04:35
Last Modified:	28 Jan 2016 04:46
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1007/s11746-013-2299-8
URI:	http://psasir.upm.edu.my/id/eprint/28763
Statistic Details:	View Download Statistic

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