UPM Institutional Repository

Development of pistachio spread using different formulations.


Shakerardekani, Ahmad and Karim, Roselina and Mohd Ghazali, Hasanah and Chin , Nyuk Ling (2012) Development of pistachio spread using different formulations. In: 11th International Annual Symposium on Sustainability Science and Management, 9-11 Jul. 2012, Kuala Terengganu, Malaysia. (pp. 514-520).


The pistachio nut (Pistacia vera L.) is a nutritious and popular tree nut that is consumed both as a roasted and salted nut. Non-split pistachios are used for the production of other products such as wafer, ice cream, chocolate, halvah, butter and spread. In this study, 17 pistachio spreads were formulated using various levels of pistachio paste, icing sugar, isolated soy protein and palm oil. The textural and rheological properties of pistachio spreads were measured using texture analyser and rheostress, respectively. Sensory acceptance of the products was carried out using Hedonic test. Significant correlation (r = -0.860, P˂ 0.05) were observed between sensory attributes (spreadability, overall texture and overall acceptability) and work of shear. The results showed that the presence of palm oil has a direct effect on both the elastic and viscous behaviour of the pistachio spread. Formulation 12 (50% pistachio paste, 30% sugar, 20% palm oil) and 16 (58.3% pistachio paste, 25% sugar, and 16.7% palm oil) were found to be acceptable in terms of sensory attributes, textural and rheological properties.

Download File

[img] PDF
31750.pdf - Submitted Version
Restricted to Repository staff only

Download (444kB)

Additional Metadata

Item Type: Conference or Workshop Item (Paper)
Divisions: Faculty of Engineering
Faculty of Food Science and Technology
Notes: Full text are available at Special Collection Division Office.
Keywords: Pistachio spread; Rheology; Work of shear; Oil separation; Colour.
Depositing User: Erni Suraya Abdul Aziz
Date Deposited: 04 Aug 2014 01:58
Last Modified: 04 Aug 2014 01:58
URI: http://psasir.upm.edu.my/id/eprint/31750
Statistic Details: View Download Statistic

Actions (login required)

View Item View Item