Citation
Abstract
Roasting of whole-kernels is an important step in the production of pistachio paste. The effect of hot air roasting temperatures (90-190°C) and times (5-65 min) on the hardness, moisture content and colour attributes ('L', 'a' and 'b' values and yellowness index) of both whole-kernel and ground-state were investigated using response surface methodology (RSM). Increases in roasting temperature and time caused a decrease in all the responses except for 'a' value of ground-state. The interaction and quadratic models sufficiently described the changes in the hardness and colour values, respectively. The result of RSM analysis showed that hardness and colour attributes ('L' and 'b' values, yellowness index) of kernels and 'a' value of ground-state could be used to monitor the roasting quality of whole-kernels. This study showed that the recommended range of roasting temperature and time of whole-kernel for the production of pistachio paste were 130-140°C and 30-40 min, respectively.
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Official URL or Download Paper: http://www.ifrj.upm.edu.my/18%20%2802%29%202011/%2...
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Engineering Faculty of Food Science and Technology |
| Publisher: | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| Keywords: | Colour; Hardness; Kernel; Moisture content; Optimization; Pistachio; Roasting |
| Depositing User: | Najah Mohd Ali |
| Date Deposited: | 27 Nov 2015 04:11 |
| Last Modified: | 27 Nov 2015 04:11 |
| URI: | http://psasir.upm.edu.my/id/eprint/40715 |
| Statistic Details: | View Download Statistic |
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