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  Soft green hull (endocarp), branche, leave, remaining kernell and wood shell are by-products of the fresh pistachio processing industry. The most major waste of pistachio processing is green hull (more than 60 percent). Pistachio green hull is also a promising source of protein, fat, mineral salts and vitamins and is one of the richest source of antioxidant and phenolic compound. In this research, the effect of different levels of pistachio green hull (40 to 60 percent) and pectin (0 to 0.4 percent) on the chemical properties (brix, pH, acidity, total soluble solid and total pectin) sensory characteristics (color, consistency, taste, firmness, adhesiveness, spreadability, overal acceptability) and image parameters (intensity, hue and saturation) of pistachio green hull marmalade investigated. The results of chemical and sensory properties showed that increasing the pistachio green hull caused increase in acidity and firmness, while decreased color, consistency, spreadability and overal acceptability (P<0.05). The increase of pectin led to increase of firmness (P<0.05). Increasing the percent of pistachio green hull and pectin on other characteristics were not significant (P>0.05). Results of  image processing showed that increasing the percent of pistachio green hull and pectin on color indexes were not significant (P>0.05).  

Keywords: Sensory properties, Chemical characteristics, Image analysis, Pistachio green hull, Marmalade

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