Volume 6, Issue 22 (2009)                   FSCT 2009, 6(22): 45-55 | Back to browse issues page

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Studying the effects of roasting temperature, formulation and storage on pistachio oil quality and its sensory attributes. FSCT. 2009; 6 (22) :45-55
URL: http://fsct.modares.ac.ir/article-7-4605-en.html
Abstract:   (3643 Views)
The purpose of this work was to determine the effect of roasting temperatures and additives application on pistachio oil quality during the storage. The chemical and sensory analysis were performed on samples of roasted pistachio nuts only with salt (F1), without any additive (F2), with salt plus 1% ascorbic acid (F3), with salt plus 2% ascorbic acid (F4), with salt plus 1% sodium metabisulfite (F5) and with salt plus 2% sodium metabisulfite (F6). All samples were roasted at three temperatures (90, 120 and 150 Ċ). The chemical analysis includes measurement of peroxide value, thiobarbitoric acid value (TBA) and free fatty acid (FFA), and also the sensory analysis includes rancidity and total acceptance were performed during 3 month of storage. Free fatty acid (%), peroxide and thiobarbitoric acid values as well as rancidity increased across the storage time for all treatments. Addition of ascorbic acid as an antioxidant, did not affect the total acceptance of the product but provided protection against lipid oxidation during the storage. Furthermore, using sodium metabisulfite prevented samples from oil deterioration being a little less efficient compared with ascorbic acid. During the storage, the pistachio nuts only with salt and without any additives (F1 and F2), had more FFA (%), peroxide and TBA values, and less total acceptance than other formulations. In addition, using of high temperature of roasting led to less quality of pistachio oil and decreased the total acceptance.
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Received: 2007/12/25 | Accepted: 2008/04/23 | Published: 2012/08/25

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