مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

Effect of Replacing Vegetable Oil with Anhydrous Milk Fat on the Quality Properties of Laboratory-Produced Pistachio Cream: Implications for Nutritional Enhancement and Food Product Development

نوع مقاله : مقاله پژوهشی

نویسندگان
Eman Ali Hadi 1
Farah Karim Fanus 1
Shaimaa abass dhaher 2
1 Department of Home Economics, College of Education for Girls, University of Baghdad, Baghdad, Iraq.
2 Department of Home Economics, College of Education for Girls, University of Baghdad, Baghdad, Iraq
10.48311/fsct.2026.121647.83260
چکیده
This study aimed to develop pistachio cream with enhanced nutritional value by partially replacing vegetable oil with anhydrous milk fat (animal ghee) at substitution levels of 5%, 10%, and 15%. The laboratory-produced products were analyzed to evaluate the effects of these replacements on chemical composition, fatty acid profile, fat-soluble vitamin content, and sensory properties. Chemical analysis revealed highly significant differences (P≤0.05) among all treatments. Total fat content and unsaturated fatty acids—particularly oleic and linoleic acids—increased with higher substitution levels, while carbohydrate and moisture contents decreased. Notably, fat-soluble vitamins A, D, E, and K showed significant increases, with vitamin A rising from 59.8 mg/100g in the control to 70.3 mg/100g in the 15% substitution treatment, and vitamin E increasing from 145.9 to 164.6 mg/100g, reflecting the nutritional enrichment contributed by anhydrous milk fat. Sensory evaluation results demonstrated enhanced flavor, texture, consistency, and overall appearance in substituted treatments compared to the control, while color remained unaffected. The 15% substitution treatment achieved the highest sensory acceptance scores (91.38 total score) and the best results across most quality parameters. These findings indicate that partial replacement of vegetable oil with anhydrous milk fat is a viable strategy for producing pistachio cream with improved nutritional value, desirable fatty acid composition, enriched fat-soluble vitamin content, and superior sensory characteristics, offering a promising approach for the development of value-added nut-based spreads for the food industry.
کلیدواژه‌ها
Pistachio cream
anhydrous milk fat
animal ghee
fatty acids
fat-soluble vitamins
sensory evaluation food product development nutritional enhancement
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