Effect of Roasting Conditions on Hardness, Moisture Content and Colour of Pistachio Kernels

7 Pages Posted: 31 Mar 2011

See all articles by Ahmad Shakerardekani

Ahmad Shakerardekani

Iranian Pistachio Research Institute; Universiti Pertanian Malaysia (UPM)

R. Karim

affiliation not provided to SSRN

H. Mohd Ghazali

affiliation not provided to SSRN

N. L. Chin

affiliation not provided to SSRN

Date Written: March 30, 2011

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.

Suggested Citation

Shakerardekani, Ahmad and Karim, R. and Ghazali, H. Mohd and Chin, N. L., Effect of Roasting Conditions on Hardness, Moisture Content and Colour of Pistachio Kernels (March 30, 2011). Available at SSRN: https://ssrn.com/abstract=1799189 or http://dx.doi.org/10.2139/ssrn.1799189

Ahmad Shakerardekani (Contact Author)

Iranian Pistachio Research Institute ( email )

Rafsanjan, Kerman 77175-435
Iran

HOME PAGE: http://www.pri.ir

Universiti Pertanian Malaysia (UPM) ( email )

Serdang, Selangor Darul Ehsan 43400
Malaysia

R. Karim

affiliation not provided to SSRN

H. Mohd Ghazali

affiliation not provided to SSRN

N. L. Chin

affiliation not provided to SSRN

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