The Effect of Processing Variables on the Quality and Acceptability of Pistachio Milk

Journal of Food Processing and Preservation, 2012

1 Pages Posted: 25 Mar 2012

See all articles by Ahmad Shakerardekani

Ahmad Shakerardekani

Iranian Pistachio Research Institute; Universiti Pertanian Malaysia (UPM)

R. Karim

affiliation not provided to SSRN

Nahid Vaseli

affiliation not provided to SSRN

Date Written: March 20, 2012

Abstract

In an attempt to develop a new beverage from pistachio nuts, the effect of different methods of making paste, which involved grinding soaked kernels (method 1) and milling roasted kernels (method 2), as well as the blending time (20 or 30 min) and pH (6.5, 7.5 or 8.5) of the slurry on the pistachio milk compositions (protein, fat, total dry matter and total soluble solid), was evaluated. The taste and flavor of the pistachio milk were improved by the addition of sugar, vanillin and salt. The overall acceptability of the products was evaluated by 25 untrained panelists using hedonic test. The best processing conditions were milling the roasted kernels and blending the pistachio paste with water at pH 8.5 for 30 min. The most preferred flavor of pistachio milk is made by the addition of 5.0% sugar, 0.02% vanilla and 0.0% salt. This study describes a process for preparing pistachio milk from small-sized and unsplit pistachio nuts that cannot be used for direct human consumption. This product can be served as a substitute for animal milk.

Keywords: pistachios

Suggested Citation

Shakerardekani, Ahmad and Karim, R. and Vaseli, Nahid, The Effect of Processing Variables on the Quality and Acceptability of Pistachio Milk (March 20, 2012). Journal of Food Processing and Preservation, 2012. Available at SSRN: https://ssrn.com/abstract=2028484

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

Nahid Vaseli

affiliation not provided to SSRN

No Address Available

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