Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 24, Issue 6, Pages 1995-2001Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-015-0263-0
Keywords
pistachio; volatile; fatty acid; texture
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Funding
- Ramin Agriculture and Natural Resources University of Khouzestan, Iran
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Effects of 480 and 640 W power levels and 2, 3 and 4 min for roasting of pistachios using microwaves (MW) on the physicochemical properties of pistachios in comparison with an Iranian traditional method of soaking in salty water and drying under hot-air at 135A degrees C for 20 min were investigated. MW roasting of pistachios decreased water activity values, producing a softer nut. Twenty one volatile compounds were identified in roasted pistachios using GC-MS. The highest volatile concentration and sensory odor intensity scores were observed for hot air roasted pistachios and MW at 640 W for 4 min. Roasting reduced the force needed to cut pistachios. Unsaturated fatty acid contents in MW roasted pistachios were higher (82.0%) than in hot-air produced nuts (74.7%). Total phenolic content values increased with roasting time and with the MW power level. Pistachios can be successfully roasted using microwaves as a fast and economical method.
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