Journal of Food Science and Technology, ( ISI ), Volume (53), No (1), Year (2015-10) , Pages (370-380)

Title : ( Sensory and instrumental texture assessment of roasted pistachio nut/kernel by partial least square (PLS) regression analysis: effect of roasting conditionses )

Authors: toktam mohammadi moghaddam , Seyed Mohammad Ali Razavi , Masoud Taghizadeh , Ameneh Sazgarnia ,

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Roasting is an important step in the processing of pistachio nuts. The effect of hot air roasting temperature (90, 120 and 150 °C), time (20, 35 and 50 min) and air velocity (0.5, 1.5 and 2.5 m/s) on textural and sensory characteristics of pistachio nuts and kernels were investigated. The results showed that increasing the roasting temperature decreased the fracture force (82–25.54 N), instrumental hardness (82.76–37.59 N), apparent modulus of elasticity (47–21.22 N/s), compressive energy (280.73–101.18 N.s) and increased amount of bitterness (1–2.5) and the hardness score (6–8.40) of pistachio kernels. Higher roasting time improved the flavor of samples. The results of the consumer test showed that the roasted pistachio kernels have good acceptability for flavor (score 5.83–8.40), color (score 7.20–8.40) and hardness (score 6–8.40) acceptance. Moreover, Partial Least Square (PLS) analysis of instrumental and sensory data provided important information for the correlation of objective and subjective properties. The univariate analysis showed that over 93.87 % of the variation in sensory hardness and almost 87 % of the variation in sensory acceptability could be explained by instrumental texture properties.

Keywords

Hardness Pistachio Roasting Sensory evaluation
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@article{paperid:1053174,
author = {Mohammadi Moghaddam, Toktam and Razavi, Seyed Mohammad Ali and Taghizadeh, Masoud and Ameneh Sazgarnia},
title = {Sensory and instrumental texture assessment of roasted pistachio nut/kernel by partial least square (PLS) regression analysis: effect of roasting conditionses},
journal = {Journal of Food Science and Technology},
year = {2015},
volume = {53},
number = {1},
month = {October},
issn = {0022-1155},
pages = {370--380},
numpages = {10},
keywords = {Hardness Pistachio Roasting Sensory evaluation Texture},
}

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%0 Journal Article
%T Sensory and instrumental texture assessment of roasted pistachio nut/kernel by partial least square (PLS) regression analysis: effect of roasting conditionses
%A Mohammadi Moghaddam, Toktam
%A Razavi, Seyed Mohammad Ali
%A Taghizadeh, Masoud
%A Ameneh Sazgarnia
%J Journal of Food Science and Technology
%@ 0022-1155
%D 2015

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