Journal of Food Processing and Preservation, ( ISI ), Year (2019-7)

Title : ( Effect of active edible coating and temperature on quality properties of roasted pistachio nuts during storage )

Authors: sara khoshnoodinia , Nasser Sedaghat ,

Citation: BibTeX | EndNote

Abstract

The present study investigated the effect of gelatin coating (GL) containing ascorbic acid (AA:10 g/L) and/or propyl gallate (PG:0.1 g/L) on the chemical (peroxide value (PV); anisidine value (AnV) and free fatty acid (FFA)), instrumental texture (Hardness), and the sensory properties (texture, rancidity, taste, color, and overall acceptability) of roasted pistachio nuts during 3 months of storage at 20, 35, and 50°C. The relationship between PV, AnV, FFA, and rancidity taste beside instrumental hardness and sensory texture were assessed by Pearson\\\'s correlation coefficient. Pistachio nuts were treated with five formulations: control, AA + PG, GL + PG, GL + AA, and GL + AA + PG. The antioxidative activity of the GL was more effective at the lower temperature. Instrumental hardness of gelatin‐coated samples was significantly (p < 0.05) higher than other samples at 20 and 35°C. Instrumental hardness in control samples increased, while samples with gelatin coating showed a decreasing trend. Gelatin‐antioxidant coatings didn\\\'t affect the total acceptance of samples but provided protection against lipid oxidation. Positive and powerful correlation (R > 0.9) was found between sensory and chemical and textural properties. Practical applications The use of thin gelatin edible coating containing AA and/or PG, as a natural and economical secondary package, show a good potential for reducing the rate of lipid oxidation and subsequently increasing the shelf life of roasted pistachio nuts, especially at room temperature.

Keywords

, Antioxidants, Gelatin-coating, Hardness, Oxidation, Pistachio
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@article{paperid:1075240,
author = {Khoshnoodinia, Sara and Sedaghat, Nasser},
title = {Effect of active edible coating and temperature on quality properties of roasted pistachio nuts during storage},
journal = {Journal of Food Processing and Preservation},
year = {2019},
month = {July},
issn = {0145-8892},
keywords = {Antioxidants; Gelatin-coating; Hardness; Oxidation; Pistachio},
}

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%0 Journal Article
%T Effect of active edible coating and temperature on quality properties of roasted pistachio nuts during storage
%A Khoshnoodinia, Sara
%A Sedaghat, Nasser
%J Journal of Food Processing and Preservation
%@ 0145-8892
%D 2019

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