Investigating the possibility of producing a beneficial pistachio beverage by sustainable emulsion systems

Ghiafeh Davoodi, Mehdi; Karimi, Mahdi; Naghipour, Fariba; Sheikholeslami, Zahra; Fatemian, Hamed

Investigating the possibility of producing a beneficial pistachio beverage by sustainable emulsion systems

Document Type : Original Article

Authors

Mehdi Ghiafeh Davoodi ¹

Mahdi Karimi ²

Fariba Naghipour ³

Zahra Sheikholeslami ²

Hamed Fatemian ⁴

¹ associate professor of Khorasan Razavi Agricultural and Natural Resources Research and Education Center (AREEO)

² Associate Professor of Khorasan Razavi Agricultural and Natural Resources Research and Education Center (AREEO)

³ Assistant Professor of Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO)

⁴ Associate Professor of Agricultural Engineering Research Institute, Agriculture Research, Education and Extension Organization (AREEO)

Abstract

Pistachio is one of the local products of our country with high economic and nutritional value. Meanwhile, the transformation industries of this product have not seen significant progress. These nuts can be transferred to the production cycle by applying technical knowledge and create economic efficiency. This study carried out in raw pistachios with less desirable (levels of 10 and 15%) in production of a functional beverage. In order to create texture, appropriate emulsion system and good mouth feel, carrageenan and xanthan gum were used in three levels of 0.3, 0.6 and 0.9%. The results showed that by increasing the amount of gums, pH of pistachio beverage decreased significantly, however; brix and acidity were increased. Also, the image processing results showed that the samples containing carrageenan gum and high amount of pistachio paste (15%) had the higher amount of L* and a* values in compare to xanthan gum. On the other hand, no significant difference was observed in the amount of b* value. Finally, the panelists assigned the highest overall acceptance score to the sample containing 15% pistachio paste and 0.3% carrageenan gum due to the favorability of color, mouthfeel and texture.

Keywords

Pistachio

Value added

Processing

Hydrocolloid

Sensory desirability