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Information Journal Paper

Title

PHYSICO - CHEMICAL AND SENSORY PROPERTIES OF PISTACHIO GREEN HULL`S MARMALADE

Pages

  1-10

Abstract

 Soft green hull (endocarp), branche, leave, remaining kernell and wood shell are by - products of the fresh pistachio processing industry. The most major waste of pistachio processing is green hull (more than 60 percent). PISTACHIO GREEN HULL is also a promising source of protein, fat, mineral salts and vitamins and is one of the richest source of antioxidant and phenolic compound. In this research, the effect of different levels of PISTACHIO GREEN HULL (40 to 60 percent) and pectin (0 to 0.4 percent) on the chemical properties (brix, pH, acidity, total soluble solid and total pectin) sensory characteristics (color, consistency, taste, firmness, adhesiveness, spreadability, overal acceptability) and image parameters (intensity, hue and saturation) of PISTACHIO GREEN HULL MARMALADE investigated. The results of chemical and SENSORY PROPERTIES showed that increasing the PISTACHIO GREEN HULL caused increase in acidity and firmness, while decreased color, consistency, spreadability and overal acceptability (P<0.05). The increase of pectin led to increase of firmness (P<0.05). Increasing the percent of PISTACHIO GREEN HULL and pectin on other characteristics were not significant (P>0.05). Results of  image processing showed that increasing the percent of PISTACHIO GREEN HULL and pectin on color indexes were not significant (P>0.05).

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    APA: Copy

    MOHAMMADI MOGHADAM, T., RAZAVI, SEYED MOHAMMAD ALI, MALEKZADEGAN, F., & SHAKER, AHMAD. (2010). PHYSICO - CHEMICAL AND SENSORY PROPERTIES OF PISTACHIO GREEN HULL`S MARMALADE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 6(4), 1-10. SID. https://sid.ir/paper/72651/en

    Vancouver: Copy

    MOHAMMADI MOGHADAM T., RAZAVI SEYED MOHAMMAD ALI, MALEKZADEGAN F., SHAKER AHMAD. PHYSICO - CHEMICAL AND SENSORY PROPERTIES OF PISTACHIO GREEN HULL`S MARMALADE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2010;6(4):1-10. Available from: https://sid.ir/paper/72651/en

    IEEE: Copy

    T. MOHAMMADI MOGHADAM, SEYED MOHAMMAD ALI RAZAVI, F. MALEKZADEGAN, and AHMAD SHAKER, “PHYSICO - CHEMICAL AND SENSORY PROPERTIES OF PISTACHIO GREEN HULL`S MARMALADE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 6, no. 4, pp. 1–10, 2010, [Online]. Available: https://sid.ir/paper/72651/en

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