The effects of the pistachio quantity and the storage conditions on the quality of the spreadable pistachio nut paste

• Main Author: Gamlı, Ö.F., Harran Univ., Faculty of Agriculture, Şanlıurfa (Turkey). Div. of Food Engineering
• Format: Publication
• Language: Turkish
• Published: Şanlıurfa (Turkey) Harran Univ., Graduate School of Natural and Applied Sciences 2009
• Subjects: ALMACENAMIENTO; ANAILISIS ORGANOLA©PTICO; ANALYSE ORGANOLEPTIQUE; CALIDAD; CHEMICAL COMPOSITION; CHLOROPHYLLE; CHLOROPHYLLS; CLOROFILAS; COMPOSICIA³N QUIMICA; COMPOSITION CHIMIQUE; FOOD PROCESSING; FORMULACIONES; FORMULATION; FORMULATIONS; http://www.fao.org/aos/agrovoc#c_13413; http://www.fao.org/aos/agrovoc#c_1577; http://www.fao.org/aos/agrovoc#c_16006; http://www.fao.org/aos/agrovoc#c_1794; http://www.fao.org/aos/agrovoc#c_24199; http://www.fao.org/aos/agrovoc#c_3068; http://www.fao.org/aos/agrovoc#c_37969; http://www.fao.org/aos/agrovoc#c_5753; http://www.fao.org/aos/agrovoc#c_6400; http://www.fao.org/aos/agrovoc#c_7427; http://www.fao.org/aos/agrovoc#c_7657; http://www.fao.org/aos/agrovoc#c_8013; MATHEMATICAL MODELS; MODA¨LE MATHA©MATIQUE; MODELOS MATEMAITICOS; ORGANOLEPTIC ANALYSIS; PISTACHE; PISTACHIOS; PISTACHO; PROCESAMIENTO DE ALIMENTOS; QUALITA; QUALITY; STOCKAGE; STORAGE; TEMPA©RATURE; TEMPERATURA; TEMPERATURE; TRAITEMENT DES ALIMENTS; TURKEY; TURQUA­A; TURQUIE

In this study, spreadable pistachio nut paste were produced by using different amounts of pistachio nut (5, 10 % and 15%) and the products were stored at 4 oC and 20 oC in glass jars. The factors were examined affecting the product quality and sorption isotherms of spreadable nut paste were obtained. Bu çalışmada, farklı antepfıstığı oranları (% 5,10 ve % 15) kullanılarak sürülebilir özellikte antepfıstığı ezmesinin üretimi yapılmış ve cam ambalajlar içerisinde 4 oC ve 20 oC' de depolanması esnasında ürün kalitesine etki eden faktörler incelenmiş, bununla birlikte sürülebilir nitelikteki ezmenin nem soğurma eğrileri de elde edilmiştir.