effects of storage on colour of spreadable pistachio nut paste

Spreadable pistachio nut paste is a green, unique product, consisting of pistachio nut, sugar dust, milk powder, vanillin, margarine and lechitin. It is consumed at breakfast. In this study, spreadable pistachio nut paste containing 9% water, 7% protein, 29% fat, 50-55% carbohydrates and 1% ash was...

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Bibliographic Details
Published inActa horticulturae no. 9122; pp. 777 - 780
Main Authors Gamli, O.F, Hayoglu, I, Turkoglu, H, Ak, B.E
Format Journal Article
LanguageEnglish
Published International Society for Horticultural Science 2011
Subjects
breakfast
chlorophyll
color
discoloration
dried milk
margarine
pigments
pistachios
storage time
sugars
vanillin
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Summary:Spreadable pistachio nut paste is a green, unique product, consisting of pistachio nut, sugar dust, milk powder, vanillin, margarine and lechitin. It is consumed at breakfast. In this study, spreadable pistachio nut paste containing 9% water, 7% protein, 29% fat, 50-55% carbohydrates and 1% ash was prepared, and the change in its colour (as total chlorophyl content, L*, a*, b* values) during storage at 4°C and 20°C during 8 months was investigated. As a conclusion, discoloration was determined, and L* value decreased at the end of storage period depending on the change in chlorophyl pigments content, and browning reactions.
Bibliography:http://www.actahort.org/
ISSN:0567-7572