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Food Science and Biotechnology

, Volume 24, Issue 6, pp 1995–2001 | Cite as

Effects of microwave roasting on physicochemical properties of pistachios (Pistaciavera L.)

  • Mohammad HojjatiEmail author
  • Luis Noguera-Artiaga
  • Aneta Wojdyło
  • Ángel Antonio Carbonell-Barrachina
Article

Abstract

Effects of 480 and 640 W power levels and 2, 3 and 4 min for roasting of pistachios using microwaves (MW) on the physicochemical properties of pistachios in comparison with an Iranian traditional method of soaking in salty water and drying under hot-air at 135°C for 20 min were investigated. MW roasting of pistachios decreased water activity values, producing a softer nut. Twenty one volatile compounds were identified in roasted pistachios using GC-MS. The highest volatile concentration and sensory odor intensity scores were observed for hot air roasted pistachios and MW at 640 W for 4 min. Roasting reduced the force needed to cut pistachios. Unsaturated fatty acid contents in MW roasted pistachios were higher (82.0%) than in hot-air produced nuts (74.7%). Total phenolic content values increased with roasting time and with the MW power level. Pistachios can be successfully roasted using microwaves as a fast and economical method.

Keywords

pistachio volatile fatty acid texture 

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2015

Authors and Affiliations

  • Mohammad Hojjati
    • 1
    Email author
  • Luis Noguera-Artiaga
    • 2
  • Aneta Wojdyło
    • 3
  • Ángel Antonio Carbonell-Barrachina
    • 2
  1. 1.Department of Food Science and TechnologyRamin Agriculture and Natural Resources University of KhouzestanAhvazIran
  2. 2.Group Food Quality and Safety, Agro-Food Technology DepartmentUniversidad Miguel Hernández de ElcheOrihuela, AlicanteSpain
  3. 3.Department of Fruit and Vegetable ProcessingWroclaw University of Environmental and Life ScienceWroclawPoland

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