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

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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.

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Authors and Affiliations

  1. Department of Food Science and Technology, Ramin Agriculture and Natural Resources University of Khouzestan, Ahvaz, Iran

    Mohammad Hojjati

  2. Group Food Quality and Safety, Agro-Food Technology Department, Universidad Miguel Hernández de Elche, 03312, Orihuela, Alicante, Spain

    Luis Noguera-Artiaga & Ángel Antonio Carbonell-Barrachina

  3. Department of Fruit and Vegetable Processing, Wroclaw University of Environmental and Life Science, 51-630, Wroclaw, Poland

    Aneta Wojdyło

Authors
  1. Mohammad Hojjati
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  2. Luis Noguera-Artiaga
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  3. Aneta Wojdyło
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  4. Ángel Antonio Carbonell-Barrachina
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Correspondence to Mohammad Hojjati.

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Hojjati, M., Noguera-Artiaga, L., Wojdyło, A. et al. Effects of microwave roasting on physicochemical properties of pistachios (Pistaciavera L.). Food Sci Biotechnol 24, 1995–2001 (2015). https://doi.org/10.1007/s10068-015-0263-0

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  • DOI: https://doi.org/10.1007/s10068-015-0263-0

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