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The Effect of Monoglyceride Addition on the Rheological Properties of Pistachio Spread

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

Pistachio nut (Pistacia vera L.) is one of the most delicious and nutritious nuts in the world. In this study, monoglycerides (0.0–1.5 %) as lipophilic emulsifiers were used to prevent oil separation in pistachio spread A (containing 50.0 % pistachio paste, 30.0 % icing sugar and 20.0 % red palm oil) and B (containing 58.3 % pistachio paste, 25.0 % icing sugar and 16.7 % red palm oil). Changes in rheological behavior of pistachio spreads were investigated. The highest work of shear (which indicates spreadability) was observed in Formulations A and B containing 1.5 % monoglycerides. Addition of emulsifier significantly (P < 0.05) influenced the consistency index (K), thixotropic area (A), yield stress (τ 0) and coefficient correlation (R) of pistachio spreads. All the pistachio spreads that contained emulsifier exhibited a higher storage modulus (G′) than the loss modulus (G″).

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Author information

Authors and Affiliations

  1. Iranian Pistachio Research Institute, P.O. Box 77175-435, Rafsanjan, Kerman, Iran

    Ahmad Shakerardekani

  2. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia

    Roselina Karim

  3. Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia

    Hasanah Mohd Ghazali

  4. Department of Process and Food Engineering, Faculty of Food Engineering, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia

    Nyuk Ling Chin

Authors
  1. Ahmad Shakerardekani
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  2. Roselina Karim
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  3. Hasanah Mohd Ghazali
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  4. Nyuk Ling Chin
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Correspondence to Ahmad Shakerardekani.

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Shakerardekani, A., Karim, R., Ghazali, H.M. et al. The Effect of Monoglyceride Addition on the Rheological Properties of Pistachio Spread. J Am Oil Chem Soc 90, 1517–1521 (2013). https://doi.org/10.1007/s11746-013-2299-8

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  • DOI: https://doi.org/10.1007/s11746-013-2299-8

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