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

Shakerardekani Ahmad | Zendy; Karim Roselina | Zendy; Ghazali Hasanah Mohd | Zendy; Chin Nyuk Ling | Zendy

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

Author(s) -

Shakerardekani Ahmad,

Karim Roselina,

Ghazali Hasanah Mohd,

Chin Nyuk Ling

Publication year - 2013

Publication title -

journal of the american oil chemists' society

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.512

H-Index - 117

eISSN - 1558-9331

pISSN - 0003-021X

DOI - 10.1007/s11746-013-2299-8

Subject(s) - monoglyceride , rheology , food science , sugar , pistacia , thixotropy , chemistry , consistency index , horticulture , materials science , composite material , fatty acid , organic chemistry , biology

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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