Effect of Different Salting and Roasting Methods in Oven and
Fluidized bed Roaster on the Quality and Shelf life of Pistachio Nuts
Ahmad Shakerardekani (PhD)1*, Abdolhossein Mohamadi (MSc)2,3
1 Pistachio Research Center, Horticultural Sciences Research Institute,
Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
2 Master of Science in Food Science & Technology,
Department of Agriculture Kar Higher Education Institute, Rafsanjan, Iran
3 Pistachio Safety Research Center, Rafsanjan University of Medical Sciences
Introduction: Roasting process improve the taste, colour, texture, and overall acceptability of the tree nuts.
Materials and Methods: In this study, raw pistachio were placed in a solution containing 10, 15, 20 and 25% salt for 15 min to select suitable conditions of salting and roasting. Then pistachio roasted in oven and fluidized bed roaster for 10-25 min (130-190˚C). Sensory evaluation was carried out in terms of frangibility, salt percent, oil rancidity, flavor, color of shell, splitting of shell and overall acceptability. Salted and roasted pistachio samples stored at 25˚C for one year. Peroxide value, acid value, amount of salt and moisture content was measured each two months during storage period.
Results: The pistachio salted in 10% salt solution and roasted in fluidized bed roaster at 130˚C (30 min), 190˚C (10 min) and 190˚C (30 min) obtained highest score respectively. Quality test results showed that salted and roasted pistachios maintain its quality up to 10 months.
Conclusion: The best condition for salting and roasting of pistachio was salting in 10% salt solution and roasting at 130˚C for 30 min in fluidized bed roaster.
►Please cite this article as follows:
Shakerardakani A, Mohamadi A. Effect of different salting and roasting methods in oven and fluidized bed roaster on the quality and shelf life of pistachio nuts. Pistachio and Health Journal. 2019; 2 (2): 26-33.