Document Type : Original Article
Authors
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
Keywords
Performance Evaluation of Two Types of Pistachio Peeler
by Examining the Quality of the Peeled Product
Ahmad Shakerardakani (PhD)1*, Fatemeh Bagherinasab (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, Rafsanjan, Iran
Received: 12.05.2019 Accepted: 20.11.2019
Abstract
Introduction: Peeling is one of the most important steps in pistachio processing. Optimizing the peeling step can improve the quality of the finished product.
Materials and Methods: In this research, the technical function of two kinds of peeling machine (screw-blade and screw) and the manual peeling method were evaluated. The tested pistachio was Fandoghi in the ripening stage. The samples were peeled, the number of fully-peeled, partially-peeled, unpeeled, and broken nuts were counted, and the percentage of each one was determined. Then, the changes in peroxide value, shell and kernel color, texture, and sensory properties (taste, color, texture, and overall acceptance) were evaluated at different intervals of 0, 1, 2, 3, and 4 months. The experiment was conducted in a completely randomized design with the factorial arrangement.
Results: The results showed that the high percentage of fully-peeled nuts (87.95%) belonged to the screw-blade method. The percentage of partially-peeled and broken nuts in the screw method was more comparable with the screw-blade machine. There was no considerable difference in the screw and screw-blade methods in terms of peroxide value. The manual peeling method was better in color attributes (L*, a*, b*) compared with screw-blade and screw methods. The highest taste, color, and overall acceptance rate belonged to the manual peeling method, showing a big difference from the other methods. The quality of color in the screw-blade method was more than that in the screw method.
Conclusion: In general, the screw-blade method is suggested to be used for peeling pistachio nuts.
►Please cite this article as follows:
Shakerardakani A, Bagherinasab F. Performance evaluation of two types of pistachio peeler by examining the quality of the peeled product. Pistachio and Health Journal. 2019; 2 (3): 61-73.
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