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Article
Effect of roasting conditions on hardness, moisture content and colour of pistachio kernels
International Food Research Journal (2011)
  • Ahmad Shakerardekani, Iran Pistachio Research Institute
Abstract

Roasting of whole-kernels is an important step in the production of pistachio paste. The effect of

hot air roasting temperatures (90-190°C) and times (5-65 min) on the hardness, moisture content and colour

attributes (‘L’, ‘a’ and ‘b’ values and yellowness index) of both whole-kernel and ground-state were investigated

using response surface methodology (RSM). Increases in roasting temperature and time caused a decrease in all

the responses except for ‘a’ value of ground-state. The interaction and quadratic models sufficiently described

the changes in the hardness and colour values, respectively. The result of RSM analysis showed that hardness

and colour attributes (‘L’ and ‘b’ values, yellowness index) of kernels and ‘a’ value of ground-state could

be used to monitor the roasting quality of whole-kernels. This study showed that the recommended range of

roasting temperature and time of whole-kernel for the production of pistachio paste were 130-140°C and 30-40

min, respectively.

Keywords
  • nuts,
  • pistachio,
  • roasting,
  • hardness,
  • moisture content,
  • color
Publication Date
Spring February, 2011
Citation Information
Ahmad Shakerardekani. "Effect of roasting conditions on hardness, moisture content and colour of pistachio kernels" International Food Research Journal Iss. 18 (2011)
Available at: http://works.bepress.com/ahmad_shakerardekani/1/