Effects of Nut Proportion and Storage Temperature on Some Chemical Parameters of Pistachio Nut Cream

Abstract

Pistachio nut cream is a new product that was produced by mixing powdered sugar, roasted pistachio nut, defatted powdered milk, lecithin, vanilla and margarine. Pistachio nut cream was stored at 4 and 20 °C in sealed jars. Nut creams were analyzed by chemical analysis such as peroxide values (meq kg -1 ), total and free fatty acidity (%), moisture content (%), pH, 2-tiobarbutric acid and browning indices. Sensory evaluations of the cream were examined according to the color, odour, texture, taste, aroma and feelings by the panelists. Samples containing 10% and 15% pistachio nut that were stored at 4 °C were better and more acceptable with respect to the chemical properties of pistachio nut cream compared to the nut cream samples that were stored at 20 °C. Pistachio nut is mainly grown in many regions of the world, such as Iran, USA, Turkey, Greece, and Italy. It is consumed as salted, roasted and also used in dessert production such baklava and nut cream production in Turkey especially Gaziantep and Sanliurfa region as a main ingredient. Pistachio nut contains K, P and also various amounts of Ca, Mg, and Fe. Pistachio nut production is 35,000 tons annually in Turkey. The different cultivars of pistachios are grown in southeast region in our country such as Siirt, Ohadi, Halebi, Kirmizi, and Uzun. Pistachio nut contains 22% of protein, 55% of fat, 18% of carbohydrate and 5% of moisture (1). Fatty acid content of pistachio nut is 7%-10.5% of palmitic, 0.9%-2.5% of stearic, 54%-71% of oleic, 16%-35% of linoleic acid (2). Pistachio nut is being used in the production of baklava (special type of dessert in Turkey) and nut paste. Dried pistachios are highly susceptible to lipid oxidation because of high