Formulation Optimization of Pistachio Oil Spreads by Characterization of the Instrumental Textural Attributes

Abstract

The influence of formulation variables pistachio oil (7.5 and 15% w/w), cocoa butter (7.5 and 15% w/w), xanthan gum (0 and 0.3% w/w), and distillated monoglyceride (0.5 and 1% w/w) on the important texture attributes of spreads based on pistachio oil was studied. The firmness, adhesiveness, cohesiveness, and compressibility attributes were evaluated as a function of different formulations. Results demonstrated that pistachio oil content, among all variables, had the most significant effect on these attributes. All the measured attributes were improved by adding xanthan gum to the spreads. Addition of distillated monoglyceride and pistachio oil components to various formulations considerably increased firmness and cohesiveness, respectively (p < 0.05). However, the firmness, adhesiveness, and compressibility of spreads were significantly declined by increasing the cocoa butter content. The spreads formulated with 15% pistachio oil, 7.5% cocoa butter, 0.3% xanthan gum, and 1% distillated monoglyceride showed the best texture attributes.