Abstract
Optimization of pistachio oil extraction with hydraulic and screw presses regarding yield, physicochemical and sensory analysis of obtained oils was developed. In addition, pistachio defatted flour was also analysed. In the hydraulic press extraction, no differences were found regarding yield and physicochemical characteristics in oils. However, sensory analysis suggested extraction using roasted pistachios (100 °C/30 min). In the screw press differences were found in yield and sensory attributes. Oil extraction with lower rotational speed (17 rpm) resulted in higher yields and the oil was more valued by consumers. Pistachio flour obtained with the two presses presented differences in moisture, fibre, nitrogen, protein and ash content. The lack of influence of extraction parameters in physicochemical characteristics of oil suggested to change the focus to yields and sensory evaluation of oils. Pistachio flour as a by-product had elevated protein content.
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