Study on the possibility of utilization sunflower and sesame pastes in the formulation of pistachio butter

Abstract

Pistachio processing is one of the ways to increase the value added of pistachio. Production of pistachio butter is for this purpose. Pistachio butter is a paste form product that contain mainly milled, roasted pistachio kernel with sugar. The aim of this investigation is to produce pistachio butter using sunflower and sesame pastes. For this purpose, pistachio butter was formulated using sunflower and sesame pastes in two levels (10 and 20%). Rheological and organoleptic tests (from flavor, texture and color point of view) performed on the end products. The results were statistically analyzed by completely randomized Design and comparison between the means via Duncan's range test (5% level). The result of organoleptic test showed that the treatments 1, 2, 3 and 6 had higher scores. On the basis of organoleptic test, nutrition value as well as price product, suitable pistachio butter treatment was treatment 6. This formula contains 10% sunflower paste and 10% sesame paste.