Abstract
Background: Pistachio butter is produced from ground roasted pistachio nuts. Methods: In this study, different formulas of low-fat pistachio butter with 0, 5 and, 10% of pistachio meal and 0, 1 and, 2% of mono- and diglyceride were examined in terms of physicochemical, sensory, and nutritional characteristics. Results: In the fourth month of storage, the highest oil separation (12.4%) from the product was observed in pistachio butter without emulsifier and meal (P≤ 0.05). The most value of carbohydrates and the least value of oil content were observed in the pistachio butter containing 10% meal. The lowest anisidine and peroxide value was detected in the formula with higher content of emulsifier (2%). The pistachio butter formulas without or with 5% meal showed a better green color (lower 'a' value). The pistachio butter with higher values of the meal obtained the least spreadability score. Conclusion: The formula containing 1% mono- and diglyceride and 5% pistachio meal was selected as the best low-fat pistachio butter
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