Investigating the Effects of Storage Time on Fats, Carbohydrates, Proteins, Taste, Color, and Texture Attributes of Roasted Pistachios by Two Fixed and Rotary Methods

Journal of Nuts

دوره 11، شماره 2، شهریور 2020، صفحه 143-158   

نوع مقاله: Research Article

شناسه دیجیتال (DOI): 10.22034/jon.2020.1869376.1056

نویسندگان

Ahmad shakerardekani^{* 1}؛ Mahin Rahdari^{2، 3}

¹Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran

²Master of Science in Food Science & Technology, Department of Agriculture, Kar Higher Education Institute, Rafsanjan, Iran

³Pistachio Safety Research Center, Rafsanjan University of Medical Sciences, Rafsanjan, Iran

چکیده

Roasted pistachios are among the most delicious nuts in the world. In addition to their pleasant taste, they have significant nutritional and antioxidant effects. This study aims to evaluate the nutritional, sensory, color, and texture attributes of roasted pistachio nuts using fixed and rotary methods at 160 °C during three storage times of 0, 3, and 6 months, at the ambient temperature (20±2°C). The results showed that the moisture percentage of the samples decreased and increased after the roasting process and during the 6-month period of storage, respectively. The available fat percentage of the samples showed no significant change after roasting and storage. The protein content of the roasted samples declined because of the Maillard reaction. Although carbohydrates are less sensitive to temperature than proteins, after the roasting process, the sugar and starch content of the pistachio nuts decreased. Due to the thermal process, the texture was more fragile, and the hardness of the samples decreased. Because of the caramelization and browning reactions that happened during the roasting process, the color of the samples turned dark and less green. These changes intensified after the 6 months of storage. According to the results, quality changes were not significant in the two methods of roasting and storage (p≤ 0.05). Also the temperature and storage time had no specific destructive effect on the nutritional, sensory, color and texture properties of roasted pistachios. Therefore, the use of these two methods of roasting at 160℃ for 15 minutes is recommended.

کلیدواژه‌ها

Quality؛ Roasted pistachio؛ Sensory characteristic؛ Storage time

مراجع

AgnieszkaKita A (2007) Effect of storage time on texture and selected properties of walnuts. Acta Agrophysica. 9(1), 69-78.

Bhattacharya S, Prakash M (1997) Kinetics of roasting of split chickpea (Cicer arietinum). International Journal of Food Science & Technology. 32(1), 81-84.

Cammarn SR, Lange TJ, Beckett GD (1990) Continuous fluidized-bed roasting. Chemical Engineering Progress. 86(6), 40-46.

Cämmerer B, Kroh LW (2009) Shelf life of linseeds and peanuts in relation to roasting. LWT-Food Science and Technology. 42(2), 545-549.

Ceirwyn SJ (1994) Analytical chemistry of foods. Springer-Verlag US. pp,71-135.

Christopoulos MV, Tsantili E (2011) Effects of temperature and packaging atmosphere on total antioxidants and colour of walnut (Juglans regia L.) kernels during storage. Scientia Horticulturae. 131, 49-57.

Christopoulos MV, Tsantili E, Papageorgiou V, Komaitis M, Rouskas D (2008) Effects of package atmosphere and temperature on phenolics, total antioxidant capacity and colour in kernels of 'Franquette' walnuts during 8-month storage. In III International Conference Postharvest Unlimited 2008 858. pp. 75-81.

Clarke JA, Brar GS, & Procopiou J (1976) Fatty acid, carbohydrate and amino acid composition of pistachio (Pistacia vera) kernels. Qualitas Plantarum. 25(3-4), 219-225.

Crampton EW, Common RH, Pritchard ET & Farmer FA (1956). Studies to determine the nature of the damage to the nutritive value of some vegetable oils from heat treatment: IV. Ethyl Esters of Heat-Polymerized Linseed, Soybean and Sunflower Seed Oils. Journal of Nutrition. 60(1), 13-24.

Danehy JP (1986) Maillard reactions: nonenzymatic browning in food systems with special reference to the development of flavor. In Advances in Food Research. Academic Press. 30, 77-138.

Dehdashti A, Hojjatoleslami M, Shaker Ardakani A, Karimi B (2015) Effect of different temperatures of roasting on the color and kinetics of pistachio in the collection of articles of the 23rd National Congress of Food and Science of Iran, Qhoochan, Oct. 23, 2011, Islamic Azad University, Qhoochan Branch.

Durmaz G, Gökmen V (2011) Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting. Food Chemistry. 128(2), 410-414.

Edalatian M, Sedaghat N, Sharif A (2007) Effects of temperature, packaging and storage on texture of pistachio nuts (Ohadi) and comparision with sensory properties. 1st Iranian. Congress on Processing & Packaging of Pistachio Nuts. 4 &5 Dec 2007. Ferdowsi University of Mashad.

Eslami M, Nasibi F, Manouchehri Kalantari K, Khezri M, Oloumi H (2019) Effect of exogenous application of l-arginine and sodium nitroprusside on fruit abscission and physiological disorders of pistachio (Pistacia vera L.) Scions. International Journal of Horticultural Science and Technology. 6(1), 51-62.

Food and Agriculture Organization, FAOSTAT data (2016) Available athttp://faostat.fao.org/site/ 339/default.aspx.

Friedman M (1996) Food browning and its prevention: an overview. Journal of Agricultural and Food Chemistry. 44(3), 631-653.

Gardner HW (1979) Lipid hydro peroxide reactivity with proteins and amino acids: a review. Journal of Agricultural and Food Chemistry. 27(2), 220-229.

Haq MA, Alam MJ, Hasnain A (2013) Gum Cordia: A novel edible coating to increase the shelf life of Chilgoza (Pinus gerardiana). LWT-Food Science and Technology. 50(1), 306-311.

Hojjati M, Calín‐Sánchez A, Razavi SH, Carbonell‐Barrachina Á (2013) Effect of roasting on colour and volatile composition of pistachios (Pistacia vera L.). International Journal of Food Science & Technology. 48(2), 437-443.

 

Hsu MH, Mannapperuma JD, Singh RP (1991) Physical and thermal properties of pistachios. Journal of Agricultural Engineering Research. 49, 311-321.

ISIRI (2015) Dry fruits- Determination of the moisture content- test methods (627). Karaj: Institute of Standards and Industrial Research of Iran.

ISIRI (2013) Natural Open Pistachio–Specifications (15). Karaj: Institute of Standards and Industrial Research of Iran.

Jayalekshmy A, Mathew AG (1990) Changes in the carbohydrates and proteins of coconut during roasting. Food Chemistry. 37(2), 123-134.

Kader AA, Heintz CM, Labavitch JM, Rae HL (1982) Studies related to the description and evaluation of pistachio nut quality. Journal of the American Society for Horticultural Science. 107(5), 812-816.

Kahyaoglu T (2008) Optimization of the pistachio nut roasting process using response surface methodology and gene expression programming. LWT-Food Science and Technology. 41(1), 26-33.

Kahyaoglu T, Kaya S (2006) Modeling of moisture, color and texture changes in sesame seeds during the conventional roasting. Journal of Food Engineering. 75(2), 167-177.

Kamangar T, Farrohi F, Mehran M (1975) Characteristics of pistachio kernel oils from Iranian cultivars. Journal of the American Oil Chemists' Society. 52(12), 512-513.

Kashani G, Valadon LRG (1983) Effect of salting and roasting on the lipids of Iranian pistachio kernels. International Journal of Food Science & Technology. 18(4), 461-467.

Kashani GG (1982) The effect of roasting and of gamma irradiation on various chemical constituents of six varieties of Iranian pistachio nuts (Doctoral dissertation).

Kashani GG, Valadon LG (1984) Effect of salting and roasting on the carbohydrates and proteins of Iranian pistachio kernels. International Journal of Food Science & Technology. 19(2), 247-253.

Kato H, Doi Y, Tsugita T, Kosai K, Kamiya T, Kurata T (1981) Changes in volatile flavour components of soybeans during roasting. Food Chemistry. 7(2), 87-94.

Khoshnoodinia S, Sedaghat N (2014). The effect of oral antioxidant-containing gelatin coating on oxidative stability and sensory properties of ovida pistachio seedlings. Iranian Journal of Nutrition and Food Technology. 9(1), 11-20.

Koyuncu MA, Koyuncu F, Bakir N (2003) Selected drying conditions and storage period and quality of walnut selections. Journal of Food Processing and Preservation. 27(2), 87-99.

Lopez A, Pique MT, Romero A, Aleta N (1995) Influence of cold-storage conditions on the quality of unshelled walnuts. International Journal of Refrigeration. 18(8), 544-549.

Maskan M (2001) Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of food Engineering. 48(2), 169-175.

Maskan M, Karataş Ş (1999) Storage stability of whole-split pistachio nuts (Pistachia vera L.) at various conditions. Food Chemistry. 66(2), 227-233.

Meilgaard M, Civille GV, Carr BT (1999) Sensory Evaluation Techniques. Boca Raton: CRC Press. pp,141-171.

Mehyar GF, Al‐Ismail K, Han JH, Chee GW (2012) Characterization of edible coatings consisting of pea starch, whey protein isolate, and carnauba wax and their effects on oil rancidity and sensory properties of walnuts and pine nuts. Journal of Food Science. 77(2), E52-E59.

 

Mendes LC, de Menezes HC, Aparecida M, Da Silva AP (2001) Optimization of the roasting of robusta coffee (C. canephora conillon) using acceptability tests and RSM. Food Quality and Preference. 12(2), 153-162.

Minolta Corporation (1994) precise color communication: color control from feeling to instrumentation. Minolta.

Mohammadi MT, Razavi S, Taghizadeh M & Sazgarnia A (2017). The effect of temperature, time and air velocity of roasting on textural properties of pistachio kernels. 14 (62), 77-87.

Namiki M (1988) Chemistry of Maillard reactions: recent studies on the browning reaction mechanism and the development of antioxidants and mutagens. In Advances in food research. Academic Press. 32, 115-184.

Nikzadeh V, Sedaghat N (2007) Investigating the effects of rooting on chemical properties and chemical composition of pistachios in the collection of articles of the first national conference on pistachio processing and packaging in Mashhad, 13 December and 14 December 2007, Ferdowsi University of Mashhad.

Nikzadeh V, Sedaghat N (2008) Physical and sensory changes in pistachio nuts as affected by roasting temperature and storage. American-Eurasian Journal of Agricultural and Environmental Sciences.4, 478-483.

Nikzadeh V, Sedaghat N (2009) Investigating the effects of roasting temperature, formulation and storage time on the quality characteristics of pistachio oil and its organoleptic characteristics. Science and Food Industry. 6(3), 45-54.

Nikzadeh V, Sedaghat N, Shahidi F (2011) Investigation of moisture, texture and sensory properties of pistachios under the influence of roasting temperature and storage time. Science and Food Industry. 8(1), 101-109.

Norozi M, Valizadeh Kaji B, Karimi R and Nikoogoftar Sedghi M (2019) Effects of foliar application of potassium and zinc on pistachio (Pistacia vera L.) fruit yield. International Journal of Horticultural Science and Technology, 6(1), 113-123.

O'Neil CE, Keast DR, Fulgoni VL, Nicklas TA (2010) Tree nut consumption improves nutrient intake and diet quality in US adults: an analysis of National Health and Nutrition Examination Survey (NHANES) 1999-2004. Asia Pacific Journal of Clinical Nutrition. 19(1), 142-150.

Oro T, Bolini HMA, Arellano DB, Block JM (2009) Physicochemical and sensory quality of crude Brazilian pecan nut oil during storage. Journal of the American Oil Chemists' Society. 86(10), 971-976.

Oupadissakoon C, Young CT (1984) Changes in free amino acids and sugars of peanuts during oil roasting. Peanut Science. 11(1), 6-9.

Özdemir M, Açkurt F, Yildiz M, Biringen G, Gürcan T, Löker M (2001) Effect of roasting on some nutrients of hazelnuts (Corylus Avellena L.). Food Chemistry. 73(2), 185-190.

Özdemir M, Devres O (2000) Analysis of color development during roasting of hazelnuts using response surface methodology. Journal of Food Engineering. 45(1), 17-24.

Özdemir M, Devres O (2000) Kinetics of color changes of hazelnuts during roasting. Journal of Food Engineering. 44(1), 31-38.

Pittia P, Dalla Rosa M, Lerici CR (2001) Textural changes of coffee beans as affected by roasting conditions. LWT-Food Science and Technology. 34(3), 168-175.

 

Raee M, Sedaghat N, Poorazarang H, Hashemi N (2007) Studying the effects of packaging material and modified atmosphere on physicochemical properties of pistachio nuts.1st Iranian Congress on Processing & Packaging of Pistachio Nuts. 4 & 5 Dec 2007. Ferdowsi University of Mashad.  

Rohan TA, Stewart T (1966) The precursors of chocolate aroma: changes in the free amino acids during the roasting of cocoa beans. Journal of Food Science. 31(2), 202-205.

Ros E (2010) Health benefits of nut consumption. Nutrients. 2(7), 652-682.

Saklar S, Ungan S, Katnas S (1999) Instrumental crispness and crunchiness of roasted hazelnuts and correlations with sensory assessment. Journal of Food Science. 64(6), 1015-1019.

Sazegarnia A (1393) Evaluation of Pistachio Quality Characteristics Using Process Analysis Methods: Empirical Studies and Modeling. Ph.D., Faculty of Agriculture and Natural Resources, Ferdowsi University of Mashhad.

Sedaghat N (2004) Modeling conditions for dry pistachio storage and packaging. Ph.D. of Food Science & Technology, Faculty of Agriculture, Ferdowsi University of Mashhad.

Sedaghat N, Mortazavi A, Nasiri MM, Davarinezhad GH (2006) Prediction shelf life of pistachio nuts at various conditions. Journal of Agricultural Sciences and Natural Resources. 12(6), 127-135.

Sena S, Sinan K, Suat U (2001) Determination of optimum hazelnut roasting conditions. International Journal of Food Science and Technology. 36, 271281

Senter SD, Forbus Jr WR, Nelson SO, Wilson Jr RL, Horvat RJ (1984). Effects of dielectric and steam heating treatments on the storage stability of pecan kernels. Journal of Food Science. 49(3), 893-895.

Severini C, Gomes T, De Pilli T, Romani S, Massini R (2000) Autoxidation of packed almonds as affected by Maillard reaction volatile compounds derived from roasting. Journal of Agricultural and Food Chemistry. 48(10), 4635-4640.

Shakerardekani A, Karim R, Ghazali HM, Chin NL (2011). Effect of roasting conditions on hardness, moisture content and colour of pistachio kernels. International Food Research Journal. 18, 723-729.

Shakerardekani A (2017) Consumer Acceptance and Quantitative Descriptive Analysis of Pistachio Spread. Journal of Agricultural Science and Technology. 19, 85-95.

Shakerardekani A, Karim R, Vaseli N (2013) The effect of processing variables on the quality and acceptability of pistachio milk. Journal of Food Processing and Preservation. 37(5), 541-545.

Shakerardekani A, Karim R, Ghazali HM, Chin NL (2013) Development of pistachio (Pistacia vera L.) spread. Journal of Food Science. 78(3), S484-S489.

Shakerardekani A, Karim R, Ghazali HM, Chin Nyuk L (2015) Oxidative Stability of Pistachio (Pistacia vera L.) Paste and Spreads. Journal of the American Oil Chemists' Society. 92(7), 1015-1021.

Sharifkhah M, Bakhshi D, Pourghayoumi M, Abdi S, Hokmabadi H (2020) Effect of pollination time on yield and antioxidant properties of some pistachio cultivars. International Journal of Horticultural Science and Technology. 7(1), 51-58.

Sharma GK, Semwal AD, Mahesh C, Murthy MCN, Arya SS (2000) Enhancement of the shelf-life of deep fat fried cashewnuts. LWT-Food Science and Technology. 33(3), 173-177.

St. Angelo aj, Ory RL (1975) Effects of lipoperoxides on proteins in raw and processed peanuts. Journal of Agricultural and Food Chemistry. 23(2), 141-146.

Tavakolipour H (2000) Effective factors in dehydration process and storage conditions of pistachio nuts (Pistacia vera L.) (Doctoral dissertation, Ph. D. Thesis, Islamic Azad University, Science and Research Branch, Tehran, Iran).

Tsantili E, Takidelli C, Christopoulos MV, Lambrinea E, Rouskas D, Roussos PA (2010) Physical, compositional and sensory differences in nuts among pistachio (Pistachia vera L.) varieties. Scientia Horticulturae. 125(4), 562-568.

Wrolstad RE, Acree TE, Decker EA, Penner MH, Reid DS, Schwartz SJ, Shoemaker CF, Smith DM, Sporns P (2001) Current Protocols in Food Analytical Chemistry. New York: Wiley. pp. 371-525.