بررسی اثر سه نوع امولسیفایر(لسیتین، منودی گلیسیریدو گلیسرول منو استیارات) بر روی کیفیت حلوا پسته

At the present condition that Iran deals with raw pistachio export, development of pistachio processing industries is a necessity for increasing of added value, national consumption and export. Production of pistachio halva in this investigation is for the mentioned purpose. On the basis of pistachio halva formulation (using of pistachio paste (ohadi variety), mixed of white sugar and glucose with egg albumin, confectionery oil and citric acid) pistachio halva was produced. In this investigation, the effect of three emulsifiers (lecithin, mono - di glycerides and glycerol mono stearate) in three levels (0.0, 0.5 and 1.0%) on the pistachio halva oil separation was studied. Then organoleptic teste by 15 panelists) was carried out. The results are statistically analyzed by Completely Randomized Design (CRD) and comparison between the means was done via Duncan's range test (5% level). Final1y proposed the best emulsifier ratio for pistachio halva production. Oil separation measuring showed that treat 1 had the most oil separation and trat 27 had the least. This indicate that 3 emulsifiers had the synergistic effect. Result of organoleptic test showed that exept treat I other treats have not significant effect. According to quality factors proposed treat was 27 . It is suggested to use 1% lecithin, 1 %mono - di glycerides and 1.0% glycerol mono stearat in the pistachio halva formulation.

کلیدواژه ها:

موسسه تحقیقات پسته ، رفسنجان ، امولسیفایر ، لیسیتین ، منو دی گلیسیرید ، گلیسرول منواستیارات ، حلوا پسته ، امولسیون ، روغن ، حلوا ارده