Abdolhossein Mohamadi
Master of Science in Food Science & Technology, Department of Agriculture, Kar Higher Education Institute, Rafsanjan, Iran Pistachio Safety Research Center, Rafsanjan university of Medical Sciences
[ 1 ] - Determination of Peeling Efficiency, Free Fatty Acid, Peroxide Value and Sensory Evaluation of Peeled Pistachio Kernel using Hot Water
Pistachio green kernel, is obtained by removing the red testa of around the whole kernel. In this study, the suitable peeling conditions for removing the testa of the kernel were determined using hot water in five termperature levels of 75, 80, 85, 90, and 95°C and diffetent hot water immersion times of 2, 4, 6, 8, and 10 minutes in riped and unripe samples. Quality factors including the number...
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