Ahmad shakerardekani
Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
[ 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...
[ 2 ] - Investigating the Effects of Storage Time on Fats, Carbohydrates, Proteins, Taste, Color, and Texture Attributes of Roasted Pistachios by Two Fixed and Rotary Methods
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°...
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