RT - Journal Article T1 - Optimizing Formulation of Pistachio Butter Production JF - JSTNAR YR - 2009 JO - JSTNAR VO - 13 IS - 47 UR - http://jstnar.iut.ac.ir/article-1-1035-en.html SP - 49 EP - 59 K1 - Pistachio butter K1 - Emulsifier K1 - Antioxidant K1 - Shelf life. AB - Pistachio processing, such as production of pistachio butter, is one of the ways to increase the added value of pistachio. Pistachio butter is a paste containing mainly milled, roasted pistachio kernel and sugar. In this investigation, the effect of two emulsifiers (lecithin and mono-di glycerids) at three levels of 0.0, 1.0, 2.0%, on the oil leakage and the effects of BHT as an antioxidant at three levels of 0.00, 0.01 and 0.02% on the peroxide values of pistachio butter and paste after 4 months storage at 20 °C were studied. Each experiment was performed in triplicates. Rheological and organoleptic tests were performed on the finished products. The results were statistically analyzed by a completely randomized Design and by making comparisons between the means via multiple range Duncan's test (P LA eng UL http://jstnar.iut.ac.ir/article-1-1035-en.html M3 ER -