Abstract:
Pistachio nut (
Pistacia vera
L.) is one of the most delicious and nutritious nu
ts in the
world. In order to increase the added value of the
pistachio nuts, it is necessary to develop
new products to meet consumer needs. This is the fi
rst paper on pistachio halva. The
product was developed using pistachio paste (as mai
n ingredient), mixture of sugar-
glucose, egg white and citric acid. The effect of s
oapwort root extract
(
from
saponaria
officinalis)
and Glycyrrhizin (from
Glycyrrhiza glabra
) as whitening and emulsifying agent
in three levels (0.00, 0.10, and 0.15%) on the oil
separation, consumer acceptance, and
texture of pistachio halva was investigated. Sensor
y evaluation was carried out after 4
months storage at 20±2°C. There was a significant di
fference (P< 0.05) between samples
with and without soapwort and glycyrrhizin. The oil
separation (R= 0.595, P=0.001), from
halva were moderately correlated to the hardness. T
he sensory texture of halva was
negatively correlated to the hardness (R= -0.694, P
= 0.000) and oil separation (R= -0.730,
P= 0.000). The sensory color (R= 0.652, P= 0.000) o
f halva was moderately correlated to
the a-value. It is recommended that mixture of 0.10
% soapwort root extract and 0.10%
commercial Glycyrrhizin be used for the pistachio h
alva production. Using combination
of soapwort root extract and Glycyrrhizin in the fo
rmulation of pistachio halva prevents
oil separation from the product and increases its c
onsumer acceptance. Development of
pistachio halva would potentially increase the food
uses of nuts and introduce consumers
with a healthier non-animal snack food.
Keywords:
Liquorice extract, Pistachio paste, Sensory evaluat
ion, Soap root.
