Effect of Soapwort Root Extract and Glycyrrhizin on Consumer Acceptance, Texture, and Oil Separation of Pistachio Halva

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.