سال انتشار: ۱۳۸۶
محل انتشار: اولین همایش ملی فرآوری و بسته بندی پسته
تعداد صفحات: ۱۰
Javanmard – Department of food science, Institute of Chemical Technologyies, Iranian research Organization for Scienve & technology (IROST) Tehran, Iran
Whey protein, a product of cheese manufacture , can be used make edible films and coatings that ate oxygen-aroma-oil – and / or moisture – barriers . dried pistachio kernels were packet into whey protein concentrate (WPC) – olive oil composite films and stored at 25 C for 4 weeks. Peroxide value, moisture uptake and sensory attributes of control (unpacked) and packed samples were evaluated for 28 days. Maximum moisture uptake was found (5.40//0.14%) in unapacked (control) pistachio kernels but packaging pistachio in WPC – olive oil films led to minimum moisture uptake. Dried pistachio packed with WPC films with glycerol: protein (Gly: Pr) ratios (w/w) of 0.7 received better crunchiness and overall acceptability that the control and other treated samples in other film compositions. WPC – oil bags reduced the peroxide value (PV) in treated dried pistachiokernels. WPC – lipid composite films can delay the development of rancidity of dried pistachio at intermediate (50%) relative humidities. Incorporation of oil in WPC films had no significant effect (p>0.05) on the PVof packed pistachio. Weight losses of un-packaged pistachio were at a higher level (10.15% w/w) was significantly bigger that pistachios packaged at a lower level(1.05% w/w).
These results suggest that a whey protein based films is a viable alternative packaging process for pistachio and improvement of shelf life and some sensory properties of nuts.