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Effect Of Roasting Conditions On Hardness, Moisture Content And Colour Of Pistachio Kernels, Ahmad Shakerardekani
Effect Of Roasting Conditions On Hardness, Moisture Content And Colour Of Pistachio Kernels, Ahmad Shakerardekani
Ahmad Shakerardekani
Roasting of whole-kernels is an important step in the production of pistachio paste. The effect of
hot air roasting temperatures (90-190°C) and times (5-65 min) on the hardness, moisture content and colour
attributes (‘L’, ‘a’ and ‘b’ values and yellowness index) of both whole-kernel and ground-state were investigated
using response surface methodology (RSM). Increases in roasting temperature and time caused a decrease in all
the responses except for ‘a’ value of ground-state. The interaction and quadratic models sufficiently described
the changes in the hardness and colour values, respectively. The result of RSM analysis showed that hardness
and colour attributes (‘L’ …