Use of Mono-diglyceride Emulsifier and Carotin Vegetable Oil to Prevent Oil Separation from the Texture of New Pistachio Halva Product: A Short Article
Journal
Journal of Food Chemistry & Nanotechnology
ISSN
2471-4291
Date Issued
2024-08-14
Author(s)
Abstract
Separation of oil is one of the most important problems of pistachio halva. In this study, carotino oil (0, 1.5, and 3%) and monodiglyceride (0, 1, and 2%) were used to reduce oil separation from pistachio halva texture. The control halva, and the halva containing 2% monodiglyceride showed the highest and lowest oil separation for 8 weeks storage, respectively. The highest and lowest sensory evaluation score were obtained by halva containing 1% monodiglyceride and control halva, respectively.
The control halva and halva containing 2% monodiglyceride had the highest and lowest peroxide values during the 2 months of storage, respectively. There was no significant difference between the use of 1% or 2% monodiglycer-ide. The amount of monodiglyceride used affects the amount of pistachio paste needed. If 1% emulsifier is used, no need to use carotino oil. The oil separation can be prevented up to 60% in pistachio halva, contains 1% monodiglyceride. Re-ducing the separation of oil from the product improves its texture and appearance and reduces its oil oxidation.
The control halva and halva containing 2% monodiglyceride had the highest and lowest peroxide values during the 2 months of storage, respectively. There was no significant difference between the use of 1% or 2% monodiglycer-ide. The amount of monodiglyceride used affects the amount of pistachio paste needed. If 1% emulsifier is used, no need to use carotino oil. The oil separation can be prevented up to 60% in pistachio halva, contains 1% monodiglyceride. Re-ducing the separation of oil from the product improves its texture and appearance and reduces its oil oxidation.