THE EVALUATION OF THE QUALITY PROPERTIES OF PISTACIA ATLANTICA VAR MUTICA (BENE) NUTS UNDER DIFFERENT STORAGE CONDITIONS AND PACKAGINGS

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SEDAGHAT N.; TAVAKOLI J.

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Journal: Iranian Food Science and Technology Research Journal Year:2011 | Volume:7 | Issue:1 Page(s): 17-26

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Title

THE EVALUATION OF THE QUALITY PROPERTIES OF PISTACIA ATLANTICA VAR MUTICA (BENE) NUTS UNDER DIFFERENT STORAGE CONDITIONS AND PACKAGINGS

Author(s)

SEDAGHAT N. | TAVAKOLI J. | Issue Writer Certificate

Keywords

BENE NUTSQ3

PACKAGINGQ2

FATTY ACID COMPOSITIONQ3

TOTAL TOCOPHEROLQ3

PEROXIDE VALUEQ2

CONJUGATED DIENE VALUEQ3

TOTAL PHENOLICSQ2

CARBONYLE VALUEQ2

Abstract

This study was done to evaluate quality properties of Pistacia atlantica var mutica (Bene) nuts under deferent storage conditions and PACKAGING. At the zero time, SFA and TOTAL TOCOPHEROL (TT) and Total phenolic (TP) compounds were 6.8 and 725.28 and 40.1 mg per kg oil, respectively. Some quality properties (Peroxide value (PV), CONJUGATED DIENE VALUE (CDV) and CARBONYLE VALUE (CV)) showed that a limit oxidation was done in the BENE NUTS, too. The PV and CDV values of different packaged Bene nut samples during the storage time (12 weeks) didn’t have significant differences (p< 0.05) in the 20, 30 and 50oC but decrease of TT and TP compounds were significant (p< 0.05) under such circumstance. The most amount of degradation of TT compound was 17.9%. Therefore, many of these compounds remained at the end of storage time (12 weeks). The antioxidative effect of these components resulted in low variation in the PV and CDV values at the end of storage time in above mentioned temperatures. The PACKAGING of Bene nut samples by PET/AL/LLDPE multilayer plastic bag was best because of the lowest degree of permeability to oxygen.

Cites

EFFECT OF ESSENTIAL OIL OF PISTACIA ATLANTICA SUBSP. KURDICA GUM ON GROWTH OF PENICILLIUM CITRINUM AND ORGANOLEPTIC PROPERTIES OF UF-CHEESE

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APA: Copy

SEDAGHAT, N., & TAVAKOLI, J.. (2011). THE EVALUATION OF THE QUALITY PROPERTIES OF PISTACIA ATLANTICA VAR MUTICA (BENE) NUTS UNDER DIFFERENT STORAGE CONDITIONS AND PACKAGINGS. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 7(1), 17-26. SID. https://sid.ir/paper/143649/en

Vancouver: Copy

SEDAGHAT N., TAVAKOLI J.. THE EVALUATION OF THE QUALITY PROPERTIES OF PISTACIA ATLANTICA VAR MUTICA (BENE) NUTS UNDER DIFFERENT STORAGE CONDITIONS AND PACKAGINGS. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2011;7(1):17-26. Available from: https://sid.ir/paper/143649/en

IEEE: Copy

N. SEDAGHAT, and J. TAVAKOLI, “THE EVALUATION OF THE QUALITY PROPERTIES OF PISTACIA ATLANTICA VAR MUTICA (BENE) NUTS UNDER DIFFERENT STORAGE CONDITIONS AND PACKAGINGS,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 7, no. 1, pp. 17–26, 2011, [Online]. Available: https://sid.ir/paper/143649/en

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