EFFECT OF GELATIN EDIBLE COATING CONTAINING ANTIOXIDANT AGENTS ON HARDNESS, AND COLOR OF ROASTED PISTACHIO NUTS

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KHOSHNOUDINIA SARA; SEDAGHAT NASER; RADMARD GHADIRI GHOLAM HOSSEIN

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Journal: Research and Innovation in Food Science and Technology Year:2013 | Volume:2 | Issue:4 Page(s): 295-310

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Title

EFFECT OF GELATIN EDIBLE COATING CONTAINING ANTIOXIDANT AGENTS ON HARDNESS, AND COLOR OF ROASTED PISTACHIO NUTS

Author(s)

KHOSHNOUDINIA SARA | SEDAGHAT NASER | RADMARD GHADIRI GHOLAM HOSSEIN | Issue Writer Certificate

Keywords

ANTIOXIDANTQ1

GELATIN COATINGQ2

HARDNESSQ2

IMAGE PROCESSINGQ2

PISTACHIOQ3

Abstract

The present study investigated the effect of GELATIN COATING, containing ascorbic-acid (AA: 1% w/v) and Propyl-gallate (PG: 100ppm), on the instrumental and sensory properties of roasted PISTACHIO (hardness and color). PISTACHIO nuts packed and stored at 35°C and 50°C. The changes occurred in the textural properties, moisture content, color parameter (‘L ’, ‘ a ’ and ‘ b ’values) and sensory attributes of PISTACHIO nuts were determined during 3 months of storage.The instrumental properties were correlated with sensory attributes. Gelatin-ANTIOXIDANTs coating significantly (P<0.05) increased instrumental and sensory HARDNESS of PISTACHIO. The moisture content decrease with time in gelatin-ANTIOXIDANTs and ANTIOXIDANT- coated samples.However, this value in gelatin-coated samples was significantly lower than another sample. In sensory evaluation of color, the effect of treatments was significant. The image-processing result revealed that color parametera * in green kernel beside L * and b * parameter in purple skin of kernel, was significantly increased in AA-gelatin coated PISTACHIO. Using the gelatinANTIOXIDANTs coating, brought better maintenance to the green color of the kernel (theΔE* factor lower than control sample) while it decreased the red-purple color of kernel skin (moreΔE* factor). The results indicated that there are strong relationships between the instrumental and sensory HARDNESS values, but sensory and instrumental color values had a weak correlation with each other.

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APA: Copy

KHOSHNOUDINIA, SARA, SEDAGHAT, NASER, & RADMARD GHADIRI, GHOLAM HOSSEIN. (2013). EFFECT OF GELATIN EDIBLE COATING CONTAINING ANTIOXIDANT AGENTS ON HARDNESS, AND COLOR OF ROASTED PISTACHIO NUTS. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 2(4), 295-310. SID. https://sid.ir/paper/233921/en

Vancouver: Copy

KHOSHNOUDINIA SARA, SEDAGHAT NASER, RADMARD GHADIRI GHOLAM HOSSEIN. EFFECT OF GELATIN EDIBLE COATING CONTAINING ANTIOXIDANT AGENTS ON HARDNESS, AND COLOR OF ROASTED PISTACHIO NUTS. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2013;2(4):295-310. Available from: https://sid.ir/paper/233921/en

IEEE: Copy

SARA KHOSHNOUDINIA, NASER SEDAGHAT, and GHOLAM HOSSEIN RADMARD GHADIRI, “EFFECT OF GELATIN EDIBLE COATING CONTAINING ANTIOXIDANT AGENTS ON HARDNESS, AND COLOR OF ROASTED PISTACHIO NUTS,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 2, no. 4, pp. 295–310, 2013, [Online]. Available: https://sid.ir/paper/233921/en

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