CONSUMER ACCEPTANCE AND QUANTITATIVE DESCRIPTIVE ANALYSIS OF PISTACHIO SPREAD

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SHAKERARDEKANI A.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) Year:2017 | Volume:19 | Issue:1 Page(s): 85-95

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Information Journal Paper

Title

CONSUMER ACCEPTANCE AND QUANTITATIVE DESCRIPTIVE ANALYSIS OF PISTACHIO SPREAD

Author(s)

SHAKERARDEKANI A. | Issue Writer Certificate

Keywords

HEDONIC TESTQ3

PANELISTQ3

QDAQ3

RED PALM OILQ3

SENSORY EVALUATIONQ3

Abstract

Pistachio nut (Pistacia vera L.) is one of the popular and nutritious tree nuts in the world. Pistachio spread is a new product which is made from pistachio paste, icing sugar, Soy Protein Isolate (SPI), and RED PALM OIL (RPO). This study involved sensory acceptability (by 32 assessors) using Hedonic scale and development of suitable terminology for describing pistachio spread using Quantitative Descriptive Analysis (QDA). This study represents the first report on using QDA for SENSORY EVALUATION of pistachio products. The QDA method is used to determine the sensory profile of the two pistachio spreads with higher acceptability in the Hedonic scale (Formulation 12 including 50% pistachio paste, 30% icing sugar, and 20% RPO and Formulation 16 including 58.3% pistachio paste, 25% icing sugar, and 16.7% RPO). According to the results, RPO has a direct effect on the sensory acceptance of pistachio spread (P<0.05). Eight PANELISTs were selected for evaluation of pistachio spread. Twenty attributes (in terms of appearance (green color, visible particles, glossy), aroma (sweet, roasted, nutty, milky/creamy), flavor taste (beany, sweet, oily, bitter, nutty, creamy), texture (stickiness, oiliness, firmness, adhesiveness, spreadability), and aftertaste (bitter, astringency) were identified and developed for the product. No significant difference was observed in all pistachio spread formulations attributes, except for sweetness (P<0.05).

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References

FRACTURE RESISTANCE OF UNSPLIT PISTACHIO (PISTACIA VERA L.) NUTS AGAINST SPLITTING FORCE, UNDER COMPRESSIVE LOADING

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APA: Copy

SHAKERARDEKANI, A.. (2017). CONSUMER ACCEPTANCE AND QUANTITATIVE DESCRIPTIVE ANALYSIS OF PISTACHIO SPREAD. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), 19(1), 85-95. SID. https://sid.ir/paper/62718/en

Vancouver: Copy

SHAKERARDEKANI A.. CONSUMER ACCEPTANCE AND QUANTITATIVE DESCRIPTIVE ANALYSIS OF PISTACHIO SPREAD. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST)[Internet]. 2017;19(1):85-95. Available from: https://sid.ir/paper/62718/en

IEEE: Copy

A. SHAKERARDEKANI, “CONSUMER ACCEPTANCE AND QUANTITATIVE DESCRIPTIVE ANALYSIS OF PISTACHIO SPREAD,” JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), vol. 19, no. 1, pp. 85–95, 2017, [Online]. Available: https://sid.ir/paper/62718/en

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