Effects of Nut Proportion and Storage Temperature on Some Chemical Parameters of Pistachio Nut Cream

Abstract

Pistachio nut cream is a new product that was produced by mixing powdered sugar, roasted pistachio nut, defatted powdered milk, lecithin, vanilla and margarine. Pistachio nut cream was stored at 4 and 20 °C in sealed jars. Nut creams were analyzed by chemical analysis such as peroxide values (meq kg-1), total and free fatty acidity (%), moisture content (%), pH, 2-tiobarbutric acid and browning indices. Sensory evaluations of the cream were examined according to the color, odour, texture, taste, aroma and feelings by the panelists. Samples containing 10% and 15% pistachio nut that were stored at 4 °C were better and more acceptable with respect to the chemical properties of pistachio nut cream compared to the nut cream samples that were stored at 20 °C.