Sensory and instrumental texture assessment of roasted pistachio nut/kernel by partial least square (PLS) regression analysis: effect of roasting conditions

Roasting is an important step in the processing of pistachio nuts. The effect of hot air roasting temperature (90, 120 and 150 °C), time (20, 35 and 50 min) and air velocity (0.5, 1.5 and 2.5 m/s) on textural and sensory characteristics of pistachio nuts and kernels were investigated. The results sh...

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Detaylı Bibliyografya
Yayımlandı:J Food Sci Technol
Asıl Yazarlar: Mohammadi Moghaddam, Toktam, Razavi, Seyed M.A., Taghizadeh, Masoud, Sazgarnia, Ameneh
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer India 2015
Konular:
Original Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC4711475/
https://ncbi.nlm.nih.gov/pubmed/26787956
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2054-2
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