Intensification of pistachio by deep frying
Main Article Content
Keywords
frying, physical properties, pistachio nuts, roasting
Abstract
Hot air roasting is the classical way for processing pistachio. In this study, the classical operation was compared with a frying operation that was assumed to be as efficient as classical roasting and permit flavour intensification. The final moisture content at 180 °C was 5.6% at 5 min for fried samples and at 160 °C was 6% at 11 min for roasted samples. The breaking force of pistachio kernels was found to decrease from 2,008 N for raw pistachio to 780, 860, 975 and 1,030 N and then increased from there to 930, 1,460, 1,930 and 2,130 N at 140, 160, 170 and 180 °C, respectively, during frying. The results are similar for roasting. Oil content values ranged between 47 and 48% for the raw pistachio kernels and 53, 54, 55 and 56% after 5 min of frying at 140, 160, 170 and 180 °C, respectively. The results suggest that frying is an efficient intensive and innovative processing technique.
References
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Yazdani, M., Sazandehchi, P., Azizi, M. and Ghobadi, P., 2006. Moisture sorption isotherms and isosteric heat for pistachio. European Food Research and Technology 223: 577-584.
Yeganeh, R., 2009. Contribution à l’amélioration de la torréfaction de la pistache. PhD thesis, AgroParisTech, Massy, France.
Ziaiifar, A.M., 2008. Oil absorption during deep-fat frying: mechanisms and important factors. PhD thesis, AgroParisTech, Massy, France.
Aguilar, C.N., Anzaldúa-Morales, A., Talamás, R. and Gastélum, G., 1997. Low-temperature blanch improves textural quality of French-fries. Journal of Food Science 62: 568-571.
Aktas, T. and Polat, R., 2007. Changes in the drying characteristics and water activity values of selected pistachio cultivars during hot air drying. Journal of Food Process Engineering 30: 607-624.
Anthony, J. and Fontana, J., 2000. Water activity’s role in food safety and quality. Second NSF International Conference on Food Safety, October 11-13, 2000, Savannah, GA, USA.
Arena, E., Campisi, S., Fallico, B. and Maccarone, E., 2007. Distribution of fatty acids and phytosterols as a criterion to discriminate geographic origin of pistachio seeds. Food Chemistry 104: 403-408.
Association of Official Analytical Chemists (AOAC), 1984. Official methods of analysis of AOAC International (14th Ed.). AOAC, Washington, DC, USA.
Baik, O.-D. and Mittal, G.S., 2005. Heat and moisture transfer and shrinkage simulation of deep-fat tofu frying. Food Research International 38: 183-191.
Bouchon, P. and Pyle, D.L., 2005. Modelling oil absorption during post-frying cooling: I: model development. Food and Bioproducts Processing 83: 253-260.
Demir, A.D. and Cronin, K., 2005. Modelling the kinetics of textural changes in hazelnuts during roasting. Simulation Modelling Practice and Theory 13: 97-107.
Dobarganes, C., Márquez-Ruiz, G. and Velasco, J., 2000. Interactions between fat and food during deep-frying. European Journal of Lipid Science and Technology 102: 521-528.
Du Pont, M.S., Kirby, A.R. and Smith, A.C., 1992. Instrumental and sensory tests of texture of cooked frozen French fries. International Journal of Food Science and Technology 27: 285-295.
Food and Agriculture Organization (FAO), 2001. Manual on the application of the HACCP system in mycotoxin prevention and control. FAO Food and Nutrition paper 73. Available at: ftp://ftp.fao.org/docrep/fao/005/y1390e/y1390e00.pdf.
Food and Agriculture Organization (FAO), 2005. FAOSTAT. Available at: http://faostat.fao.org/site/339/default.aspx.
Gamble, M.H., Rice, P. and Selman, J.D., 1987. Relationship between oil uptake and moisture loss during frying of potato slices from c. v. Record U.K. tubers. International Journal of Food Science and Technology 22: 233-241.
Garcia, J.M., Agar, I.T. and Streif, J., 1992. Fat content and fatty acid composition in individual seeds of pistachio varieties grown in Turkey. Gartenbauwissenschaft 57: 130-133.
Hsu, M.H., Mannapperuma, J.D. and Singh, R.P., 1991. Physical and thermal properties of pistachios. Journal of Agricultural Engineering Research 49: 311-321.
Krokida, M.K., Oreopoulou, V. and Maroulis, Z.B., 2000. Water loss and oil uptake as a function of frying time. Journal of Food Engineering 44: 39-46.
Maskan, M. and Karata?, ?., 1998. Fatty acid oxidation of pistachio nuts stored under various atmospheric conditions and different temperatures. Journal of the Science of Food and Agriculture 77: 334-340.
Mellema, M., 2003. Mechanism and reduction of fat uptake in deep-fat fried foods. Trends in Food Science and Technology 14: 364-373.
Moreira, R.G., Sun, X. and Chen, Y., 1997. Factors affecting oil uptake in tortilla chips in deep-fat frying. Journal of Food Engineering 31: 485-498.
Mustafa, A., Ilkay, O. and Bilge, E., 2002. Comparison of the seed oils of Pistacia vera L. of different origins with respect to fatty acids. International Journal of Food Science and Technology 37: 333-335.
Mustafa, Y., Türkan Gürcan, S. and Özdemir, M., 1998. Oil composition of pistachio nuts (Pistacia vera L.) from Turkey. Lipid/Fett 100: 84-86.
Pittia, P., Nicoli, M.C. and Sacchetti, G., 2007. Effect of moisture and water activity on textural properties of raw and roasted coffee beans. Journal of Texture Studies 38: 116-134.
Razavi, S.M.A. and Taghizadeh, M., 2007. The specific heat of pistachio nuts as affected by moisture content, temperature, and variety. Journal of Food Engineering 79: 158-167.
Rubnov, M. and Saguy, I.S., 1997. Fractal analysis and crust water diffusivity of a restructured potato product during deep-fat frying. Journal of Food Science 62: 135-137.
Saguy, I.S. and Dana, D., 2003. Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects. Journal of Food Engineering 56: 143-152.
Saklar, S., Ungan, S. and Katnas, S., 1999. Instrumental crispness and crunchiness of roasted hazelnuts and correlations with sensory assessment. Journal of Food Science 64: 1015-1019.
Vitrac, O., Trystram, G. and Raoult-Wack, A.-L., 2000. Deep-fat frying of food: heat and mass transfer, transformations and reactions inside the frying material. European Journal of Lipid Science and Technology 102: 529-538.
Yazdani, M., Sazandehchi, P., Azizi, M. and Ghobadi, P., 2006. Moisture sorption isotherms and isosteric heat for pistachio. European Food Research and Technology 223: 577-584.
Yeganeh, R., 2009. Contribution à l’amélioration de la torréfaction de la pistache. PhD thesis, AgroParisTech, Massy, France.
Ziaiifar, A.M., 2008. Oil absorption during deep-fat frying: mechanisms and important factors. PhD thesis, AgroParisTech, Massy, France.
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Published
Apr 30, 2013
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