M.A. Thesis:

The best formulation to roasting pistachio to Maintain the chemical, physicochemical properties and flavor

Abstract: Pistachio is one of the main export products of Iran so far have been dubbed green gold. Pistachio Exports have increased substantially in recent years. Iran pistachio export to the Europe Union in the first half of 2013 compared to the same period last year grew by 13%. In the months of January to June 2012 amounted to 71 million euros have pistachios exported to Europe. Given the increasing diversity of food products to achieve the best formulation for roasting nuts is very important .Hence in This research examines improving the efficiency of the process of producing dry-roasted Iranian Ohadi cultivar of pistachio with different flavorings. To do so we used the random plan including three factors: temperature in two levels (120 and 150 degrees Celsius), the plate material in two levels (copper and zinc), and two kinds of flavorings (lemon juice 15% and salt and water 20%). The measuring factors of quality were index of peroxide, acid index, index of TBA, and color indexes of L, a, and B. Improving the efficiency of the process of producing flavored pistachios with the most important quality indexes of the final product (index of peroxide, free fatty acid index, TBA, and general acceptance) showed that pistachiosdry-roasted in copper plate an at 120 degrees for 20 minutes with salt flavoring was the best sample for production. The amounts of index of peroxide, free fatty acid index, and TBA in the best conditions respectively were: 2/005 meg/kg, 0.5775% and 0.6925. Also the amounts of color indexes of L, a, and Brespectively were 91.358, 0.8180, and 1.1190.

Keywords: Key words: Improving the efficiency, dry-roasted pistachios, index of peroxide, factors of quality