The Effects of Storage on Colour of Spreadable Pistachio Nut Paste

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dc.contributor.authorGamli, O. F.
dc.contributor.authorHayoglu, I.
dc.contributor.authorTurkoglu, H.
dc.contributor.authorAk, B. E.
dc.date.accessioned2025-08-12T08:23:13Z
dc.date.issued2011
dc.departmentOsmaniye Korkut Ata Üniversitesi
dc.description5th International Symposium on Pistachios and Almonds -- OCT 06-10, 2009 -- Univ Harran, Sanliurfa, TURKEY
dc.description.abstractSpreadable pistachio nut paste is a green, unique product, consisting of pistachio nut, sugar dust, milk powder, vanillin, margarine and lechitin. It is consumed at breakfast. In this study, spreadable pistachio nut paste containing 9% water, 7% protein, 29% fat, 50-55% carbohydrates and 1% ash was prepared, and the change in its colour (as total chlorophyl content, L*, a*, b* values) during storage at 4 degrees C and 20 degrees C during 8 months was investigated. As a conclusion, discoloration was determined, and L* value decreased at the end of storage period depending on the change in chlorophyl pigments content, and browning reactions.
dc.description.sponsorshipInt Soc Hort Sci (ISHS),Int Soc Food, Agr & Environm (ISFAE)
dc.identifier.doi10.17660/ActaHortic.2011.912.118
dc.identifier.endpage780
dc.identifier.isbn978-90-66056-34-3
dc.identifier.issn0567-7572
dc.identifier.scopusqualityQ4
dc.identifier.startpage777
dc.identifier.urihttps://doi.org/10.17660/ActaHortic.2011.912.118
dc.identifier.urihttps://hdl.handle.net/20.500.12502/4194
dc.identifier.volume912
dc.identifier.wosWOS:000313835600118
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherInt Soc Horticultural Science
dc.relation.ispartofV International Symposium on Pistachios and Almonds
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250812
dc.titleThe Effects of Storage on Colour of Spreadable Pistachio Nut Paste
dc.typeConference Object

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