Iranian Pistachio Research Institute, Rafsanjan, Kerman, Iran.
J Food Sci. 2013 Mar;78(3):S484-9. doi: 10.1111/1750-3841.12045.
Pistachio nut (Pistacia vera L.) is one of the most delicious and nutritious nuts in the world. Pistachio spreads were developed using pistachio paste as the main component, icing sugar, soy protein isolate (SPI), and red palm oil (RPO), at different ratios. The highest mean scores of all the sensory attributes were depicted by spreads that were made without addition of SPI. It was found that the work of shear was 0 to 11.0 kg s for an acceptable spread. Sensory spreadability, overall texture, spreadability, and overall acceptability were negatively correlated (R > 0.83) with the work of shear of spreads. The findings indicated that the presence of RPO had a direct effect on the viscoelastic behavior of the pistachio spreads. The a values, which are related to the green color of the pistachio product ranged from 1.7 to 3.9 for spread without addition of RPO, and 4.0 to 5.3 in the presence of RPO.
The development of pistachio spread would potentially increase the food uses of pistachio and introduce consumers with a healthier snack food.
开心果（Pistacia vera L.）是世界上最美味、最有营养的坚果之一。开心果酱涂抹酱是用开心果酱作为主要成分，搭配不同比例的糖粉、大豆分离蛋白（SPI）和红棕榈油（RPO）开发而成的。所有感官属性的平均得分最高的是不含 SPI 的涂抹酱。结果表明，可接受的涂抹酱的剪切功为 0 至 11.0 kg s。涂抹酱的感官可涂抹性、整体质地、可涂抹性和整体可接受性与涂抹酱的剪切功呈负相关（R > 0.83）。研究结果表明，RPO 的存在对开心果涂抹酱的黏弹性有直接影响。与开心果产品绿色相关的 a 值在不含 RPO 的涂抹酱中为 1.7 至 3.9，而在含有 RPO 的涂抹酱中为 4.0 至 5.3。
开心果酱涂抹酱的开发将有可能增加开心果的食用用途，并为消费者提供更健康的零食。
