Showing 2 results for Shelf Life.
Sh. Dokhani, R. Beheshti,
Volume 7, Issue 4 (1-2004)
Abstract
The changes of main sugars and organic acids of Red delicious and Golden delicious apples from Semirom region in Isfahan Province were determined by high performance liquid chromatography (HPLC). The apples were harvested, graded and packed in three kinds of wood, car-board and perforated polyethylene film packages and stored for eight months at 0±0.5oC and 90 to 95% relative humidity for further analysis. Sucarose, glucose and fructose, as well as citric and L-malic acids were detected and quantified in all packed samples. The obtained data were analyzed with factorial experiment in completely randomized design and mean were compared by Duncan,s muliple range test. The results showed that fructose was dominant in both cultivars in all packages compared to other sugars. Golden delicious apples contained more sucrose and less glucose than Red delicious. All sugars decreased in packed apple samples during the storage period. The dominant organic acid of both cultivars was L-malic. Citric acid increased to its maximum level in Red or Golden delicious after one or two months of storage, respectively, and then decreased gradually by the end of storage period. In general, apples kept in perforated polyethylene films exhibited the best physiochemical properties during eight months of cold storage.
A Shaker Ardekani, M Shahedi, G Kabir,
Volume 13, Issue 47 (4-2009)
Abstract
Pistachio processing, such as production of pistachio butter, is one of the ways to increase the added value of pistachio. Pistachio butter is a paste containing mainly milled, roasted pistachio kernel and sugar. In this investigation, the effect of two emulsifiers (lecithin and mono-di glycerids) at three levels of 0.0, 1.0, 2.0%, on the oil leakage and the effects of BHT as an antioxidant at three levels of 0.00, 0.01 and 0.02% on the peroxide values of pistachio butter and paste after 4 months storage at 20 °C were studied. Each experiment was performed in triplicates. Rheological and organoleptic tests were performed on the finished products. The results were statistically analyzed by a completely randomized Design and by making comparisons between the means via multiple range Duncan's test (P <0.05). Roasting of the pistachios at 110°C for 15 min was the best condition as determined by taste panelists. Moreover, addition of 15-25% of sugar in butter formula, received the best score by the panelists. The results of organoleptic tests showed that the sample containing lecithin and mono-diglycerides had the least leakage of oil. Based on the results, pistachio butter produced in this investigation received higher score in terms of flavor and texture than industrial pistachio butter in the market. Results also showed that addition of BHT had a significant effect on shelf life of pistachio butter. Rheological experiments showed that pistachio butter produced in this investigation was 1.5 times softer than its industrial counterpart. The results indicated that the best formula for production of pistachio butter was 72.99 - 82.99 % roasted pistachio kernels, 15-25 % sugar, 1% lecithin, 1% mono di glyceride and 0.01 % BHT.
