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Investigating the oxidative stability and sensory evaluation of sesame cream containing ground pistachio nuts during shelf life

Document Type : Research Paper

Authors

1 University of Science and Arts of Yazd

2 PISTACHIO RESEARCH CENTER

10.22092/fooder.2025.365458.1386

Abstract

Sesame paste (Arde) is a rich source of protein, fiber, vitamins and minerals, which is obtained from peeled, roasted and ground sesame seeds and is used in the preparation of sesame cream. In this study, four formulas of sesame cream containing amounts of 0, 5, 10 and 15% of ground pistachio nuts were prepared and the parameters of acidity, peroxide value, color indicators, oxidative stability and sensory evaluation were investigated at the beginning of the period and after 4 months of storage time. Based on the results, increasing the amount of pistachios in the treatments led to an increase in acidity. Peroxide value in all treatments increased with time, but all of them remained below the permissible limit of Iran's national standard. In the examination of color, significant differences between treatments were observed in color indexes L* and b*, but a* index did not show any significant difference. Due to the passage of time, L* and a* indexes have increased and b* index has decreased. The sensory test showed that the T4 treatment (containing 45% of sesame paste, 15% of pistachio nuts, 30% of sugar, 8.5% of powdered milk, 1.5% of monoglyceride and diglyceride) in the fourth month scored the highest among the treatments. Based on the results, the addition of pistachio nuts to sesame cream did not have a negative effect on acidity and peroxide value and increased the score of sensory properties of the final product. Therefore, pistachio kernels have the potential to be used as a substitute for part of sesame used in sesame cream formula to improve its quality and increase its added value.

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References
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Food Engineering Research
Volume 23, Issue 2 - Serial Number 77
Autumn and winter 2024
December 2024
Pages 159-172
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