Determination of Peeling Efficiency, Free Fatty Acid, Peroxide Value and Sensory Evaluation of Peeled Pistachio Kernel using Hot Water
Pistachio green kernel, is obtained by removing the red testa of around the whole kernel. In this study, the suitable peeling conditions for removing the testa of the kernel were determined using hot water in five termperature levels of 75, 80, 85, 90, and 95°C and diffetent hot water immersion time...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Islamic Azad University
2019-12-01
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| Series: | Journal of Nuts |
| Subjects: | |
| Online Access: | http://ijnrs.damghaniau.ac.ir/article_670201_cc9f042813cc2acc989e3f400d5fe628.pdf |