Effect of gelatin edible coating containing antioxidant agents on hardness, and color of roasted pistachio nuts
The present study investigated the effect of gelatin coating, containing ascorbic-acid (AA:1% w/v) and Propyl-gallate (PG:100ppm), on the instrumental and sensory properties of roasted pistachio (hardness and color). Pistachio nuts packed and stored at 35°C and 50°C. The changes occurred in the text...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2014-03-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_66577_3718cfab6eb40173128a6d5bff7edc44.pdf |