Use of Mono-diglyceride Emulsifier and Carotin Vegetable Oil to Prevent Oil Separation from the Texture of New Pistachio Halva Product: A Short Article
Year: 2024
Type: article
Abstract: Ahmad Shakerardekani, Fahimeh Kordi and Afsaneh Morshedi Separation of oil is one of the most important problems of pistachio halva. In this study, carotino oil (0, 1.5, and 3%) and monodiglyceride (0, 1, and 2%) were used to reduce oil separation from pistachio halva texture. The control halva, and the halva containing 2% monodiglyceride showed the highest and lowest oil separation for 8 weeks storage, respectively.
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4402192803