Effect of pumpkin seed addition on sensory, antioxidant, and oxidative kinetic properties of pistachio spread
Year: 2026
Type: article
Abstract: Pistachio spread (PS) is a popular nut-based product valued for its flavor and nutritional properties; however, its high lipid content makes it susceptible to oxidative deterioration during storage. This study aimed to develop and optimize a mixed pistachio–pumpkin seed spread (MPPS) and evaluate its sensory, physicochemical, textural, and oxidative stability characteristics. Pistachio kernels were roasted under different conditions, and roasting at 110 °C for 10 min was selected as the optimum treatment based on sensory evaluation. The optimized PS formulation consisted of 76% pistachio paste, 23.4% sugar, 0.1% salt, and 0.5% lecithin. Pumpkin seed paste was incorporated at different substitution levels, and the formulation containing 30% pumpkin seed paste achieved the highest overall acceptability based on sensory and color evaluations. Pumpkin seeds contained higher protein, ash, and moisture contents than pistachios, whereas pistachios were richer in fat and carbohydrates. The incorporation of pumpkin seed paste significantly reduced peroxide formation and improved the physical stability of MPPS during storage compared with PS. Texture profile analysis indicated that PS exhibited higher cohesiveness, adhesiveness, and firmness, while MPPS showed greater gumminess and spreadability. Although firmness increased and spreadability decreased during storage in both formulations, MPPS maintained lower firmness and higher spreadability than PS. Kinetic analysis revealed that lipid oxidation in MPPS followed zero-order reaction kinetics. The calculated Ea, ∆H ++ ,and ∆S ++ values were 40.87 kJ/mol, 38.43 kJ/mol, and − 0.129 kJ/mol·K, respectively. Overall, pumpkin seed paste improved the nutritional quality, oxidative stability, and storage performance of PS while preserving desirable sensory properties.
Source: Food Chemistry X
Institution: Research Institute of Food Science and Technology
Language: English
Topic: Nuts composition and effects
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,330
OpenAlex ID: W7221800411