The effect of processing variables on the quality and acceptability of pistachio milk

Journal of Food Processing and Preservation

Volumn 37, Issue 5, 2013, Pages 541-545

  Shakerardekani, Ahmad ^a,b   Karim, Roselina ^a   Vaseli, Nahid ^b  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b Iranian Pistachio Research Institute   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

DRY MATTERS; HUMAN CONSUMPTION; MILK COMPOSITION; OVERALL ACCEPTABILITY; PISTACHIO NUT; PROCESSING CONDITION; PROCESSING VARIABLES; TOTAL SOLUBLE SOLIDS;

BLENDING; MILLING (MACHINING);

CALCINATION;

ANIMALIA; PISTACIA VERA;

EID: 84885844299     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2012.00676.x     Document Type: Article

References (28)

1. ALASALVAR, C. and SHAHIDI, F. 2008. Tree Nuts: Composition, Phytochemicals, and Health Effects, CRC Press, Boca Raton, FL.
2. AOAC. 1990. Official Methods of Analysis, Association of Official Analytical Chemists, Arlington, VA.
3. CRUZ, N., CAPELLAS, M., HERNÁNDEZ, M., TRUJILLO, A.J., GUAMIS, B. and FERRAGUT, V. 2007. Ultra high pressure homogenization of soymilk: Microbiological, physicochemical and microstructural characteristics. Food Res. Intern. 40, 725-732.
4. DISMORE, M.K.L., HAYTOWITZ, D.B., GEBHARDT, S.E., PETERSON, J.W. and BOOTH, S.L. 2003. Vitamin K content of nuts and fruits in the US diet. J. Am. Diet. Assoc. 103, 1650-1652.
5. HASHIM, L. and CHAVERON, H. 1995. Isolation and identification of off-flavor components from soy milk. Develop. Food Sci. 37, 1007-1019.
6. HEBER, D. and BOWERMAN, S. 2008. The pistachio: A surprising and colorful nut. Nutr. Today 43, 36-40.
7. HELRICK, K. 1990. Official Methods of Analysis, AOAC, Arlington, VA.
8. JACQUES, B., GUILAINE, B. and MARTINE, B. 1997. Almond milk. Trends Food Sci. Technol. 8, 62-62.
9. JENKINS, D.J.A., KENDALL, C.W.C., MARCHIE, A., JENKINS, A.L., AUGUSTIN, L.S.A., LUDWIG, D.S., BARNARD, N.D. and ANDERSON, J.W. 2003. Type 2 diabetes and the vegetarian diet. Am. J. Clin. Nutr. 78, 610S-616S.
10. KAMALY, K.M. 1997. Bifidobacteria fermentation of soybean milk. Food Res. Intern. 30, 657-682.
11. KHALID, E.K., BABIKER, E.E. and EL TINAY, A.H. 2003. Solubility and functional properties of sesame seed proteins as influenced by pH and/or salt concentration. Food Chem. 82, 361-366.
12. KRIS ETHERTON, P.M., ZHAO, G., BINKOSKI, A.E., COVAL, S.M. and ETHERTON, T.D. 2001. The effects of nuts on coronary heart disease risk. Nutr. Rev. 59, 103-111.
13. KUMAR, V., RANI, A., TINDWANI, C. and JAIN, M. 2003. Lipoxygenase isozymes and trypsin inhibitor activities in soybean as influenced by growing location. Food Chem. 83, 79-83.
14. LAKSHMANAN, R., DE LAMBALLERIE, M. and JUNG, S. 2006. Effect of soybean-to-water ratio and pH on pressurized soymilk properties. J. Food Sci. 71, E384-E391.
15. LUKASZUK, J.M., LUEBBERS, P. and GORDON, B.A. 2007. Preliminary study: Soy milk as effective as skim milk in promoting weight loss. J. Am. Diet. Assoc. 107, 1811-1814.
16. NELSON, A.I., STEINBERG, M.P. and WEI, L.S. 1976. Illinois process for preparation of soymilk. J. Food Sci. 41, 57-61.
17. OSMAN, M.A. 2004. Chemical and nutrient analysis of baobab (Adansonia digitata) fruit and seed protein solubility. Plant Foods for Hum. Nutr. 59, 29-33.
18. PHILLIPS, K.M., RUGGIO, D.M. and ASHRAF-KHORASSANI, M. 2005. Phytosterol composition of nuts and seeds commonly consumed in the United States. J. Agric. Food Chem. 53, 9436-9445.
19. RAINEY, C. and NYQUIST, L. 1997. Nuts - nutrition and health benefits of daily use. Nutr. Today 32, 157-163.
20. SHERIDAN, M.J., COOPER, J.N., ERARIO, M. and CHEIFETZ, C.E. 2007. Pistachio nut consumption and serum lipid levels. J. Am. Coll. Nutr. 26, 141-148.
21. SHOKRAII, E.H. 1977. Chemical composition of the pistachio nuts (Pistacia vera L.) of Kerman, Iran. J. Food Sci. 42, 244-245.
22. SHOKRAII, E.H. and ESEN, A. 1988. Composition, solubility and electrophoretic patterns of proteins isolated from Kerman pistachio nuts (Pistacia vera L.). J. Agric. Food Chem. 36, 425-429.
23. SIMOPOULOS, A.P. 2002. Omega 3 fatty acids in wild plants, nuts and seeds. Asia Pac. J. Clin. Nutr. 11, S163-S173.
24. SIMOPOULOS, A.P. 2004. Health effects of eating walnuts. Food Rev. Intern. 20, 91-98.
25. VENKATACHALAM, M. and SATHE, S.K. 2006. Chemical composition of selected edible nut seeds. J. Agric. Food Chem. 54, 4705-4714.
26. YAZICI, F., ALVAREZ, V.B., MANGINO, M.E. and HANSEN, P.M.T. 1997. Formulation and processing of a heat stable calcium-fortified soy milk. J. Food Sci. 62, 535-538.
27. ZHANG, H., TAKENAKA, M. and ISOBE, S. 2004. DSC and electrophoretic studies on soymilk protein denaturation. J. Therm. Anal. Calorim. 75, 719-726.
28. ZHANG, H., LI, L., TATSUMI, E. and ISOBE, S. 2005. High-pressure treatment effects on proteins in soy milk. Lebensm. Wiss. Technol. 38, 7-14.