Effect of soapwort root extract and glycyrrhizin on consumer acceptance, texture, and oil separation of pistachio halva

Journal of Agricultural Science and Technology

Volumn 17, Issue 6, 2015, Pages 1495-1505

  Shakerardekani, A ^a   Shahedi, M ^b  

^a Iranian Pistachio Research Institute   (Iran)

^b ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

Author keywords

Liquorice extract; Pistachio paste; Sensory evaluation; Soap root

Indexed keywords

EID: 84945966006     PISSN: 16807073     EISSN: 23453737     Source Type: Journal    
DOI: None     Document Type: Article

References (34)

1. Abu-Jdayil, B. 2004. Flow Properties of Sweetened Sesame Paste (Halawa Tehineh). Eur. Food Res. Technol., 219: 265-272
2. Aktas, N. and Cebirbay, M. A. 2010. A Traditional Helva in Turkey: Koz Helva. J. Food Agric. Environ., 8: 213-215
3. Ardekani, A. S. H., Shahedi, M. and Kabir, G. 2009. Optimizing Formulation of Pistachio Butter Production. J. Sci. Technol. Agric. Natural Res., 13: 49-59
4. Bi, W., Tian, M. and Row, K. H. 2010. Solid-phase Extraction of Liquiritin and Glycyrrhizin from Licorice Using Porous Alkyl-pyridinium Polymer Sorbent. Phytochem. Analysis, 21: 496-501
5. Ceyhun Sezgin, A. E. and Artik, N. 2010. Determination of Saponin Content in Turkish Tahini Halvah by Using HPLC. Adv. J. Food Sci. Technol., 2: 109-115
6. Chin, Y. W., Jung, H. A., Liu, Y., Su, B. N., Castoro, J. A., Keller, W. J., Pereira, M. A. and Kinghorn, A. D. 2007. Antioxidant Constituents of the Roots and Stolons of Licorice (Glycyrrhiza glabra). J. Agr. Food Chem., 55: 4691-4697
7. Damir, A.A. 1984. Utilization of Sunflower Seeds in Tahina and Halawa Processing. Food Chem., 14: 83-92
8. Eissa, H. A. and Zohair, A. 2006. Quality and Safety of Halawa Modified with Mushroom. J. Sci. Food Agr., 86: 2551-2559
9. Elgamal, M. H., Hady, F. K., Hanna, A. G., Mahran, G. H. and Duddeck, H. 1990. A Further Contribution to the Triterpenoid Constituents of Glycyrrhiza glabra L. J. Biosci., 45: 937-941
10. Emadzadeh, B., Razavi, S. M. A. and Hashemi, M. 2011b. Viscous Flow Behavior of Low-calorie Pistachio Butter: A Response Surface Methodology. IJNRS, 1: 37-47
11. Emadzadeh, B., Razavi, S. and Mahallati, M. 2011a. Effects of Fat Replacers and Sweeteners on the Time-Dependent Rheological Characteristics and Emulsion Stability of Low-calorie Pistachio Butter: A Response Surface Methodology. Food Bioprocess Tech., 55: 1-11
12. Ereifej, K. I., Rababah, T. M. and Al-Rababah, M. A. 2005. Quality Attributes of Halva by Utilization of Proteins, Non-hydrogenated Palm Oil, Emulsifiers, Gum Arabic, Sucrose, and Calcium Chloride. Int. J. Food Prop., 8: 415-422
13. Gamli, O. F. and Hayoglu, I. 2007. The Effect of the Different Packaging and Storage Conditions on the Quality of Pistachio Nut Paste. J. Food Eng., 78: 443-448
14. Gills, L. A. and Resurreccion, A. V. A. 2000. Overall Acceptability and Sensory Profiles of Unstabilized Peanut Butter and Peanut Butter Stabilized with Palm Oil. J. Food Process. Preserv., 24: 495-516
15. Guclu-Ustundag, Ö. and Mazza, G. 2007. Saponins: Properties, Applications and Processing. Crit. Rev. Food Sci., 47: 231-258
16. Guneser, O. and Zorba, M. 2011. Effect of Emulsifiers on Oil Separation Problem and Quality Characteristics of Tahin Helva during Storage. J. Food Sci. Tech. Mys.: DOI:10.1007/s13197-13011-10594-13197
17. Ibanoglu, E. and Ibanoglu, S. 2000. Foaming Behaviour of Liquorice (Glycyrrhiza glabra) Extract. Food Chem., 70: 333-336
18. Ilany-Feigenbaum, J. 1965. Improved Halva Made with Licorice Extract. Food Technol., 19: 114-115
19. Isbrucker, R. A. and Burdock, G. A. 2006. Risk and Safety Assessment on the Consumption of Licorice Root (Glycyrrhiza sp.), Its Extract and Powder as a Food Ingredient, with Emphasis on the Pharmacology and Toxicology of Glycyrrhizin. Regul. Toxicol. Pharm., 46: 167-192
20. ISIRI. 2007. Halva Specifications and Test Methods. Institute of Standards and Industrial Research of Iran, Karaj
21. Johnson, B. C. 1989, Rheological and Sensory Characteristics of Peanut Butter, (MSc Thesis), Athens; University of Georgia, 97P
22. Kahraman, T., Issa, G., Ozmen, G. and Buyukunal, S. 2010. Microbiological and Chemical Quality of Tahini Halva. Brit. Food J., 112: 608-616
23. Lawless, H. T. and Heymann, H. 1999. Sensory Evaluation of Food: Principles and Practices. Kluwer Academic, New York
24. Maghsoudi, H., Khoshtaghaza, M., Minaei, S. and Zaki Dizaji, H. 2012. Fracture Resistance of Unsplit Pistachio (pistacia vera L.) Nuts against Splitting Force, under Compressive Loading. J. Agr. Sci. Tech., 14: 299-310
25. Meilgaard, M., Civille, G. V. and Carr, B. T. 1999. Sensory Evaluation Techniques. CRC Press, Boca Raton
26. Muego, K. F., Resurreccion, A. V. A. and Hung, Y. C. 1990. Characterization of the Textural Properties of Spreadable Peanut Based Products. J. Text. Stud., 21: 61-74
27. Nassiri Asl, M. and Hosseinzadeh, H. 2008. Review of Pharmacological Effects of Glycyrrhiza sp. and Its Bioactive Compounds. Phytother. Res., 22: 709-724
28. Racolta, E., Muresan, V., Muste, S. and Semeniuc, C. A. 2010. Comparison of Sunflower Halva Products from Romanian Market. Bull. UASVM Agric., 67: 381-386
29. Rafiee, S., Kashani Nejad, M., Keyhani, A. R. and Jafari, A. 2009. Pistachio Nut Mass Transfer Simulation during Process of Drying Using Finite Element Method. J. Agric. Sci. Tech., 11: 137-146
30. Schambelan, M. 1994. Licorice Ingestion and Blood Pressure Regulating Hormones. Steroid., 59: 127-130
31. Shakerardekani, A., Karim, R., Ghazali, H. M. and Chin, N. L. 2013a. Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads-A Review. Int. J. Mol. Sci., 14: 4223-4241
32. Shakerardekani, A., Karim, R., Ghazali, H. M. and Chin, N. L. 2013b. Development of Pistachio (Pistacia vera L.) Spread. J. Food Sci., 78: S484-S489
33. Taghizadeh, M. and Razavi, S. M. A. 2009. Modeling Time-independent Rheological Behavior of Pistachio Butter. Int. J. Food Prop., 12: 331-340
34. Zahedi, Y. and Mazaheri-Tehrani, M. 2012. Development of Spreadable Halva Fortified with Soy Flour and Optimization of Formulation Using Mixture Design. J. Food Quality, 35: 390-400.