Abstract

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. The highest and lowest sensory evaluation score were obtained by halva containing 1% monodiglyceride and control halva, respectively. The control halva and halva containing 2% monodiglyceride had the highest and lowest peroxide values during the 2 months of storage, respectively. There was no significant difference between the use of 1% or 2% monodiglyceride. The amount of monodiglyceride used affects the amount of pistachio paste needed. If 1% emulsifier is used, no need to use carotino oil. The oil separation can be prevented up to 60% in pistachio halva, contains 1% monodiglyceride. Reducing the separation of oil from the product improves its texture and appearance and reduces its oil oxidation.

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