Effect of roasting conditions on hardness, moisture content and colour of pistachio kernels
Roasting of whole-kernels is an important step in the production of pistachio paste. The effect of hot air roasting temperatures (90-190°C) and times (5-65 min) on the hardness, moisture content and colour attributes ('L', 'a' and 'b' values and yellowness index) of bot...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/40715/1/Effect%20of%20roasting%20conditions%20on%20hardness%2C%20moisture%20content%20and%20colour%20of%20pistachio%20kernels.pdf http://psasir.upm.edu.my/id/eprint/40715/ http://www.ifrj.upm.edu.my/18%20%2802%29%202011/%2835%29%20IFRJ-2010-286.pdf |
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