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| Evaluation of New Storage Techniques to Increase Shelf Life of Roasted Pistachio |
Abdullah Masoumi, Basir Ahmad Rahimi, T.H. Shankarapppa, Ahmad Shafiq Foshanji and Nasir Ahmad Sahel
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Abstract:
Roasted pistachio nut is prone to deterioration, an important concern during storage. We have evaluated latest storage techniques for roasted pistachio. Roasted pistachio was packed by vacuum, hermetic and normal package techniques and stored for 60 days in two conditions, low temperature and ambient temperature. The results showed gradual decrease in oil content, moisture content and sensory quality of roasted pistachio during storage. The changes in biochemical parameters of roasted pistachio was more prominent when stored under ambient condition, which was significantly different (p<0.05) as compared to the low temperature stored roasted pistachio. The roasted pistachio kept in vacuum package and stored at low temperature condition was found to be superior in terms of sensory quality for biochemical changes.
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