بررسی اثر آب چوبک و کلیسیریزین تجاری بر کیفیت حلواپسته

At present time, Iran exports only raw pistachio nuts. In order to increase the added value of the product, it is necessary to develop pistachio processing plants and develop new products to meet consumer needs. In this regard, pistachio halva production and optimizing its formulation was attempted. On the basis of pistachio halva formulation using pistachio paste (ohadi variety), mixed of white sugar and glucose with egg albumin, confectionery oil and citric acid) pistachio halva was produced. In this investigation, soap root extract (from saponaria officinalis) and commercial Glycyrrhizin was used as whitening and emulsifying agent in three levels (0.0, 0.1 and 0.15 %) on the pistachio halva formulation was studied. After 4 mount storage at 20 degree centigrade, organoleptic test (by 15 panelists) was carried out. The results are statistically analyzed by Completely Randomized Design (CRD) and comparison between the means was done via Duncans ranges test (5% level) Finally proposed the best ratio of soap root exstract and commercial Glycyrrhizin for pistachio halva production. According to quality factors (oil separation and organoleptic) proposed that 0.1% soap root extract 0.1% commercial Glycyrrhizin (treat 8) use in oistachio halva production.