%0 Journal Article %A SHaker Ardekani, A %A SHahedi, M %A Kabir, G %T Optimizing Formulation of Pistachio Butter Production %J Journal of Crop Production and Processing %V 13 %N 47 %U http://jcpp.iut.ac.ir/article-1-1035-en.html %R %D 2009 %K Pistachio butter, Emulsifier, Antioxidant, Shelf life., %X Pistachio processing, such as production of pistachio butter, is one of the ways to increase the added value of pistachio. Pistachio butter is a paste containing mainly milled, roasted pistachio kernel and sugar. In this investigation, the effect of two emulsifiers (lecithin and mono-di glycerids) at three levels of 0.0, 1.0, 2.0%, on the oil leakage and the effects of BHT as an antioxidant at three levels of 0.00, 0.01 and 0.02% on the peroxide values of pistachio butter and paste after 4 months storage at 20 °C were studied. Each experiment was performed in triplicates. Rheological and organoleptic tests were performed on the finished products. The results were statistically analyzed by a completely randomized Design and by making comparisons between the means via multiple range Duncan's test (P %> http://jcpp.iut.ac.ir/article-1-1035-en.pdf %P 49-59 %& 49 %! %9 Research %L A-10-107-1 %+ %G eng %@ 2251-8517 %[ 2009