AU - SHaker Ardekani, A AU - SHahedi, M AU - Kabir, G TI - Optimizing Formulation of Pistachio Butter Production PT - JOURNAL ARTICLE TA - JCPP JN - JCPP VO - 13 VI - 47 IP - 47 4099 - http://jcpp.iut.ac.ir/article-1-1035-en.html 4100 - http://jcpp.iut.ac.ir/article-1-1035-en.pdf SO - JCPP 47 AB  - 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 CP - IRAN IN - LG - eng PB - JCPP PG - 49 PT - Research YR - 2009