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Effect of edible coatings on some physicochemical properties and fungi growth during different storage periods of pistachio nuts
Other Title(s)
تأثير الطلاءات الصالحة للأكل على بعض الخصائص الفيزيائية-الكيميائية و النمو الفطري خلال فترات تخزين مختلفة من الفستق
Joint Authors
Rasul, Nabil H.
Hamasalih, Tafikah Hasan
Source
al-Anbar Journal of Agricultural Sciences
Issue
Vol. 18, Issue 2 (31 Dec. 2020), pp.1-13, 13 p.
Publisher
University of Anbar College of Agriculture
Publication Date
2020-12-31
Country of Publication
Iraq
No. of Pages
13
Main Subjects
Topics
Abstract EN
The aim of this study was to examine the effects of regular edible coating treatments on the local Pistacia vera Kaleghouchi to determine changes in composition, physicochemical parameters, and microbial analysis of the pistachio during different storage periods.
Pistachio nuts were coated with chitosan at different concentrations of 1% , 1.5% , and 2% , with 50% and 60% of whey protein isolate by immersion method.
Samples were stored at room temperature for 5 months.
The obtained results showed that there was a significant difference (p ≤ 0.05) between coated and uncoated samples.
The highest acid value, peroxide value, viscosity and density were observed in the control samples (1.05 mg KOH/g oil, 9.33 mEq active O2/kg oil, 142.77 cP and 0.922 g/mL) respectively, while the lowest peroxide value was found in the treated nuts with chitosan 1.5% and whey protein isolate (50% ), which both were 4 mEq of active oxygen kg-1.
lowest acid value (0.73 mg KOH/g oil) and viscosity (80.21 cP) was observed in the chitosan 1.5% coated samples.
As the lowest density was resulted in coated pistachios with both 1% and 2% chitosan and they both were 0.916 g/mL.
Chitosan significantly (p ≤ 0.05) reduced the mould count (Aspergillus), the highest mould count (75×101 CFU/g nuts) was noticed in control sample, while lowest (5×101 CFU/g nuts) was observed in the treated samples with 2% chitosan.
American Psychological Association (APA)
Hamasalih, Tafikah Hasan& Rasul, Nabil H.. 2020. Effect of edible coatings on some physicochemical properties and fungi growth during different storage periods of pistachio nuts. al-Anbar Journal of Agricultural Sciences،Vol. 18, no. 2, pp.1-13.
https://search.emarefa.net/detail/BIM-1080116
Modern Language Association (MLA)
Hamasalih, Tafikah Hasan& Rasul, Nabil H.. Effect of edible coatings on some physicochemical properties and fungi growth during different storage periods of pistachio nuts. al-Anbar Journal of Agricultural Sciences Vol. 18, no. 2 (2020), pp.1-13.
https://search.emarefa.net/detail/BIM-1080116
American Medical Association (AMA)
Hamasalih, Tafikah Hasan& Rasul, Nabil H.. Effect of edible coatings on some physicochemical properties and fungi growth during different storage periods of pistachio nuts. al-Anbar Journal of Agricultural Sciences. 2020. Vol. 18, no. 2, pp.1-13.
https://search.emarefa.net/detail/BIM-1080116
Data Type
Journal Articles
Language
English
Notes
-
Record ID
BIM-1080116