Effect of Milling Process on Colloidal Stability, Color and Rheological Properties of Pistachio Paste

Pistachio paste is produced from ground roasted kernel. This study focused on the influence of the milling process on colloidal stability, rheological behavior and color of pistachio paste. The colloidal stability of pistachio paste samples increased with a reduction of particle size from 31.4 to 15.10µm. The Herschel-Bulkley model was found to be the best model to describe the flow behavior of pistachio paste. The storage modulus (G') values were higher than the loss modulus (G'') values for all frequencies studied. The results showed that utilizing a gap size of 60µm was the best milling condition for the production of pistachio paste.