Investigation of the effect of Spirulina on the chemical, rheological and sensory properties of pistachio paste

In this study, it was aimed to investigate the effect of spirulina (1%, 2%, 4% and 8%) addition at different rates on the rheological, chemical and sensory properties of Pistachio paste. Pistachio pastes showed non-Newtonian flow behavior and the rheological properties of peanut butters were explained by the Ostwald de Waele model. As the amount of Spiruluna added to the pistachio pastes increased, the viscosity and consistency coefficient (k) values decreased and contributed to the spreadability. In addition, with increasing Spirulina addition, it was determined that protein, phenolic compounds and iron content of pistachio pastes increased and this increase was statistically significant (p<0,05). Panelister preferred Pistachio paste containing at most 2% spirulina in terms of texture, color and taste. As a result, it can be recommended to produce pistachio paste containing 2% spirulina.