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<p>Increasing concerns about lactose intolerance and dietary preferences have fueled demand for plant-based milk alternatives. Pistachio-based beverages, valued for its antioxidants and healthy fats, is a promising dairy substitute. This study optimized Pistachio-based beverage formulation using natural sweeteners (date syrup) and hydrocolloids (guar gum, carrageenan, tragacanth) to improve sensory and physicochemical properties. Ohadi pistachio kernels were processed through soaking, peeling, drying, grinding, and homogenization with water at a 1:6 ratio. A Central Composite Design (CCD) under Response Surface Methodology (RSM) assessed the effects of hydrocolloid concentrations (0–0.26%) and date syrup (0–10%) on viscosity, color parameters (L*, a*, b*), and sensory attributes. Statistical analysis showed significant effects (<i>P</i> &lt; 0.05) of both linear and interaction terms, with R² values between 0.7277 and 0.9389. The optimal formulation included 0.25% tragacanth, 0.13% guar gum, 0.15% carrageenan, and 0% date syrup (the lower boundary of the design), achieving a desirability score of 0.854. Notably, the exclusion of date syrup was crucial to prevent the darkening of the beverage and the masking of the delicate pistachio aroma by caramel notes. Experimental validation confirmed model accuracy, with deviations below 10%. Tragacanth and carrageenan improved lightness and viscosity, while guar gum reduced lightness. Sensory evaluation revealed that tragacanth enhanced color and acceptability, but excessive carrageenan impaired taste. These findings demonstrate hydrocolloids’ potential in modifying plant-based beverages. Further shelf-life stability research is recommended.</p>

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Development of a pistachio milk alternative: hydrocolloid blend optimization for viscosity, color and sensory acceptance

  • 期刊论文

  • 发表日期：

    2026年7月3日

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  • Fatemeh Mousavi,
  • Sepideh Khorasani,
  • Mandana Mahfeli

摘要

Increasing concerns about lactose intolerance and dietary preferences have fueled demand for plant-based milk alternatives. Pistachio-based beverages, valued for its antioxidants and healthy fats, is a promising dairy substitute. This study optimized Pistachio-based beverage formulation using natural sweeteners (date syrup) and hydrocolloids (guar gum, carrageenan, tragacanth) to improve sensory and physicochemical properties. Ohadi pistachio kernels were processed through soaking, peeling, drying, grinding, and homogenization with water at a 1:6 ratio. A Central Composite Design (CCD) under Response Surface Methodology (RSM) assessed the effects of hydrocolloid concentrations (0–0.26%) and date syrup (0–10%) on viscosity, color parameters (L*, a*, b*), and sensory attributes. Statistical analysis showed significant effects (P < 0.05) of both linear and interaction terms, with R² values between 0.7277 and 0.9389. The optimal formulation included 0.25% tragacanth, 0.13% guar gum, 0.15% carrageenan, and 0% date syrup (the lower boundary of the design), achieving a desirability score of 0.854. Notably, the exclusion of date syrup was crucial to prevent the darkening of the beverage and the masking of the delicate pistachio aroma by caramel notes. Experimental validation confirmed model accuracy, with deviations below 10%. Tragacanth and carrageenan improved lightness and viscosity, while guar gum reduced lightness. Sensory evaluation revealed that tragacanth enhanced color and acceptability, but excessive carrageenan impaired taste. These findings demonstrate hydrocolloids’ potential in modifying plant-based beverages. Further shelf-life stability research is recommended.