Impact of Formulation on the Rheological, Textural, and Sensory Properties of Pistachio Spread

The effects of milk fat (4%, 7%, and 10%) and sugar (24%, 27%, and 30%) content on the physical and sensory properties of pistachio spread (PS) were assessed. Previously, pistachio pastes (PP) were prepared with three particle sizes (large, medium, and small). Small-sized PP was used for nine PS formulations based on the above milk fat and sugar contents. Instrumental texture and color, rheological properties (20-45 °C), and oil separation (4 °C and 25 °C, 9 months of storage) were analyzed in PP and PS. Textural attributes were also evaluated sensorially in PS samples. The oil separation rate in samples stored for 9 months was <1% for PS (4 °C) and >2% for PP and PS (25 °C). The lightness was lower in large-sized PP and higher in PS samples with sugar and milk fat. All PP and PS samples exhibited non-Newtonian behavior with a yield stress. Firmness, spreadability, and adhesiveness were lower in PS samples containing only milk fat. In contrast, they were higher in PS samples containing only sugar. PS samples with 7% milk fat and 27% sugar scored highest for flavor, taste, and acceptability. This study provides the first systematic evaluation of how particle size, milk fat, and sucrose collectively influence the rheological and textural behavior of clean-label Boz Antep pistachio spreads, offering a solid scientific basis for optimizing additive-free nut-based formulations.