Innovative approach in pistachio processing: Effect of explosion puffing drying on the quality characteristics of dried pistachios.

The study examined the impact of explosion puffing (EP) drying at varying pressure levels (70, 140, and 210 kPa) followed by vacuum drying for 85, 100, and 115 min on pistachio quality. EP drying significantly reduced drying time, moisture content, and water activity. Samples dried at the pressure of 210 kPa for 85 min (P3T1) had a crispy texture of the kernel (p < 0.05). EP drying decreased the density of the pistachio kernels (p < 0.05), which led to a porous structure and a more favorable texture. Peroxide value (POV) decreased at lower pressure and drying time (p < 0.05), and the lowest POV was observed at 70 kPa for 100 min (P1T2). The EP had no significant effects on the free fatty acid (FFA), dimensions, and shell splitting degree of pistachios (p < 0.05). Among the sensory attributes, the sensory scores of texture and overall acceptance were significantly higher than those of the control (p < 0.05). In general, the textural and sensory characteristics of pistachio samples and the shorter drying time (2.5 times) in the EP with the 210 kPa pressure for 85 min (P3T1) were better than the control sample and other EP treatments, and it is suggested as a new drying method for pistachio processing. • EP technology leads to increased drying rate, reduced intensity of heat treatment. • EP drying significantly reduced drying time, moisture content, and aw of pistachio. • Increasing pressure and drying time in EP chamber improved kernel crispness. • Minimum peroxide value obtained at lower pressure-time of EP process. • Sensory scores of texture and overall acceptance in EP-treated sample were superior. [ABSTRACT FROM AUTHOR]