Shelf life extension of baklava by slowing down the loss of green colour and texture, and lipid oxidation

位于蒙特利尔的Marash冰淇淋和咖啡公司是北美第一家生产土耳其风味烘焙和糕点的工业生产商。这家公司生产各种巴克拉瓦甜点、冰淇淋、糕点和布丁以及各种坚果和水果。Baklava由40层纸一样薄的丝状面团组成，上面分层着切碎的坚果(核桃和开心果)，并沾上糖浆。但Marash更喜欢使用Kus Boku、Bozici和Antep&Siirt开心果，因为它们具有极好的颜色和味道，尽管土耳其巴克拉瓦生产商更喜欢使用Kirmizi和Juun开心果品种来生产果仁和坚果酱**(Kunter，Gulsen，&Ayfer，1995)。当含有水分、脂肪、蛋白质和糖的开心果果酱**接触糖浆时，在产品的加工和储存过程中，容易发生绿色褪色**和脂肪氧化等变质反应。开心果果酱含有丰富的脂肪，水分活度(Aw)约为0.7，有利于脂肪氧化，因为在水分活度在0.65至0.85之间的食物中，脂肪氧化率相当高(Ozcelik&Evranuz，1998)。变色问题与开心果色素中的化学变化有关，主要是叶绿素和其他**如氰基-3-半乳糖苷和叶黄素(Bellomo&Fallico，2007)。因此，该项目的目标是**找到延长巴克拉瓦保质期的方法，方法是减缓在常温下储存时绿色、松脆质地和脂肪氧化的损失。

Marash Ice Cream and Coffee Inc., located in Montreal, is the first industrial producer of Turkish style**Baklavas and pastries in North America. This company produces a variety of Baklava confections, ice creams,**pastries, and puddings with various nuts and fruits. Baklava consists of a tight stack of 40 layers of paper-thin**filo dough, layered with chopped nuts (walnuts and pistachios) and imbibed with syrup. but Marash prefers to**use Kus boku, Bozici, and Antep & Siirt pistachio because of their excellent color and flavor, though Turkish**Baklava producers prefer Kirmizi and Uzun pistachio cultivars for the production of baklava and nut paste**(Kunter, Gulsen, & Ayfer, 1995). When pistachio nut paste containing water, fat, protein and sugar comes in**contact with sugar syrup makes it susceptible to deteriorative reactions such as loss of green color**(discoloration) and lipid oxidation during processing and storage of this product. Pistachio nut paste is rich in**lipids with water activity (Aw) of around 0.7 that is conducive to lipid oxidation, because the lipid oxidation**rate is rather high in foods with water activities between 0.65 and 0.85 (Ozcelik &Evranuz, 1998). The**discoloration issue is related to chemical changes in pistachio nut pigments, primarily chlorophylls and others**such as cyanidin-3-galactoside, and lutein (Bellomo & Fallico, 2007). Thus, the objective of the project is to**find ways to extend the shelf life of baklava by slowing down the loss of green color, the loss of crunchy**texture and lipid oxidation upon storage at ambient temperature.