Effects of Fat Replacers and Sweeteners on the Time-Dependent Rheological Characteristics and Emulsion Stability of Low-Calorie Pistachio Butter: A Response Surface Methodology

摘要: The effect of three fat replacers (xanthan gum, Reihan seed and Balangu gum) two sweeteners (sucrose isomalt) on time-dependent rheological properties low-calorie pistachio butter were analyzed using response surface methodology. steady shear behavior all samples was thinning (n = 0.156–0.6175), power law model fitted the upward downward curves properly (R 2 = 0.847–0.998). gum (0.01–0.04 wt.%), (0.01–0.023 wt.%), xanthan (0.06–0.1 wt.%), isomalt (0–1 wt.%), sucrose (0.25–1 wt.%) levels investigated. A central composite design used to develop models for responses. obtained experimental data a second-order polynomial equation also by appropriate statistical methods. In most cases, increasing sweetener level led significant decrease in consistency coefficients. However, flow index not significant. concentration parameters (p ≤ 0.1), except formulas prepared gum. All studied stable shelf.