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 gum, and Balangu seed gum) and two sweeteners (sucrose and isomalt) on time-dependent rheological properties of low-calorie pistachio butter were analyzed using response surface methodology. The steady shear behavior of all samples was shear thinning (n = 0.156-0.6175), and power law model was fitted the upward and downward curves properly (R2 = 0.847-0.998). Balangu seed gum (0.01-0.04 wt.%), Reihan seed gum (0.01-0.023 wt.%), xanthan gum (0.06-0.1 wt.%), isomalt (0-1 wt.%), and sucrose (0.25-1 wt.%) were the levels investigated. A central composite design was used to develop models for the responses. The obtained experimental data were fitted to a second-order polynomial equation and also analyzed by appropriate statistical methods. In most cases, increasing the sweetener level led to a significant decrease in consistency coefficients. However, the effect on the flow behavior index was not significant. The effect of gum concentration on the rheological parameters was not significant (P <= 0.1), except for formulas prepared using Balangu seed gum. All formulas studied were stable on shelf