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- Title
Effects of Fat Replacers and Sweeteners on the Time-Dependent Rheological Characteristics and Emulsion Stability of Low-Calorie Pistachio Butter: A Response Surface Methodology.
- Authors
Emadzadeh, Bahareh; Razavi, Seyed; Mahallati, Mehdi
- Abstract
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 ( R = 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.
- Subjects
FAT substitutes; SWEETENERS; LOW calorie foods; BUTTER; PISTACHIO; SUCROSE; RESPONSE surfaces (Statistics)
- Publication
Food & Bioprocess Technology, 2012, Vol 5, Issue 5, p1581
- ISSN
1935-5130
- Publication type
Article
- DOI
10.1007/s11947-010-0490-6