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

Food and Bioprocess Technology

Volumn 5, Issue 5, 2012, Pages 1581-1591

  Emadzadeh, Bahareh ^a   Razavi, Seyed M A ^a   Mahallati, Mehdi Nassiri ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Hydrocolloid; Pistachio butter; Rheology; RSM

Indexed keywords

BALANGU SEED; CENTRAL COMPOSITE DESIGNS; CONSISTENCY COEFFICIENT; EMULSION STABILITY; EXPERIMENTAL DATA; FLOW BEHAVIOR INDEX; GUM CONCENTRATION; HYDROCOLLOID; PISTACHIO BUTTER; POWER LAW MODEL; RESPONSE SURFACE METHODOLOGY; RHEOLOGICAL CHARACTERISTICS; RHEOLOGICAL PARAMETER; RHEOLOGICAL PROPERTY; RSM; SECOND-ORDER POLYNOMIAL EQUATIONS; SEED GUM; STEADY SHEAR; TIME-DEPENDENT; XANTHAN GUM;

EMULSIFICATION; FOOD ADDITIVES; POLYNOMIALS; SUGAR (SUCROSE); SURFACE PROPERTIES;

RHEOLOGY;

PISTACIA VERA;

EID: 84862117142     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0490-6     Document Type: Article

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