The time-dependent flow behavior of reduced fat sesame paste/date syrup blends were assessed using Brookfield rotational viscometer as a function of fat replacers (guar gum, Xanthan, and modified starch) and shearing time. Two models were used to predict the time-dependent behavior, known as, first-order stress decay with a zero equilibrium stress and Weltman models. It was found that time-dependent behavior of samples was good fitted with these models and all blends exhibited the thixotropic behavior that increased with increasing shear rate. For Weltman model, the A and B constants appeared in the range of 189.23-730.60 Pa and 0.090-1.571 Pa respectively. While for first-order stress decay model, the initial shear stress (τ0) was in the range of 196.97-794.03 Pa and the breakdown rate constant (K) varied in the range of 0.006-0.018 s-1.

Keywords