Pistachio butter is a pasty formed nutritive product which is made from blending the pistachio paste with suitable sweeteners, emulsifiers and taste improvers. The time independent rheological characteristics of reduced calorie pistachio butter were evaluated as a function of fat replacer (xanthan gum) and sweeteners (sucrose and isomalt). At the studied levels of sweetener and fat substitution, the samples exhibited non-Newtonian shear thinning with yield stress behavior. The rheological data were fitted using the Herschel-Bulkley, Bingham, Casson and Mizrahi models. R2 and RMSE statistics were obtained higher than 0.90 and lower than 10%, respectively. The results indicated that in most cases the increase in gum and decrease in sugar levels led to higher viscosity

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