The effect of three fat replacers (xanthan gum, Reihan seed gum & 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 behaviour of all samples was shear-thinning and power law model fitted the upward and downward curves properly. The obtained experimental data were fitted to a second-order polynomial equation and also were 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 behaviour 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.

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