International Journal of Food Properties, ( ISI ), Volume (18), No (1), Year (2015-1) , Pages (137-148)

Title : ( Steady Shear Rheological Behavior and Thixotropy of Low-Calorie Pistachio Butter )

Authors: Bahareh Emadzadeh , Seyed Mohammad Ali Razavi , Elham Rezvani , Gerhard Schleining ,

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Stressing the importance of diet in the prevention of certain diseases, nutritional scientists have emphasized on the reduction of calories in consumers’ diets. The steady-shear flow behavior of three optimized low-calorie pistachio butter formulations containing fat replacers (xanthan gum, Reihan seed gum, and Balangu seed gum) and sweeteners (sucrose and isomalt) were investigated at different temperatures. All three samples presented a non-Newtonian shear thinning flow behavior. Bingham, power law, and Moore models were selected as the appropriate time-independent rheological ones. Increasing the temperature resulted in lower values of Bingham viscosity, Bingham yield stress, and consistency coefficient. Increasing the amount of pistachio paste and isomalt led to higher and lower viscosity values, respectively. All data were reasonably fitted by Arrhenius model and formula containing xanthan gum showed the highest temperature dependency. The structural recovery evaluation revealed a weak thixotropic behavior for all samples.


, Reduced-fat, Pistachio butter, Rheology, Modeling, Hydrocolloid
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author = {Bahareh Emadzadeh and Razavi, Seyed Mohammad Ali and Elham Rezvani and Gerhard Schleining},
title = {Steady Shear Rheological Behavior and Thixotropy of Low-Calorie Pistachio Butter},
journal = {International Journal of Food Properties},
year = {2015},
volume = {18},
number = {1},
month = {January},
issn = {1094-2912},
pages = {137--148},
numpages = {11},
keywords = {Reduced-fat; Pistachio butter; Rheology; Modeling; Hydrocolloid},


%0 Journal Article
%T Steady Shear Rheological Behavior and Thixotropy of Low-Calorie Pistachio Butter
%A Bahareh Emadzadeh
%A Razavi, Seyed Mohammad Ali
%A Elham Rezvani
%A Gerhard Schleining
%J International Journal of Food Properties
%@ 1094-2912
%D 2015