Dynamic Rheological and Textural Characteristics of Low-Calorie Pistachio Butter

REFERENCES

• Taghizadeh , M. and Razavi , S.M.A. 2009 . Modeling time-independent rheological behavior of pistachio butter . International Journal of Food Properties , 12 ( 2 ) : 331 – 340 .
   Web of Science ®Google Scholar
• Emadzadeh , B. , Razavi , S.M.A. , Nassiri Mahallati , M. and Farhoosh , R. Optimization of fat replacers and sweetener levels to formulate reduced-calorie pistachio butter: A response surface methodology . International Journal of Nuts and Related Sciences 2011, 2 (4), 37--54. ,
   Google Scholar
• Roller , S. and Jones , S.A. 1996 . Handbook of Fat Replacers , CRC Press, Boca Raton, FL, USA .
   Google Scholar
• Razavi , S.M.A. , Emadzadeh , B. and Moghaddam , Mohammadi . June 2009 . “ T. Synergistic interaction of Balangu seed gum with selected food hydrocolloids: The rheological investigation ” . In Proceedings of the 5th International Symposium on Food Rheology and Structure June , 15 – 18 . Zurich , Switzerland
   Google Scholar
• Hosseini-Parvar , S.H. , Merino , L.M. , Goh , K.K.T. , Razavi , S.M.A. and Mortazavi . 2010 . S.A. Steady shear flow behavior of gum extracted from Ocimum basilicum . L. seed: Effect of concentration and temperature. Journal of Food Engineering , 101 (3), 236--243.
   Google Scholar
• Mitchel , H. 2006 . Sweeteners and Sugar Alternatives in Food Technology , Chennai, India : Blackwell Publishing .
   Google Scholar
• Ahmed , J. and Ramaswamy , H.S. 2006 . “ Viscoelastic properties of sweet potato puree infant food ” . In Journal of Food Engineering Vol. 74 , 376 – 382 .
   Google Scholar
• Ahmed , J. and Ramaswamy . 2005 . H.S. Effect of temperature on dynamic rheology and colour degradation kinetics of date paste . Food and Bioproducts Processing , 83 ( C3 ) : 198 – 202 .
   Google Scholar
• Ciftci , D. , Kahyaoglu , T. , Kapucu , S. and Kaya , S. 2008 . Colloidal stability and rheological properties of sesame paste . Journal of Food Engineering , 87 : 428 – 435 .
   Web of Science ®Google Scholar
• Gunasekaran , S. and Ak , M.M. 2000 . Dynamic oscillatory shear testing of foods—Selected applications . Trends in Food Science and Technology , 11 : 115 – 127 .
   Web of Science ®Google Scholar
• Peressini , D. , Sensidoni , A. and Cindio , B. 1998 . Rheological characterization of traditional and light mayonnaises . Journal of Food Engineering , 35 : 409 – 417 .
   Web of Science ®Google Scholar
• Muego , K.F. , Resurreccion , A.V.A. and Hung , Y.C. 1990 . Characterization of the textural properties of spreadable peanut based products . Journal of Texture Studies , 21 : 61 – 73 .
   Google Scholar
• Yeh , J.Y. , Phillips , D and Hung , Y.C. 2003 . Optimizing protein- and vitamin-fortified peanut spreads containing soybean or milk powder . Journal of Food Quality , 26 : 243 – 256 .
   Google Scholar
• Mazaheri-Tehrani , M. , Yeganehzad , S. , Razmkhah-Sharabiani , S. and Amjadi , H. 2009 . Physicochemical and sensory properties of peanut spreads fortified with soy flour . World Applied Sciences Journal , 7 ( 2 ) : 192 – 196 .
   Google Scholar
• Abu-Jdayil , B. 2004 . Flow properties of sweetened sesame paste (halawa tahineh) . European Food Research Technology , 219 : 265 – 272 .
   Web of Science ®Google Scholar
• Razavi , S.M.A. , Habibi Najafi , M.B. and Alaee , Z. 2007 . The time independent rheological properties of low fat sesame paste/date syrup blends as a function of fat substitutes and temperature . Food Hydrocolloids , 21 : 198 – 202 .
   Web of Science ®Google Scholar
• Emadzadeh , B. , Razavi , S.M.A. and Hashemi , M. June 2010 . “ The time independent rheological characteristics of reduced calorie pistachio butter ” . In Proceedings of the 10th International Hydrocolloids Conference June , 20 – 24 . Shanghai , China
   Google Scholar
• Emadzadeh , B. , Razavi , S.M.A. and Nassiri Mahallati , M. 2012 . 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 , 5 (5), 1581--1591.
   Google Scholar
• Caillard , R. , Remondetto , G.E. and Subirade , M. 2010 . Rheological investigation of soy protein hydrogels induced by Maillard-type reaction . Food Hydrocolloids , 24 : 81 – 87 .
   Google Scholar
• Rodd , A.B. , Dunstan , D.E. , Ross-Murphy , S.B. and Boger , D.V. 2001 . Dependence of linear viscoelastic critical strain and stress values on extent of gelation for a thermally activated gelling system . Rheologica Acta , 40 : 23 – 29 .
   Web of Science ®Google Scholar
• Muliawan , E.B. and Hatzikiriakos , S.G. 2007 . Rheology of mozzarella cheese . International Dairy Journal , 17 : 1063 – 1072 .
   Google Scholar
• Zalazar , C.A. , Zalazar , C.S. , Bernal , S. , Bertola , N. , Bevilacqua , A. and Zaritzky , N. 2002 . Effect of moisture level and fat replacer on physicochemical, rheological and sensory properties of low fat soft cheeses . International Dairy Journal , 12 : 45 – 50 .
   Web of Science ®Google Scholar
• Cernikova , M. , Bunka , F. , Pavlinek , V. , Brezina , P. , Hrabe , J. and Valasek , P. 2008 . Effect of carrageenan type on viscoelastic properties of processed cheese . Food Hydrocolloids , 22 : 1054 – 1061 .
   Web of Science ®Google Scholar
• Dimitreli , G. and Thomareis , A.S. 2008 . Effect of chemical composition on the linear viscoelastic properties of spreadable-type processed cheese . Journal of Food Engineering , 84 : 368 – 374 .
   Web of Science ®Google Scholar
• Gammariello , D. , Chillo , S. , Mastromatteo , M. , Giulio , S.D. , Attanasio , M. and Nobile , M.A.D. 2008 . Effect of chitosan on the rheological and sensorial characteristics of Apulia spreadable cheese . Journal of Dairy Science , 91 : 4155 – 4163 .
   PubMedGoogle Scholar
• Lee , S.K. and Anema , S.G. 2009 . The effect of the pH at cooking on the properties of processed cheese spreads containing whey proteins . Food Chemistry , 115 : 1373 – 1380 .
   Google Scholar
• Rao , M.A. 1999 . “ Measurement of flow and viscoelastic properties ” . In Rheology of Fluid and Semisolid Foods—Principles and Applications , Edited by: Rao , M.A . 131 – 132 . Frederick , Maryland : Aspen Publications .
   Google Scholar
• Liu , H. , Xu , X.M. and Sh.D , Guo . 2007 . Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics . Lebensmittal-Wissenschaft and Technologie , 40 : 946 – 954 .
   Web of Science ®Google Scholar
• Shokraii , E.H. and Esen , A. 1988 . Composition, solubility and electrophoretic patterns of proteins isolated from Kerman pistachio nut . Journal of Agriculture and Chemistry , 36 : 425 – 429 .
   Web of Science ®Google Scholar
• Fomuso , L.B. , Corredig , M. and Akoh , C.C. 2001 . A comparative study of mayonnaise and Italian dressing prepared with lipase-catalyzed transesterified olive oil and Caprylic acid . Journal of the American Oil Chemists’ Society , 78 ( 7 ) : 771 – 774 .
   Web of Science ®Google Scholar
• Juszczak , L. , Witczak , M. , Fortuna , T. and Banys , A. 2004 . Rheological properties of commercial mustards . Journal of Food Engineering , 63 : 209 – 217 .
   Web of Science ®Google Scholar
• Abegaz , E.G. and Kerr , W.L. 2006 . Effect of moisture, sugar and tertiary Butylhydroquinone on color, texture and microstructure of peanut paste . Journal of Food Quality , 29 : 643 – 657 .
   Google Scholar
• Quintana , J.M. , Califano , A.N. , Zaritzky , N.E. , Partal , E. and Franco , J.M. 2002 . Linear and non-linear viscoelastic behavior of oil-in-water emulsioms stabilized with polysaccharides . Journal of Texture Studies , 33 : 215 – 236 .
   Web of Science ®Google Scholar
• Alexa , R.I. , Mounsey , J.S. , O'Kennedy , B.T. and Jacquier , J. 2010 . Effect of κ-carrageenan on rheological properties, microstructure, texture and oxidative stability of water-in-oil spreads . Lebensmittal-Wissenschaft and Technologie , 43 : 843 – 848 .
   Google Scholar
• Cheng , L.H. , Lim , B.L. , Chow , K.H. , Chong , S.M. and Chang , Y.C. 2008 . Using fish gelatin to make a low- fat spread . Food Hydrocolloids , 22 : 1637 – 1640 .
   Web of Science ®Google Scholar