Dynamic Rheological and Textural Characteristics of Low-Calorie Pistachio Butter

The small and large deformation properties of different low-calorie pistachio butter formulas were studied in order to develop a background understanding of the changes in viscoelastic and textural characteristics that occur due to different types of fat replacers and sweeteners. Frequency, temperature, and time sweep analysis and also back extrusion and texture profile analysis tests were performed. The magnitudes of dynamic moduli increased in the frequency sweep test with loss tan values <1. The elastic structure of all samples changed to viscous behavior with increasing temperature (565 degrees C), regardless of the type of fat replacers and sweeteners' level. The temperature sweep test on heating and cooling samples resulted in higher viscoelastic properties and more solid-like behavior. There was no time dependency for loss tan at 45 degrees C. A modified Cox-Merz rule could superimpose the steady and complex viscosity data. There was a good agreement between the results of G and hardness in small and large deformation tests.