Optimization of Fat Replacers and Sweetener Levels to Formulate Reduced- Calorie Pistachio Butter: A Response Surface Methodology

Subject Areas : Microbiology

B Emadzadeh ¹ , S. M. A Razavi ² , M Hashemi ³ , M Nassiri Mahallati ⁴ , R Farhoosh ⁵

1 - Khorasan Research Institute for Food Science and Technology (KRIFST), Mashhad, Iran
2 - Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), POBox: 91775- 1163, Mashhad, Iran
3 - Department of Food Processing, Iranian Academic Center for Education Culture and Research (ACECR), Mashhad, Iran
4 - Department of Agronomy, Ferdowsi University of Mashhad (FUM), POBox: 91775-1163, Mashhad, Iran
5 - Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), POBox: 91775- 1163, Mashhad, Iran

Received: 2015-10-10 Accepted : 2015-10-10 Published : 2011-12-01

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