Optimization of Fat Replacers and Sweetener Levels to Formulate Reduced- Calorie Pistachio Butter: A Response Surface Methodology
Subject Areas : Microbiology
B
Emadzadeh
1
(Khorasan Research Institute for Food Science and Technology (KRIFST), Mashhad, Iran)
S. M. A
Razavi
2
(Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), POBox: 91775-
1163, Mashhad, Iran)
M
Hashemi
3
(Department of Food Processing, Iranian Academic Center for Education Culture and Research (ACECR),
Mashhad, Iran)
M
Nassiri Mahallati
4
(Department of Agronomy, Ferdowsi University of Mashhad (FUM), POBox: 91775-1163, Mashhad, Iran)
R
Farhoosh
5
(Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), POBox: 91775-
1163, Mashhad, Iran)
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