Investigation of the rheological, thermal, sensory properties, and particle size distribution of sesame paste white compound chocolate as influenced by the soy flour and emulsifier levels
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Abdul Fateh Hosseini
,
Samira Yeganehzad
Abstract
The impacts of replacing various levels of skim milk powder with soy flour (0%, 7%, and 14.5% w/w), as well as the quantity of emulsifier (mono-glyceride, 0 and 1.5% w/w) on particle size distribution, rheological, textural, thermal, and sensory properties of sesame paste white compound chocolate were studied. Enhancing the percentage of soy flour along with concurrent decrease of milk powder, increased particle size distribution parameters, as D90 increased from 9.33 to 16.6 (μm). The outcomes indicated that different contents of soy flour affected the hardness along with having greater impact on the samples containing emulsifier. Adding mono-glyceride to chocolate resulted in an excessive reduction in the hardness and also in particle size distribution parameters. Values of Casson plastic viscosity ranged from 2.46 to 5.8 (Pa.s), the Casson yield values and apparent viscosity varied between 9.95 and 111.72 (Pa), and 6.3 and 12.1(Pa.s), respectively. Moreover, analyzing the data demonstrated that soy flour had notable impact on the sensory properties of the samples. Also, soy flour and emulsifier could be manipulated for achieving the desirable rheological properties of sesame paste white compound chocolate.
Funding source: Ferdowsi University of Mashhad
Funding source: Research Institute of Food Science and Technology (RIFST)
Acknowledgments
This project was supported by the Department of Food Science and Technology, Ferdowsi University of Mashhad, Iran. Support from the Research Institute of Food Science and Technology (RIFST), Mashhad, Iran is gratefully acknowledged, as well.
Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: This research was funded by Ferdowsi University of Mashhad and Research Institute of Food Science and Technology (RIFST).
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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Artikel in diesem Heft
- Articles
- Rheological properties of soy protein isolate – carboxymethyl flaxseed gum mixed dispersions under large amplitude oscillatory shear
- Antioxidant activity and stability of the flavonoids from Lycium barbarum leaves during gastrointestinal digestion in vitro
- A modified feature fusion method for distinguishing seed strains using hyperspectral data
- Effects of temperature and fluid velocity on beer pasteurization in open and closed loop heating systems: numerical modeling and simulation
- Investigation of the rheological, thermal, sensory properties, and particle size distribution of sesame paste white compound chocolate as influenced by the soy flour and emulsifier levels
- Microstructure of spray freezing dried powders affected by the presence of inert particles
- Assessment of myrtle powder dried by spray drying
- Optimization of pea seed intermittent drying assisted with ultrasound technology
