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Investigation of the rheological, thermal, sensory properties, and particle size distribution of ses

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  • 2020-12-10 11:29:17
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AbdulFatehHosseini,MostafaMazaheri-Tehrani*,SamiraYeganehzadandSeyedMohammadAliRazaviInvestigationoftherheological,thermal,sensoryproperties,andparticlesizedistributionofsesamepastewhitecompoundchocolateasinfluencedbythesoyflourandemulsifierlevelshttps://doi.org/10.1515/ijfe-2019-0272ReceivedSeptember4,2019;acceptedMay1,2020;publishedonlineJune29,2020Abstract:Theimpactsofreplacingvariouslevelsofskimmilkpowderwithsoyflour(0%,7%,and14.5%w/w),aswellasthequantityofemulsifier(mono-glyceride,0and1.5%w/w)onparticlesizedistribution,rheological,textural,thermal,andsensorypropertiesofsesamepastewhitecompoundchocolatewerestudied.Enhancingthepercentageofsoyflouralongwithconcurrentdecreaseofmilkpowder,increasedparticlesizedistributionparame-ters,asD90increasedfrom9.33to16.6(μm).Theoutcomesindicatedthatdifferentcontentsofsoyflouraffectedthehardnessalongwithhavinggreaterimpactonthesamplescontainingemulsifier.Addingmono-glyceridetochocolateresultedinanexcessivereductioninthehardnessandalsoinparticlesizedi

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