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Author = Raoufi, Nasim

Number of Articles: 1
Effect of Whole Soy Flour as a Fat Replacer and Refining Time on Textural, Rheological and Sensory Properties of Milk Chocolate

Mostafa Mazaheri Tehrani; Samira Yeganeh zad; Nasim Raoufi

Volume 7, Issue 4 , January 2012

https://doi.org/10.22067/ifstrj.v7i4.11704

Abstract
  Possibility of replacing whole soy flour for chocolate fat in chocolate production and its impact on textural, rheological and sensory properties of low fat chocolate was explored. For doing this, whole soy flour in 5 levels (0, 2,4,6,8 percent) and two refining times (105 and 135 minutes) was employed. ...  Read More