Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

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

Document Type : Research Article

Authors

Mostafa Mazaheri Tehrani 1
Samira Yeganeh zad 2
Nasim Raoufi

1 Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi university of Mashhad,

2 Research Institute of Food Science and Technology

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. Results indicated that longer refining time gave rise to reduction in particles size and increase in hardness of chocolate. With increasing refining time from 105 minutes to 135 minutes, hardness showed an upward trend which rose from 7100g to 8180g. Casson yield value and Casson viscosity ranged between 9.02 Pa to 35.09 Pa and 2.55 to 5.99 (Pa.s), respectively . Data revealed that whole soy flour up to 4% can be successfully substituted for chocolate fat, without causing significant difference in textural, rheological and sensory properties of chocolate samples (P
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