IMPACT OF THE REPLACEMENT OF MILK POWDER BY SOY FLOUR ON CHEMICAL PROPERTIES, TEXTURE, PARTICLE SIZE DISTRIBUTION AND WHITENESS INDEX OF CHOCOLATE PRODUCT

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YEGANEHZAD SAMIRA; MAZAHERI TEHRANI MOSTAFA; BARATIAN GHORGHI ZOHREH

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Journal: Research and Innovation in Food Science and Technology Year:2015 | Volume:4 | Issue:2 Page(s): 173-182

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Title

IMPACT OF THE REPLACEMENT OF MILK POWDER BY SOY FLOUR ON CHEMICAL PROPERTIES, TEXTURE, PARTICLE SIZE DISTRIBUTION AND WHITENESS INDEX OF CHOCOLATE PRODUCT

Author(s)

YEGANEHZAD SAMIRA | MAZAHERI TEHRANI MOSTAFA | BARATIAN GHORGHI ZOHREH | Issue Writer Certificate

Keywords

CHOCOLATE PRODUCTSQ2

SOY FLOURQ2

WHITENESS INDEXQ2

Abstract

The purpose of this study was to investigate the effects of replacing milk powder with SOY FLOUR on the chemical characteristics, texture, particle size distribution and WHITENESS INDEX of CHOCOLATE PRODUCTS. Treatments consisted of two refining times (105 and 135 min) and replacement of milk powder with SOY FLOUR at four levels (zero, 33.33, 66.66 and 100%). Results showed that by replacing milk powder with SOY FLOUR, moisture content of samples placed below 1.5%, ash and pH values ranged between 1.59 to 1.71% and 7.59 to 7.67, respectively. Particle size and hardness of samples significantly increased with the increase of the replacement level in both refining times, (P<0.05). Generally, extending storage time increased the WHITENESS INDEX of samples in all replacement levels and both refining times.

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APA: Copy

YEGANEHZAD, SAMIRA, MAZAHERI TEHRANI, MOSTAFA, & BARATIAN GHORGHI, ZOHREH. (2015). IMPACT OF THE REPLACEMENT OF MILK POWDER BY SOY FLOUR ON CHEMICAL PROPERTIES, TEXTURE, PARTICLE SIZE DISTRIBUTION AND WHITENESS INDEX OF CHOCOLATE PRODUCT. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 4(2), 173-182. SID. https://sid.ir/paper/234028/en

Vancouver: Copy

YEGANEHZAD SAMIRA, MAZAHERI TEHRANI MOSTAFA, BARATIAN GHORGHI ZOHREH. IMPACT OF THE REPLACEMENT OF MILK POWDER BY SOY FLOUR ON CHEMICAL PROPERTIES, TEXTURE, PARTICLE SIZE DISTRIBUTION AND WHITENESS INDEX OF CHOCOLATE PRODUCT. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2015;4(2):173-182. Available from: https://sid.ir/paper/234028/en

IEEE: Copy

SAMIRA YEGANEHZAD, MOSTAFA MAZAHERI TEHRANI, and ZOHREH BARATIAN GHORGHI, “IMPACT OF THE REPLACEMENT OF MILK POWDER BY SOY FLOUR ON CHEMICAL PROPERTIES, TEXTURE, PARTICLE SIZE DISTRIBUTION AND WHITENESS INDEX OF CHOCOLATE PRODUCT,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 4, no. 2, pp. 173–182, 2015, [Online]. Available: https://sid.ir/paper/234028/en

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