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.

中文翻译：

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研究芝麻糊白复合巧克力的流变学、热学、感官特性和粒度分布受大豆粉和乳化剂含量的影响

摘要 用大豆粉（0%、7% 和 14.5% w/w）替代不同水平的脱脂奶粉，以及乳化剂（单甘油酯，0 和 1.5% w/w）的用量对脱脂奶粉的影响。研究了芝麻糊白复合巧克力的粒度分布、流变学、质地、热和感官特性。提高豆粉百分比以及同时减少奶粉，增加粒度分布参数，因为 D90 从 9.33 增加到 16.6 (μm)。结果表明，不同含量的大豆粉对硬度有影响，对含乳化剂的样品影响更大。向巧克力中添加甘油单酯会导致硬度和粒度分布参数过度降低。卡森塑性粘度值范围为 2.46 至 5.8 (Pa.s)，卡森屈服值和表观粘度分别在 9.95 和 111.72 (Pa) 以及 6.3 和 12.1(Pa.s) 之间变化。此外，数据分析表明，大豆粉对样品的感官特性有显着影响。此外，可以操纵大豆粉和乳化剂来实现芝麻糊白色复合巧克力的理想流变特性。