Providing new formulation for white compound chocolate based on mixture of soy flour, sesame paste, and emulsifier: An optimization study using response surface methodology-Reference-Cited by-同舟云学术

Providing new formulation for white compound chocolate based on mixture of soy flour, sesame paste, and emulsifier: An optimization study using response surface methodology

Published:2021-01-10 Issue:3 Volume:9 Page:1432-1440
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Hosseini Abdul Fateh¹,Mazaheri‐Tehrani Mostafa¹,Yeganehzad Samira²^ORCID,Razavi Seyed Mohammad Ali¹

Affiliation:

1. Department of Food Science and Technology Ferdowsi University of Mashhad (FUM) Mashhad Iran

2. Department of Food Processing Research Institute of Food Science and Technology (RIFST) Mashhad Iran

Funder

Research Institute of Food Science and Technology

Ferdowsi University of Mashhad

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2111

Reference24 articles.

1. Flow properties of sweetened sesame paste (halawa tehineh)

2. Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry

3. Particle size distribution and compositional effects on textural properties and appearance of dark chocolates

4. Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts

5. PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF SESAME PASTES (TAHIN) PROCESSED FROM HULLED AND UNHULLED ROASTED SESAME SEEDS AND THEIR BLENDS AT VARIOUS LEVELS

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