Yeganehzad, S., Mazaheri Tehrani, M., Mohebbi, M., Habibi Najafi, M. B., Baratian, Z. (2013). Effects of Replacing Skim Milk Powder with Soy Flour and Ball Mill Refining Time on Particle Size and Rheological Properties of Compound Chocolate. , 15(1), 125-135.
S. Yeganehzad; M. Mazaheri Tehrani; M. Mohebbi; M. B. Habibi Najafi; Z. Baratian. "Effects of Replacing Skim Milk Powder with Soy Flour and Ball Mill Refining Time on Particle Size and Rheological Properties of Compound Chocolate". , 15, 1, 2013, 125-135.
Yeganehzad, S., Mazaheri Tehrani, M., Mohebbi, M., Habibi Najafi, M. B., Baratian, Z. (2013). 'Effects of Replacing Skim Milk Powder with Soy Flour and Ball Mill Refining Time on Particle Size and Rheological Properties of Compound Chocolate', , 15(1), pp. 125-135.
Yeganehzad, S., Mazaheri Tehrani, M., Mohebbi, M., Habibi Najafi, M. B., Baratian, Z. Effects of Replacing Skim Milk Powder with Soy Flour and Ball Mill Refining Time on Particle Size and Rheological Properties of Compound Chocolate. , 2013; 15(1): 125-135.

Effects of Replacing Skim Milk Powder with Soy Flour and Ball Mill Refining Time on Particle Size and Rheological Properties of Compound Chocolate

Journal of Agricultural Science and Technology
Article 12, Volume 15, Issue 1, 2013, Pages 125-135    PDF (164.25 K)
Authors
S. Yeganehzad* 1; M. Mazaheri Tehrani2; M. Mohebbi2; M. B. Habibi Najafi2; Z. Baratian2
1Graduated Ph D Student of Ferdowsi University of Mashhad, Current Address: Department of Food Processing, Research Institute of Food Science and Technology (RIFST), P.O. Box:91735-147, , Mashhad, Islamic Republic of Iran.
2Department of Food Science, College of Agriculture, Ferdowsi University of Mashhad (FUM), P. O. Box: 91775-1163, Mashhad, Islamic Republic of Iran.
Abstract
Rheological properties of chocolate are important in manufacturing process for obtaining high-quality products with well-defined texture and are directly influenced by composition and their refining time. Soy protein benefits from nutritional and functional properties to be used in different foods. Effects of different replacement levels of skim milk powder by soy flour, (from 0 to 100%) and ball mill refining time (105 and 135 minutes) on particle size and rheological properties of compound chocolate were investigated. Considering four rheological models, it was found that compound chocolate behaved as a Casson fluid .Overall, the results indicated that Casson plastic viscosity values ranged between 1.36 and 5.47 (Pa s) and replacing skim milk powder with soy flour led to a significant (P< 0.05) increase in Casson plastic viscosity in either of the refining time treatments. Casson plastic viscosity and apparent viscosity also increased for all the replacement levels with increase in refining time from 105 to 135 minutes. Values of Casson yield ranged from 11.23 to 38.88 (Pa). By replacing soy flour, Casson yield value increased significantly (P<0.05). Casson yield value also increased with increase in refining time in samples containing only skim milk powder, but it decreased in samples containing soy flour.
Keywords
Ball mill refining time; Compound chocolate; particle size; Rheological properties; Soy flour
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