What is it about?
Due to the good health beneficial effects of sesame paste, there has been great interest for using it as an ingredient for chocolate products. Replacement of milk powder by soy flour in sesame paste chocolate combines the two types of vegetable protein to achieve a reasonable balance to the plant protein.
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Why is it important?
Although different studies have been carried out on formulation of conventional chocolate, to our knowledge, this is the first study on the presence of the sesame paste in chocolate formulation. This research aimed at developing a nutritious compound chocolate by a) incorporation of sesame paste in chocolate formulation, b) using different levels of soy flour as replacement of milk powder, c) applying different concentrations of emulsifier (mono-glyceride), and analyzing the rheological, textural, thermal, sensory properties and particle size distribution (PSD) of sesame paste white compound chocolate.
Perspectives
By incorporation of sesame paste in chocolate not only the problem of low consumption of sesame as a nutritious snack would be solved, but it also bring a great variety in chocolate products to meet the different needs of customers who show a desire to consume plant protein based chocolate.
Abdul Fateh Hosseini
Ferdowsi University of Mashhad
Read the Original
This page is a summary of: Investigation of the rheological, thermal, sensory properties, and particle size distribution of sesame paste white compound chocolate as influenced by the soy flour and emulsifier levels, International Journal of Food Engineering, June 2020, De Gruyter,
DOI: 10.1515/ijfe-2019-0272.
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