Investigating the Effect of Roasting Time on Some Physicochemical, Technological, Flowability, Antioxidant and Sensory Properties of Roasted Soybean Flours as Cocoa Substitute

Investigating the Effect of Roasting Time on Some Physicochemical, Technological, Flowability, Antioxidant and Sensory Properties of Roasted Soybean Flours as Cocoa Substitute

Considering the importance of finding suitable substitute for cocoa powder, the effect of roasting process on physicochemical characteristics (pH, a<sub>w</sub>, WHC, OHC and colour parameters), compositional properties, some physical and thermal features (particle size, bulk & tappe...

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Bibliographic Details
Main Authors: Elham Zayerzadeh, Mostafa Mazaheri Tehrani, Samira Yeganehzad, Mohebbat Mohebbi
Format: Article
Language:fas
Published: Research Institute of Food Science and Technology 2018-07-01
Series:Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī
Subjects:
cocoa substitute
physical properties
roasting
sensory properties
soy flour
Online Access:http://journals.rifst.ac.ir/article_66042_f11652f9936edd93fe015335254e6757.pdf

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http://journals.rifst.ac.ir/article_66042_f11652f9936edd93fe015335254e6757.pdf

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