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Use of soy products in sesame cream composition led to produce nutritious and healthy product with better quality and quantity. In this study, the effect of replacing soy meal instead of sesame in producing sesame cream to reduce fat and increase the protein content and the use of lecithin as emulsifier to improve rubbibility on chemical, physical properties and sensory evaluation was examined.  Replacement percent of soy meal (0, 20, 30 and 40 percent) and lecithin (7,5,0 and 10 % w/w) was considered in the formulation. By increasing soya meal and lecithin replacements, changes in fat, protein, hardness, color (l *, b *, a *) was significant. In soy meal replacing, significant moisture difference( p <0.05) was not reported. The treatment with 20 percent soy meal and 10 percent lecithin in terms of physical and sensory properties obtained highest score and evaluated as the optimal sample and treatments with 40% and soy flour and 10% lecithin in terms of the chemical properties due to increasing protein content and reducing the amount of fat was considered as the optimal treatment.

Keywords: Soy meal, lecithin, Sesame cream, Physical and chemical properties

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