بررسی امکان استفاده از آرد کامل سویا در فرمولاسیون خامه

In this study, full fat soy flour was used in the formulation of breakfast cream containing 30% fat. Different levels of full fat soy flour (5 - 22.5%) and water content (15 - 37.5%) in two type of formulated cream with 55 and 70 % breakfast cream were evaluated. The effect of formulation on physicochemical properties (viscosity, syneresis, acidity and pH ), sensory properties (taste, texture, color and appearance and total acceptance) and economical yield were evaluated. The results of this research showed that the effect of formulation on all physicochemical and sensory properties of cream and also economical yield was significant .The E sample had the least difference with control in physicochemical properties (viscosity 4.86 Pa.S, syneresis 21%, and moisture content 65.8%) and the C sample received higher scores of texture and total acceptance than the other formulations.