The impacts of replacing various levels of skim milk powder with soy flour (0%, 7%, and 14.5% w/w), as well as the quantity of emulsifier (mono-glyceride, 0 and 1.5% w/w) on particle size distribution, rheological, textural, thermal, and sensory properties of sesame paste white compound chocolate were studied. Enhancing the percentage of soy flour along with concurrent decrease of milk powder, increased particle size distribution parameters, as D90 increased from 9.33 to 16.6 (μm). The outcomes indicated that different contents of soy flour affected the hardness along with having greater impact on the samples containing emulsifier. Adding mono-glyceride to chocolate resulted in an excessive reduction in the hardness and also in particle size distribution parameters. Values of Casson plastic viscosity ranged from 2.46 to 5.8 (Pa.s), the Casson yield values and apparent viscosity varied between 9.95 and 111.72 (Pa), and 6.3 and 12.1(Pa.s), respectively. Moreover, analyzing the data demonstrated that soy flour had notable impact on the sensory properties of the samples. Also, soy flour and emulsifier could be manipulated for achieving the desirable rheological properties of sesame paste white compound chocolate.

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