Browse Items (207 total)

The high utilization and consumption levels of maize in developing countries calls for investigations into new methods of processing to help introduce variety as well as improve the functionality and nutrient quality of maize-based foods. This study…

Composition in dark chocolate was varied and the effects determined on microstructure, using light microscopy, and mechanical properties of molten and tempered chocolates, using a TA.HD Plus Texture Analyser. Compositional parameters were particle…

Fat crystallisation behaviours in dark chocolates from varying particle size distribution (PSD) (D90 of 18, 25, 35 and 50μm) was studied, yielding products from different temper regimes (optimal temper, over-temper and under-temper), and their…

Melting properties in dark chocolates processed from varying particle size distribution (PSD), fat and lecithin content were studied using differential scanning calorimetry (DSC). Compositional parameters were PSD (D90 (90% finer than this size) of…

This study characterized the most cultivated and consumed yam (Dioscorea) cultivars within the Ghanaian yam germplasm based on their chemical composition and anti-nutritional factors. Matured yam cultivars grown under the same climatic and edaphic…

This book presents detailed explanations of technologies for sustainable production of high-quality and safe cocoa beans for the global confectionary industry. It describes up-to-date technologies and approaches to modern cocoa production practices,…

Epidemiological studies have demonstrated the beneficial effect of plant-derived food intake in reducing the risk of cardiovascular disease (CVD). The potential bioactivity of cocoa and its polyphenolic components in modulating cardiovascular health…

Studies were conducted on the chemical composition, as well as the biochemical and textural changes, occurring during storage of two cultivars of Dioscorea dumetorum yam tubers. The tubers were harvested and stored under tropical ambient (28°C) and…

Chocolate is dense suspension of solid particles comprising 60–70% sugar and non-fat cocoa solids. Until recently, it was rarely produced as a sugar-free product due to the multi-functional properties of sweetness, bulkiness and textural…

Particle size distribution (PSD) and composition in dark chocolate were varied and their effects on textural properties of molten and tempered chocolates determined using a TA.HD Plus Texture Analyzer. Surface colour was evaluated in terms of CIELAB…