13 10 206 https://repository.gctu.edu.gh/files/original/acbd7c8a8d33e4c966f2d18330d37ae4.pdf 152ce2db65542b694582622541c37963 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Effect of Ingredient Variation on Microbial Acidification, Susceptibility to Syneresis, Water Holding Capacity and Viscosity of Soy-PeanutCow Milk Yoghurt Creator An entity primarily responsible for making the resource FM Kwasi Kpodo, EO Afoakwa, BB Amoa, AS Budu, FK Saalia Description An account of the resource Acidification of milk by lactic acid bacteria enhances the aggregation of milk proteins to form yoghurt gels with enhanced texture, colour and viscosity. A threecomponent constrained mixture design was employed to develop 10 soy-peanut-cow milk (SPCM) formulations which were fermented with Lactobacillus bulgaricus and Streptococcus thermophilus (1: 1) into soy-peanut-cow milk yoghurt (SPCY). The effect of ingredient variations on microbial acidification, colour, susceptibility to syneresis, water holding capacity and viscosity were determined. Titratable acidity increased with increasing cow milk content and trends in pH were contrary to titratable acidity. SPCY formulations were yellowish-white in colour. Yellowness and lightness increased with increasing soymilk content. Rheologically all products investigated were non-Newtonian and had better consistencies as cow milk content increased in samples and peanut milk content decreased. The water holding capacities of yoghurt samples increased with increasing soy milk content. Formulations without cow milk were the least susceptible to syneresis. Publisher An entity responsible for making the resource available Copyright Date A point or period of time associated with an event in the lifecycle of the resource 2014 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=80&citation_for_view=EZuX1N8AAAAJ:f-E_jMG6T4AC Language A language of the resource English Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’cocoa beans?(Part II: Quality and sensory profiling of chocolates) Creator An entity primarily responsible for making the resource Michael Hinneh, Enoch Enorkplim Abotsi, Davy Van de Walle, Daylan Amelia Tzompa-Sosa, Ann De Winne, Julien Simonis, Kathy Messens, Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman, Koen Dewettinck Description An account of the resource The impact of pod storage (PS) and roasting temperature (RT) on the quality parameters and the sensory profiles of dark chocolates were evaluated. Dark chocolates (70%) from ten liquors of different PS and RT combinations as well as six liquors of different origins (Ecuador, Ghana, Ivory Coast, Madagascar, Venezuela and Vietnam) with variable genetic groups were produced under identical conditions and compared. To a greater extent, the range of chocolate quality attributes underscored the generally minimal effects of PS, RT and origin of liquor on the processing conditions. Although with a few exceptions, generally, chocolate acidity (pH and TA) decreased with increasing PS and vice versa in the case of RT. Furthermore, results from a balanced incomplete block design (BIBD) involving a 16-member expert panel also revealed the impact of the applied treatments (PS and RT) on the final flavor profiles of the … Publisher An entity responsible for making the resource available Elsevier Date A point or period of time associated with an event in the lifecycle of the resource 2020 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=80&citation_for_view=EZuX1N8AAAAJ:Qy-rCirNo-8C Language A language of the resource English https://repository.gctu.edu.gh/files/original/13a766be5cd75bd113ffdc893be49188.pdf 48e12143c1a2b0f9c10a88e10ebba815 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Effect of Mechanical Depulping on the Biochemical, Physicochemicaland Polyphenolic Constituents During Fermentation and Drying of Ghanaian Cocoa Beans Creator An entity primarily responsible for making the resource DT Amanquah Description An account of the resource This work investigated the effects of mechanical depulping (asa means of pulp pre-conditioning) on thechemical, physicochemical and polyphenolic constituents during fermentation and drying of Ghanaian cocoa beans. The fermentation study and the drying study were conducted using a 5x4 factorial experiment with the principal factors being;(a) concentration of depulped beans (0, 25, 50, 75 and 100%),(b) fermentation time (0, 2, 4 and 6 days) and (a) concentration of depulped beans (0, 25, 50, 75 and 100%),(b) drying time (0, 2, 4 and 6 days) respectively. Ripe cocoa pods were depulped using a mechanical depulper and the depulped beans mixed with undepulped beans in a pre-determined ratio prior to fermentation. All parameters were studied using standard methods. Date A point or period of time associated with an event in the lifecycle of the resource 2013 https://repository.gctu.edu.gh/files/original/222396bd7177aedcc1a4861e5ebadc72.pdf cfb3ad7b340bf610692b08fd473fd05e Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Response surface methodology for studying the effect of processing conditions on some nutritional and textural properties of bambara groundnuts (Voandzei subterranea) during … Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Agnes Simpson Budu, Alan Bullock Merson Description An account of the resource The response surface methodology and central composite rotatable design for K=3 was used to study the combined effect of blanching, soaking and sodium hexametaphosphate salt concentration on moisture, ash, leached solids, phytates, tannins and hardness of bambara groundnut during canning. Regression models were developed to predict the effects of the processing parameters on the studied indices. Significant interactions were observed between all the factors with high regression coefficients (64.4–82.6%). Blanching and soaking of the seeds prior to canning led to increases in moisture content and leached solids, while significant decreases were observed for phytates, tannins and hardness of the canned bambara groundnuts. Increasing the concentration of sodium salt added during soaking caused significant (P≤0.05) decreases in phytates, tannins and the hardness of the seeds, suggesting that pre … Publisher An entity responsible for making the resource available Taylor & Francis Date A point or period of time associated with an event in the lifecycle of the resource 2007 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=80&citation_for_view=EZuX1N8AAAAJ:tswL-GKFg8UC Language A language of the resource English Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Industrial chocolate manufacture–processes and factors influencing quality Creator An entity primarily responsible for making the resource EO Afoakwa Publisher An entity responsible for making the resource available Wiley-Blackwell; United Kingdom Date A point or period of time associated with an event in the lifecycle of the resource 2010 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=80&citation_for_view=EZuX1N8AAAAJ:70eg2SAEIzsC Language A language of the resource English https://repository.gctu.edu.gh/files/original/669a1537efbdc8d8d1f5783e759076c4.pdf aa1f08f629e3b44bb6d2cc8e35b2ba00 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Investigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa drink Creator An entity primarily responsible for making the resource Dimas Rahadian Aji Muhammad, John Edem Kongor, Koen Dewettinck Description An account of the resource Sedimentation of particles in cocoa drink is a technological challenge for the food industry. This study investigates the effect of different stabilizers (alginate, xanthan gum or carrageenan) on the suspension stability of cinnamon-cocoa drink made from 2 types of cocoa powder (natural or alkalized). Rheological and microstructural properties determination was used to examine the stabilization effect mechanism. The cocoa powder characteristic was investigated to study the correlation between cocoa powder properties and suspension stability. The results showed that xanthan gum is the most effective stabilizer to prevent particle sedimentation of the cinnamon-cocoa drink. Xanthan gum formed a network entrapping the particles. It increased the viscosity from 2.47 to 70.44 mPa s at a shear rate of 10/s. The drink formulated with alkalized cocoa powder has a better stability than that formulated with natural … Publisher An entity responsible for making the resource available Springer India Date A point or period of time associated with an event in the lifecycle of the resource 2021 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=80&citation_for_view=EZuX1N8AAAAJ:pxLfhFzThFYC Language A language of the resource English https://repository.gctu.edu.gh/files/original/19b0b3d8c9bd9519e034c7cdb2a9f915.pdf 16e2c8201fb84b1bc7fab67a42fb1b3b Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Viscoelastic properties and pasting characteristics of fermented maize: influence of the addition of malted cereals Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Randy Adjonu, Justice Asomaning Description An account of the resource Investigations were conducted on the viscoelastic properties and pasting characteristics of fermented maize with malted cereals and their suitability for infant feeding. A 3 × 3 × 2 factorial experimental design with malting time, cereal malt concentration and cereal type was used. Maize, millet, and sorghum malts were added to fermented maize to reducing its bulk density. Samples were analysed for their viscoelastic properties and pasting characteristics using Brabender Viscoamylograph. Sorghum malt in comparison to millet and maize malts was not effective in terms of lowering the hot and cold paste viscosities of the fermented maize. Maize and millet malts liquefied the dough considerably during both the hot and cold paste viscosities. The effect of 4-day malted millet was most pronounced whilst the highest activity of maize malt was observed with the 3-day malted flours. The addition of maize and millet … Publisher An entity responsible for making the resource available Oxford University Press Date A point or period of time associated with an event in the lifecycle of the resource 2010 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=80&citation_for_view=EZuX1N8AAAAJ:ZeXyd9-uunAC Language A language of the resource English https://repository.gctu.edu.gh/files/original/dca9193373a5dd4dbbb32165801bc850.pdf bf4219427aadc68e1eda18f8694be6cd Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Roasting effects on phenolic content and free-radical scavenging activities of pulp preconditioned and fermented cocoa (Theobroma cacao) beans Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Eric Ofosu-Ansah, Agnes Simpson Budu, Henry Mensah-Brown, Jemmy Felix Takrama Description An account of the resource Polyphenols are phytochemicals responsible for the astringency, bitterness, green flavours and antioxidant activities in Theobroma cacao beans. Polyphenols degradation in cocoa beans during roasting is crucial to the flavour outcome and it is influenced by factors such as temperature, time and pod storage. Antioxidants are compounds that help to inhibit oxidation reactions caused by free radicals such as singlet oxygen, superoxide, peroxyl radicals, hydroxyl radicals and peroxynitrite thereby preventing damage to the cells and tissues. Their mechanisms of action include scavenging reactive oxygen and decreasing localised oxygen concentration thereby reducing molecular oxygen’s oxidation potential, metabolising lipid peroxides to non-radical products and chelating metal ions to prevent generation of free radicals in humans. The study aimed at investigating changes in total polyphenols, anthocyanins, o-diphenols and antioxidant activity (free-radical scavenging activities) after roasting of pulp preconditioned and fermented cocoa beans using standard analytical methods. A 4× 4 full factorial design with the principal experimental factors as pod storage time (0, 3, 7 and 10 days) and roasting duration (0, 15, 30 and 45 minutes) at 120 o C were used to study the changes in the total polyphenols, anthocyanins, o-diphenols and% free-radical scavenging activities of the cocoa beans. Variable decrease in total polyphenols, odiphenols and anthocyanins were observed with increase in pre-conditioning (pod storage time) and roasting duration. However, variable trends were observed for the% free-radical scavenging activities. The total … Date A point or period of time associated with an event in the lifecycle of the resource 2015 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=80&citation_for_view=EZuX1N8AAAAJ:SP6oXDckpogC Language A language of the resource English https://repository.gctu.edu.gh/files/original/ee569a1030251824c8a0e2e54f1bf272.pdf cbcb4700171ce4f6bdc134c63320182f Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Changes in some biochemical qualities during drying of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans Creator An entity primarily responsible for making the resource Emmanuel O Afoakwa, JE Kongor, AS Budu, H Mensah-Brown, JF Takrama Description An account of the resource Fermentation and drying are critical to the development of flavour precursors that generate into distinctive chocolate flavour notes during industrial manufacture. These processes also lead to reduction in acidity and free fatty acids of nibs, which dictates the levels of bitterness and colour development in chocolates. This study investigated changes in nib acidity, flavour precursors (sugars concentration and proteins) and free fatty acids during drying of pulp pre-conditioned and fermented cocoa beans using a 4 x 3 full factorial experimental design with pod storage (0, 3, 7 and 10 days) and drying time (0, 3 and 6 days) as the principal factors. Non-volatile (titratable) acidity, pH, sugars (reducing, non-reducing and total sugars), changes in protein content and free fatty acids of the beans were studied using standard analytical methods. Increasing pod storage consistently increased pH of the fermented nibs at the end of drying with consequential decrease in titratable acidity. The pH increased from 4.92 for the freshly harvested pods to 6.00 for pods stored for 10 days at the end of the drying process. Similarly, pH of the fermented beans increased with increasing drying time for all pod storage treatment except for pods stored for 10 days. The pH of fermented beans whose pods were stored for 3 and 7 days were 5.26 and 5.56 respectively after drying for 7 days. Protein, reducing sugars, non-reducing sugars and total sugars decreased significantly (p< 0.05) with increasing duration of drying at all pod storage periods. Pod storage and drying significantly (p< 0.05) increased the free fatty acids content of the fermented nibs. The FFAs of the dried beans … Date A point or period of time associated with an event in the lifecycle of the resource 2015 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=80&citation_for_view=EZuX1N8AAAAJ:0dtNEdnCFDAC Language A language of the resource English https://repository.gctu.edu.gh/files/original/5812d3a27b6dffbdb4fa493b0b63bbdc.pdf 0709df54a1acc8497c9e963a2f174ac0 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Reducing polycyclic aromatic hydrocarbon contamination in smoked fish in the Global South: a case study of an improved kiln in Ghana Creator An entity primarily responsible for making the resource Kennedy Bomfeh, Liesbeth Jacxsens, Wisdom Kofi Amoa‐Awua, Isabella Tandoh, Emmanuel Ohene Afoakwa, Esther Garrido Gamarro, Yvette Diei Ouadi, Bruno De Meulenaer Description An account of the resource Smoked fish is a major source of animal protein in developing countries. It is largely produced by hot‐smoking on traditional kilns using fuelwood. This practice is associated with high polycyclic aromatic hydrocarbon (PAH) contamination in products, with consequences for public health. An improved kiln, comprising the FAO‐Thiaroye Technique (FTT), has been introduced by the Food and Agriculture Organization of the United Nations to address such a concern. The present study investigated the efficacy of the FTT in Ghana through comparative fish smoking experiments with traditional kilns followed by determination of PAH levels [benzo(a)pyrene (BaP) and PAH4] in the products by gas chromatography–mass spectrometry. For each kiln, the effect of smoking fuel type on PAH contamination was determined. The impact of the design characteristics of the FTT on the levels of the compounds was … Publisher An entity responsible for making the resource available John Wiley & Sons, Ltd Date A point or period of time associated with an event in the lifecycle of the resource 2019 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=80&citation_for_view=EZuX1N8AAAAJ:FepLwMwnKBMC Type The nature or genre of the resource English