16 10 206 https://repository.gctu.edu.gh/files/original/1013d87abd129c0225dc908372694966.pdf 116d3fbbe972431b45b2e3f640f2df88 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 I: Aroma 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 aroma profiles of dark chocolates were evaluated. Cocoa liquor samples comprised of ten different combinations of PS and RT, whilst keeping the roasting time fixed at 35 min. Additionally, commercial cocoa liquors from renowned origins (Ecuador, Madagascar, Venezuela, Vietnam, Ivory Coast and Ghana) were acquired for comparison. From these, 70% dark chocolates were produced under the same conditions after which they were subjected to headspace solid-phase microextraction-gas chromatography–mass spectrometry (HS-SPME-GC–MS) analysis. Although both PS and RT were found to influence the aroma volatile concentrations, the impact of RT over PS seemed to be greater. An agglomerative hierarchical clustering (AHC) of all chocolates on the basis of their aroma profiles revealed a similar impact as earlier observed, where … 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 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&pagesize=80&citation_for_view=EZuX1N8AAAAJ:x7obfLuV8acC Language A language of the resource English https://repository.gctu.edu.gh/files/original/14d0b2835fa0a139936d0e08ce054b2e.pdf 21e75ac3956dac821b525f911c5ea4dc 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 Textural and microstructural changes associated with post-harvest hardening of trifoliate yam (Dioscorea dumetorum) pax tubers Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh Description An account of the resource The textural and microstructural changes associated with the post-harvest hardening phenomenon of Dioscorea dumetorum tubers were studied to determine how texture relates to microstructure during the hardening process. A 2×2×4 factorial experiment with sample treatment, storage conditions and storage time as variables was performed. The tubers were harvested, matured and stored under prevailing tropical ambient conditions (28 °C) and cold room conditions (4 °C) for the study. All the samples were evaluated for their hardness (peak force) and adhesiveness (curve areas). Starch microscopy was done on the freshly harvested tubers, hardened tubers and tubers stored under low temperature conditions (4 °C) during the study. TA.XT2 analyses on the textural properties revealed consistent increases in the hardness and adhesiveness levels, measured during the hardening process of the tubers. Hardness … 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 2002 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:0EnyYjriUFMC Language A language of the resource English https://repository.gctu.edu.gh/files/original/dd55546a8b09b3087479aba00d244e5c.pdf 5d5feac995c89593efc86d6a9af8650c 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 Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques Creator An entity primarily responsible for making the resource Michael Hinneh, Davy Van de Walle, Julie Haeck, Enoch Enorkplim Abotsi, Ann De Winne, Arifin Dwi Saputro, Kathy Messens, Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman, Koen Dewettinck Description An account of the resource Conventional dark chocolate production methods that are applied in the industry consist of several steps, which require equipment with big investment costs. There are however few cost-effective alternatives suggested for small-scale production. Meanwhile, knowledge on these alternative equipment/techniques are insufficient to promote miniature production of high quality chocolates, either for research purposes in an industrial context, or for producers in developing countries, where the cost of investing in conventional equipment seems to be an impediment. The aim of this study was two-fold; first, to assess the feasibility of utilizing the ECGC-12SLTA CocoaTown melanger as an alternative to the conventional 3-roll refiner at different settings and fat content. Thereafter, one optimal setting was selected for each equipment for further investigation on the impact of the refining on some quality attributes of the final … 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 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&pagesize=80&citation_for_view=EZuX1N8AAAAJ:W1ZWpF0a3GIC 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 Cocoa fermentation: Chocolate flavour quality Creator An entity primarily responsible for making the resource EO Afoakwa, A Paterson Publisher An entity responsible for making the resource available Taylor & Francis Publishing Inc 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&pagesize=80&citation_for_view=EZuX1N8AAAAJ:yD5IFk8b50cC 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 Viscoelastic properties and physico-functional characterization of six high yielding cassava mosaic disease-resistant cassava (Manihot esculenta Crantz) genotypes Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, A Budu, S Asiedu, C Chiwona-Karltun, DB Nyirenda Description An account of the resource Investigations were conducted to characterize six high yielding cassava mosaic disease (CMD) resistant cassava varieties (Ampong, Broni bankye, Sika, Otuhia, Amakuma and Bankye fitaa) that have been developed by the Crop Research Institute of Ghana in collaboration with the International Institute for Tropical Agriculture for their differences and similarities in viscoelastic properties and physico-functional characteristics. The viscoelastic properties (pasting temperature, peak viscosity, final viscosity, breakdown viscosity and setback viscosity), and physico-functional characteristics (swelling power, solubility and water binding capacity) were determined using standard analytical methods. The results showed wide variations in viscoelastic properties with values ranging from 270.67-380.67 BU for peak viscosity, 37.17-260 BU for final viscosity, 199.83-282.33 BU for breakdown viscosity, 21.83-98.66 BU for setback viscosity and 2.48-10.51 min time to pasting temperature. Similarly, variations in swelling power, solubility and water binding capacity were noted with values ranging between 14.34-17.04%, 73.04-79.98% and 234.53-276.63% respectively for all the different cassava genotypes. Statistical analysis showed significant differences (P< 0.05) amongst the studied cassava genotypes with Sika (improved variety) having exceptionally high viscoelastic characteristics. The differences noted in the viscoelastic properties and physico-functional characteristics of the six CMD resistant cassava genotypes could be used in their selection for specific food and industrial processing applications. Date A point or period of time associated with an event in the lifecycle of the resource 2012 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:q82PccF7nXcC Language A language of the resource English https://repository.gctu.edu.gh/files/original/275028dd642a2dc16299111c364703cd.pdf 8cf0fcabb8073d19a5beb000e5bcc99a https://repository.gctu.edu.gh/files/original/5d0d8b5fa8e0380cab39c272672dceca.pdf 59d90ab41c551107baff0c40901c41ad 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 rheological, microstructural and textural properties of chocolates sweetened with palm sap-based sugar by partial replacement Creator An entity primarily responsible for making the resource Arifin Dwi Saputro, Davy Van de Walle, Sheida Kadivar, Mohd Dona Bin Sintang, Paul Van der Meeren, Koen Dewettinck Description An account of the resource Palm sugar, a natural alternative sweetener which can be made from the nectar of several species of palm tree flowers, recently gains more interest. Due to its physicochemical characteristics, utilisation of palm sugar as chocolate sweetener results in different quality attributes of chocolate. In this work, a thorough investigation about the influence of palm sugar on the rheological, microstructural and textural characteristics of chocolate was carried out through partial replacement of sucrose as chocolate sweetener. Accordingly, five sucrose–palm sugar blends with different palm sugar (PS) proportion, namely PS0, PS25, PS50, PS75, and PS100 were used as chocolate sweetener. The results showed that the Casson yield value of chocolate containing palm sugar was lower than the Casson yield value of chocolate sweetened with pure sucrose which could be attributed to the presence of agglomerates in the … Publisher An entity responsible for making the resource available Springer Berlin Heidelberg Date A point or period of time associated with an event in the lifecycle of the resource 2017 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:wyCGhLAOp5UC Language A language of the resource English https://repository.gctu.edu.gh/files/original/c59408a520c7d8a99c5d848dc0b0c83a.pdf df8821c48f1c5c6c44fbc1b609a755de 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 Application of response surface methodology for studying the quality characteristics of cowpea-fortified nixtamalized maize Creator An entity primarily responsible for making the resource Samuel Sefa-Dedeh, Beatrice Cornelius, Esther Sakyi-Dawson, Emmanuel Ohene Afoakwa Description An account of the resource Studies were conducted on the chemical and functional properties of fermented cowpea-fortified nixtamalized maize using response surface methodology. The central composite rotatable design for K=3 was used to study the combined effect of lime concentration (0–1%), moisture content (55–65%) and cowpea level (0–30%) on pH, titratable acidity, water absorption, protein and viscosity of fermented nixtamalized maize. Regression models were developed to predict the variables. The presence of lime and cowpea influenced the pH, titratable acidity, water absorption, protein content and the cooked paste viscosity of the fermented cowpea-fortified maize. The presence of lime during fermentation generally decreased titratable acidity, water absorption and cooked paste viscosity while the addition of cowpea increased most of the studied indices. Cowpea fortification can therefore be used to increase the nutritive … 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 2003 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:YsMSGLbcyi4C 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 Functionality of cocoa butter equivalents in chocolate products Creator An entity primarily responsible for making the resource Nathalie De Clercq, Sheida Kadivar, Davy Van de Walle, Sara De Pelsmaeker, Xavier Ghellynck, Koen Dewettinck Description An account of the resource Although cocoa butter (CB) is an ideal fat for the use in chocolate, limited supply, high demand and fluctuating prices lead the industry to look for alternatives. In the present study, physicochemical properties of commercially available cocoa butter equivalents (CBE) and hard palm mid fraction (PMF) are compared with those of CB. Subsequently, their functionality in real and compound chocolate was evaluated. CBE and PMF contained a comparable (12.0–13.8 %) but significant lower amount of POSt compared to CB (38.7 %). Differences in nonisothermal crystallization and melting profile were observed between CB and CBE. The two-step isothermal crystallization at 20 °C showed that the nucleation started earlier as the StOSt content increased. No significant differences were observed in melting behavior between the reference chocolate (ChocREF) and the chocolates with partial replacement. Hardness … Publisher An entity responsible for making the resource available Springer Berlin Heidelberg Date A point or period of time associated with an event in the lifecycle of the resource 2017 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:m8MyhXdlT-4C Language A language of the resource English https://repository.gctu.edu.gh/files/original/ba50097823e2f5269eb4c88095a4c2cc.pdf 88a3765424a0fb28ae53ce9449a42271 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 Biochemical and textural changes in trifoliate yam Dioscorea dumetorum tubers after harvest Creator An entity primarily responsible for making the resource Samuel Sefa-Dedeh, Emmanuel Ohene Afoakwa Description An account of the resource Biochemical and textural changes were investigated in trifoliate yam Dioscorea dumetorum tubers, after harvest, in an attempt to study the chemical and physical changes associated with the raw and cooked tubers and how these relate to the hardening phenomenon of the tubers after harvest. A 2×2×3×4 factorial experiment, with cultivar, storage condition, treatment and storage time as their respective variables, was done. Samples were analysed for moisture, starch, reducing sugars, alcohol-soluble sugars, acid and neutral detergent fibre, cellulose, hemicellulose and lignin. The Warner–Bratzler test cell was used in a TA.XT2 Texture Analyser to measure the hardness of cooked tubers. The moisture and starch contents of the tubers decreased from 77.8 to 70.4% and 70.5 to 66.5 g/100g, respectively in a period of 72 h of storage, suggesting rapid dehydration after harvest and breakdown of starch. All the other … 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 2002 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:5nxA0vEk-isC Language A language of the resource English https://repository.gctu.edu.gh/files/original/e63f7192d92e73a4e449c8b2efa7d424.pdf 8a41517e6688f1ecc0247c26335b5c79 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 Influence of fermentation and cowpea steaming on some quality characteristics of maize-cowpea blends Creator An entity primarily responsible for making the resource Samuel Sefa-Dedeh, Yvonne Kluvitse, Emmanuel Ohene Afoakwa Description An account of the resource Fermentation and cowpea steaming can be used to improve the protein quality and quantity of fermented maize dough. In the production of maize-cowpea blends, it is important that the quality characteristics are evaluated to determine their functionality in the products. A 5x4x2x2 Date A point or period of time associated with an event in the lifecycle of the resource 2001 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:roLk4NBRz8UC Language A language of the resource English