Browse Items (206 total)

  • Collection: Food Science

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…

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…

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…

Response surface methodology for studying the effect of processing conditions on some nutritional and textural properties of bambara groundnuts Voand.pdf
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…

Investigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa drink.pdf
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…

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…

Roasting effects on phenolic content and free-radical scavenging activities of pulp preconditioned and fermented cocoa (Theobroma cacao) beans.pdf
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…

ajol-file-journals_110_articles_113409_submission_proof_113409-1309-315858-1-10-20150220.pdf
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…

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,…
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