Browse Items (206 total)

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…

Inulin and polydextrose are key bulk sugar replacers and have been utilised extensively as functional ingredients due to their fibre and prebiotic claims. This study investigated effects of fat content and bulk mixture concentrations of inulin and…

Hunger and malnutrition have reached crisis proportions in much of Africa where about 200 million people are undernourished. Africa is the only region in the world to have experienced such substantial increase in the number of undernourished in the…

Prior to chocolate processing, cacao beans have to be fermented and roasted. The fermentation and roasting process influences the characteristics of cocoa beans which further affects the characteristics of chocolate. This study aimed to examine the…

Smoked fish is a major source of animal protein for Ghanaians. However, traditional methods for processing the commodity potentially expose consumers to food safety risks. The methods typically rely on burning wood as fuel to cook and flavour fish.…

A refining step is often crucial for the removal of undesired components in fats and oils. More flexible refining technologies are required due to a global decline in cocoa butter quality and to meet industry’s demand for cocoa butters with improved…