Browse Items (206 total)
- Collection: Food Science
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Microstructure and mechanical properties related to particle size distribution and composition in dark chocolate
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…
Modelling tempering behaviour of dark chocolates from varying particle size distribution and fat content using response surface methodology
Central Composite Rotatable Design (CCRD) for K=2 was used to study the combined effects of multi-stage heat exchangers for Stages 1 (14–30 °C) and 2 (12–28 °C) coolant temperatures at constant Stage 3 coolant and holding temperatures during…
Modelling the effects of feed moisture and ingredient variations on the physical properties and functional characteristics of extruded sorghum-groundnut-cowpea blends using …
Central composite rotatable design for k = 3 was used to study the combined effect of feed moisture (12-44%), cowpea concentration (0-20%) and groundnut concentration (0-10%) on the physical and functional properties of extruded sorghum-legume blends…
Nutrition and food
High yielding and cassava mosaic disease (CMD) resistant cassava varieties have been developed by the Crop Research Institute of Ghana with varying compositions and concentrations of starches and sugars. This study characterized four of these…
Nutritional and sensory characterization of full fat and partially defatted peanut soy milk yoghurt
Yoghurt produced by fermenting milk from peanut and soy milk are considered to have poor sensory attributes due to the off-flavours legumes generate in food products. Improvement in flavour requires a combination of treatments. This study employed…
Optimisation of processing conditions and rheological properties using stephan mixer as conche in small-scale chocolate processing
This study investigated the suitability of Stephan mixer for use as conche during small-scale chocolate production in an attempt to reduce cost and processing time. Molten chocolate was processed using the Stephan mixer under different temperature…
Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture–Rheological, microstructure and physical quality characteristics
Inulin and polydextrose have in recent times form basic ingredients in the manufacture of many sugar-free products. However, the applicability and suitability of inulin and polydextrose mixtures as sucrose replacers during manufacture of sugar-free…
Optimization of the canning parameters of bambara groundnuts (Voandzei subterranea) using response surface methodology
Response surface methodology was used to study the optimal pre-processing conditions that would yield the best quality canned product from bambara groundnuts. Pre-canning parameters such as blanching time, soaking time and sodium hexametaphosphate…
Optimization of the Processing Conditions and Quality Characteristics of Water Melon Jams Using Response Surface Methodology
Response surface methodology and central composite rotatable design for K=2 was employed to analyze the combined effect of sugar concentration and acid balancing on the soluble solids, refractive index, water insoluble solids total acidity and pH of…