Browse Items (206 total)

  • Collection: Food Science

Quality-attributes-of-dark-chocolates-formulated-with-palm-sap-based-sugar-as-nutritious-and-natural-alternative-sweetener.pdf
Consumer demand for healthier alternative sweeteners and attempts to replace the most common sweetener used in chocolate, namely sucrose, continue to increase in recent times. One sucrose alternative that has not been fully explored in chocolate is…

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,…

Fat bloom is one of the main quality problems in the chocolate industry. A bloomed chocolate product is characterized by the loss of its initial gloss and the formation of a gray‐whitish haze, which makes the product unappealing from a consumer point…

In dark chocolate, rheological properties during processing are influenced by particle size distribution (PSD), fat and lecithin contents with consequential effects on finished texture and melting characteristics. Multivariate regression, correlation…

Cowpea (IT87D195Y) seeds were canned with the objective of investigating the optimal pre-processing conditions that would yield the best quality canned product from the newly developed cowpea variety. Pre-canning procedures such as blanching time,…

Response-surface-methodology-for-Studying-Effects-of-Pre-processing-Treatments-and-Processing-Time-on-the-Microbial-and-Sensory-Qualities-of-Cocoyam-Xanthosoma-Sagittifolium-Leaves-during-Canning.pdf
Response surface methodology and central composite rotatable design for K= 3 was used to study the combined effects of blanching time, sodium metabisulphite (Na2S2O5) concentration and processing (retorting) time on the total microbial load, and…

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…

Response surface methodology for studying the effect of processing conditions on some nutritional and textural properties of bambara groundnuts Voand (1).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…

Studies were conducted to evaluate the effects of feed moisture and ingredient variations on the chemical composition and appearance of extruded sorghum-groundnut-cowpea blends using response surface methodology. Central composite rotatable design…

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…
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