Browse Items (206 total)

Changes in total polyphenols, O-diphenols and anthocyanin concentrations during fermentation and drying of pulp pre-conditioned cocoa (Theobroma cacao) beans were investigated using standard analytical methods. Increasing pod storage, fermentation…

Processing cassava into gari enhances the palatability as well as the shelf life of the otherwise highly perishable fresh cassava roots. However, cassava has low protein content and hence fortifying it with cowpea would help improve its nutritive…

Chocolate aroma and flavor attributes not only originate in precursor compounds present in cocoa beans, but are generated during fermentation and drying and transformed into desirable odor notes in the manufacturing process. Complex biochemical…

Changes in acidification and starch behaviour were investigated during co-fermentation of cassava and soybean into gari, an African fermented product. Non-volatile acidity, pH and starch content were evaluated using standard analytical methods.…

Influences of matrix particle size distribution (PSD)(18, 25, 35 and 50 μm) and fat content (25%, 30% and 35%) on flavour release of dark chocolate volatiles were quantified by static headspace gas chromatography using GC–MS. Sixty-eight (68) flavour…

Influences of matrix particle size distribution (PSD) (18, 25, 35 and 50 μm) and fat content (25%, 30% and 35%) on flavour release of dark chocolate volatiles were quantified by static headspace gas chromatography using GC–MS. Sixty-eight (68)…

Influences of matrix particle size distribution (PSD) (18, 25, 35 and 50 lm) and fat content (25%, 30% and 35%) on flavour release of dark chocolate volatiles were quantified by static headspace gas chromatography using GC–MS. Sixty-eight (68)…