Browse Items (206 total)

Fat bloom development and associated changes in microstructure, texture, appearance and melting properties were studied. Dark chocolates varying in particle size (PS) (D90 of 18, 25, 35 and 50μm) were processed and pre-crystallised to under-temper…

Fine flavor cocoa is worldwide renowned to produce origin chocolates with special aromas, e.g. fruity or floral, in addition to its chocolate aroma. This research aims to elucidate fine flavor dynamics during fermentation by analyzing the sugar, free…

The practice of pod storage (PS) has been applied in many cocoa producing countries, especially by Ghanaian farmers over the years. However, the study of PS has not received much attention, hence, until now, its potential impact on specific flavor…

Monoglycerides (MGs) and phytosterols (PS) are known to form firm oleogels with liquid oil. However, the oleogels are prone to undergo polymorphic transition over time that lead to crystals' aggregation thus, compromises physical properties. Thus, we…

Cocoa and chocolate have been acclaimed for several years for their possible medicinal and health benefits. It is only recently, however, that some of these claims have been more clearly identified and studied. Recent epidemiological and clinical…

This study investigated the effects of post-harvest pod storage as a means of pulp preconditioning on the souring production, flavour precursors development and free fatty acids during drying of fermented Ghanaian cocoa beans. A 4 x 4 full factorial…

The two enzymatically produced sunflower oil based cocoa butter equivalents (CBEs) were blended with cocoa butter (CB) at varying concentrations (g/100 g). The peak maximum decreased significantly upon the addition more CBE due to the presence of the…

To address the growing global demand for cocoa, sustainable intensification of its production in West Africa is considered crucial. This paper analyzes the determinants of cocoa productivity and profitability by smallholder farmers in Ghana to…

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…

Inadequate or lack of prudent soil fertility management by cocoa farmers leads to nutrient depletion in cocoa production fields. The objective of this study was to assess current soil fertility status of cocoa farms from six cocoa growing regions in…