91 10 3070 https://repository.gctu.edu.gh/files/original/788fa65e6c37fe549cab85fad51faa92.pdf f9af5d36b160460cb05b41eb5f1e0513 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira Description An account of the resource Fat crystallisation behaviours in dark chocolates from varying particle size distribution (PSD) (D90 of 18, 25, 35 and 50μm) was studied, yielding products from different temper regimes (optimal temper, over-temper and under-temper), and their effects on mechanical properties and appearance evaluated. Microstructures of derived products were determined using stereoscopic binocular microscopy. Wide variations in mechanical properties and appearance were noted in products from different particle size and temper regimes. Particle size (PS) was inversely related with texture and colour, with the greatest effects noted in hardness, stickiness and lightness at all temper regimes. Over-tempering caused significant increases in product hardness, stickiness with reduced gloss and darkening of product surfaces. Under-tempering induced fat bloom in products with consequential quality defects on texture, colour and … Publisher An entity responsible for making the resource available Elsevier Date A point or period of time associated with an event in the lifecycle of the resource 2008 Source A related resource from which the described resource is derived https://www.sciencedirect.com/science/article/abs/pii/S0260877408001829 Language A language of the resource English https://repository.gctu.edu.gh/files/original/346ba4f0088510f3882038094aff2a33.pdf 73862a2be5ad9d5fe1da07d736a91518 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Microstructure and mechanical properties related to particle size distribution and composition in dark chocolate Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira Description An account of the resource 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 size distribution (PSD) (D90 of 18, 25, 35 and 50 μm), fat (25%, 30% and 35%) and lecithin (0.3% and 0.5%) contents. Micrographs revealed wide variations in sugar crystalline network structure and inter-particle interaction strengths related to PSD and fat level. Samples containing 25% fat had more crystal agglomerates, well flocculated with greater particle-to-particle interaction strengths than those with higher (30% and 35%) fat contents. Increasing the D90 to 35–50 μm caused broadening of the PSD, with particles becoming coarser, which were similar at all fat levels. Mechanical analysis showed that PSD, fat and lecithin content significantly influenced … Publisher An entity responsible for making the resource available Oxford University Press Date A point or period of time associated with an event in the lifecycle of the resource 2009 Source A related resource from which the described resource is derived https://academic.oup.com/ijfst/article/44/1/111/7864804 Language A language of the resource English https://repository.gctu.edu.gh/files/original/52a0f5e70e42821db1787a10c2934614.pdf efe1143ae75b6629a73406379435cb41 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Influence of tempering and fat crystallization behaviours on microstructural and melting properties in dark chocolate systems Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira Description An account of the resource Particle size distribution (PSD) and temper influences on dark chocolate fat crystallization were studied using differential scanning calorimetry (DSC) and microscopy to establish relationships with their melting properties and microstructure. Variations in PSD had no influence on crystallinity of products at all temper regimes. Particle size (PS) increases had limited effects on Tonset, Tpeak, and ΔHmelt independent of temper regime but significant decreases in Tend and Tindex were noted. Contrary, varying temper regime influenced the crystallinity and melting properties (Tend, Tindex and ΔHmelt) of products. Under-tempered chocolate showed widened crystal size distribution (CSD) with significant changes in Tend, Tindex and ΔHmelt of products. Over-tempering caused moderate increases in CSD and melting properties, with significant effect on Tend, Tindex and ΔHmelt but no changes were noted in Tonset, T … Publisher An entity responsible for making the resource available Elsevier Date A point or period of time associated with an event in the lifecycle of the resource 2009 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=20&pagesize=80&citation_for_view=EZuX1N8AAAAJ:ufrVoPGSRksC Language A language of the resource English https://repository.gctu.edu.gh/files/original/daf0b5407269c16305e703e117ee8ee8.pdf bd50f31a9e6bf650d4f0b6ffdda67d0b Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Comparison of rheological models for determining dark chocolate viscosity Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira Description An account of the resource Parameters in chocolate rheology, namely shear viscosity and yield stress, are important in manufacture and directly influenced by product particle size distribution (PSD) and composition. The Casson model was the standard confectionery industry strategy to quantify rheological properties of molten chocolate until in 2000, the International Confectionery Association recommended the use of interpolation data to describe viscosity. The two strategies are compared and correlated in defining rheological properties of molten dark chocolates prepared using different PSD, fat and lecithin content. Rheological parameters were determined using a shear rate-controlled rheometer and data examined using correlation, regression and principal component analyses to establish their inter-relationships. Correlation and regression analyses showed high correlation (r = 0.89–1.00) and regression coefficients (R2 = 0.84–1 … Publisher An entity responsible for making the resource available Oxford University Press Date A point or period of time associated with an event in the lifecycle of the resource 2009 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:eQOLeE2rZwMC Language A language of the resource English https://repository.gctu.edu.gh/files/original/5439e0303dcfe1eca61152c27eccb903.pdf 63d18ed7f0b74fe9c515254896e31236 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Relationship between rheological, textural and melting properties of dark chocolate as influenced by particle size distribution and composition Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira Description An account of the resource 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 and principal component analyses (PCA) were used to explore their interrelationships. A 4 × 3 × 2 factorial experiment was conducted with varying PSD [D 90 (90% finer than this size) of 18, 25, 35 and 50 μm], fat (25, 30 and 35%) and lecithin (0.3 and 0.5%). Rheological properties (yield stress and apparent viscosity), textural properties (firmness, index of viscosity and hardness) and melting index (duration) were respectively measured using shear rate-controlled rheometer, TA.HD Plus texture analyzer and differential scanning calorimetry. The PSD, fat and lecithin contents significantly influenced all rheological, textural properties and some melting … Publisher An entity responsible for making the resource available Springer-Verlag Date A point or period of time associated with an event in the lifecycle of the resource 2008 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:Y0pCki6q_DkC Language A language of the resource English https://repository.gctu.edu.gh/files/original/6a721c5668607a80f77da56b0faedea3.pdf 3c64c2ad4554fb4bc468abdad6d7366a Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Fat bloom development and structure-appearance relationships during storage of under-tempered dark chocolates Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira Description An account of the resource 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 regime. Bloom was induced by storing products under ambient conditions (18±2°C, RH 50%) and changes in texture, surface whiteness, gloss and melting properties evaluated on cooling and after every 24h in storage until reaching asymptotic values. Microstructure of products were characterised during blooming using stereoscopic binocular microscopy. Measurements on texture and surface whiteness showed initial rapid increases with consequential reductions in gloss within the first 96h, followed by gradually decreasing gradient until reaching asymptotic levels. Storage influenced melting properties (Tonset, Tend, Tpeak and ΔHmelt) in products causing … Publisher An entity responsible for making the resource available Elsevier Date A point or period of time associated with an event in the lifecycle of the resource 2009 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:UebtZRa9Y70C Language A language of the resource English https://repository.gctu.edu.gh/files/original/ab8e2e992b57aa74b1fb60878277132b.pdf 0fa604e93e79a2221971d57e0f7858d8 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Modelling tempering behaviour of dark chocolates from varying particle size distribution and fat content using response surface methodology Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira Description An account of the resource 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 tempering of dark chocolates using laboratory-scale mini-temperer. Quantitative data on chocolate temper index (slope) were obtained for products with varying particle size distribution (PSD) (D90 of 18, 25, 35 and 50 μm) and fat (30% and 35%) content. Regression models generated using stepwise regression analyses were used to plot response surface curves, to study the tempering behaviour of products. The results showed that both Stage 1 and Stage 2 coolant temperatures had significant linear and quadratic effects on the crystallization behaviour causing wide variations in chocolate temper index during tempering of products with variable PSD and fat content … Publisher An entity responsible for making the resource available Elsevier Date A point or period of time associated with an event in the lifecycle of the resource 2008 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:LkGwnXOMwfcC Language A language of the resource English Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Effect of sugar, pectin and acid balance on the quality characteristics of pineapple (Ananas comosus) jam Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, E Nartey, J Ashong, G Annor Description An account of the resource Investigations were conducted on the effect of sugar concentration, pH balance and high methoxy pectin concentration on quality characteristics of pineapple jam using standard analytical methods. Addition of 50% sugar improved the colour and texture of the jam. Non-sugar jam was too soft, and could not hold their form. The jam balanced to pH 3.2 and 3.5 with the addition of lemon juice as a source of acid was of acceptable finished pH. Jam colour was not greatly affected by the incorporation of lemon juice. Addition of pectin had no significant effect on the pH of the finished jam. Sufficient pectin levels (0.5%) however improved the texture, gel formation and enhanced spreadability of the jam. Non-pectin jam was hard, tough and stiff and this was more evident in the 100% sugar with no pectin jam formulations. At 1.0% pectin concentration, spreadability of the jam was poor and colour became redder. Sensory … Date A point or period of time associated with an event in the lifecycle of the resource 2006 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:qUcmZB5y_30C Language A language of the resource English Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Effects of cowpea fortification, dehydration method and storage time on some quality characteristics of maize-based traditional weaning foods Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, E Sakyi-Dawson, S Sefa-Dedeh Description An account of the resource Fortification of cereal-based traditional foods with legume protein can improve their nutritional value. It is, however, important to find out the extent to which the addition of cowpea affects the desirable quality characteristics of traditional weaning foods prepared from fermented maize and also to assess the effect of dehydration method and storage time on the chemical, physico-chemical and functional properties of the products. A 3 x 2 x 4 factorial experiment with cowpea level, drying method and storage time as the respective variables was done. The traditional weaning food was prepared by steeping maize in water for 24 hours, mixed with cowpea and co-milled into a meal. A 50%-moisture dough was made with the addition of water and fermented for 24 hours. The product was dried using solar drier (40-60 C for 72 hours) and oven drier (60 C for 8 hours), and packaged in polypropylene bags prior to the analysis. Proximate analysis, pH, titratable acidity, fat acidity, water absorption and cooked paste viscosity were monitored over six months under tropical ambient conditions (28 C, RH 85-100%). Cowpea addition caused only minimal changes in the studied indices with the exception of protein content, which increased from 10.54-14.34% and 10.71-14.42% with 20% cowpea level, respectively, for the solar and oven-dried products. Likewise, no major changes in proximate composition were detected during storage. The product pH and fat acidity increased with concomitant decreases in titratable acidity in the stored samples. The pH levels increased from 4.67–5.18 and 4.13-4.71, respectively, in the solar-dried and oven-dried products within … Publisher An entity responsible for making the resource available Rural Outreach Program Date A point or period of time associated with an event in the lifecycle of the resource 2007 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:MXK_kJrjxJIC https://repository.gctu.edu.gh/files/original/2104bb578241bfa338ba1dc10a4f4bfc.pdf bf3dda601a8f012e5de0581cd7e77385 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented … Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Edem John Kongor, George Amponsah Annor, Randy Adjonu Description An account of the resource 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. Starch breakdown and pasting characteristics were also analysed using a Brabender viscoamylograph. Fermentation caused significant variations in the pH, non-volatile acidity and starch concentration. The pH decreased with concomitant increases in non-volatile acidity during co-fermentation of the cassava dough. Soy fortification up to 20% caused only minimal effects on the pH, titratable acidity and starch content during the fermentation period. Starch content decreased from 69.8% to 60.4% within the 48 h fermentation time in the unfortified sample, with similar trends noted at all levels of fortification. Starch pasting characteristics showed varied trends in pasting … Publisher An entity responsible for making the resource available Taylor & Francis Date A point or period of time associated with an event in the lifecycle of the resource 2010 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:dhFuZR0502QC Language A language of the resource English