Browse Items (3074 total)

Pod storage and fermentation are critical to the development of nib acidification and flavour precursors that generate into distinctive chocolate flavour notes during industrial manufacture. This work investigated changes in nib acidification,…

Polyphenols are phytochemicals responsible for the astringency, bitterness, green flavours and antioxidant activities in Theobroma cacao beans. Polyphenols degradation in cocoa beans during roasting is crucial to the flavour outcome and it is…

Hunger and malnutrition have reached crisis proportions in much of Africa where about 200 million people are undernourished. Africa is the only region in the world to have experienced such substantial increase in the number of undernourished in the…

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.…

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…

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…

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…

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…

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…