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- Collection: Food Science
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Investigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa drink
Sedimentation of particles in cocoa drink is a technological challenge for the food industry. This study investigates the effect of different stabilizers (alginate, xanthan gum or carrageenan) on the suspension stability of cinnamon-cocoa drink made…
Investigating the rheological, microstructural and textural
properties of chocolates sweetened with palm sap-based sugar by partial replacement
Palm sugar, a natural alternative sweetener which can be made from the nectar of several species of palm tree flowers, recently gains more interest. Due to its physicochemical characteristics, utilisation of palm sugar as chocolate sweetener results…
Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC–mass spectrometry and GC–olfactometry
Influences of matrix particle size distribution (PSD) (18, 25, 35 and 50μm) 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…
Melamine Contamination of Infant Formula in China: The Causes: ,Food Safety Issues and Public Health Implications
Melamine-an industrial chemical-was recently found in infant formula in China but it has since spiralled to other food categories that use milk powder as an ingredient, such as chocolate, biscuits and eggs. As of September 21, 2008, a total of 52,857…
Microstructural and physicofunctional characterization of starches from selected cowpea (Vigna unguiculata L. Walp) varieties developed for pest and disease resistance
The microstructure, physico-chemical and functional properties of legume starches affect their cooking quality as well as the texture and rheological behaviour of foods processed from them. Thus, this study sought to establish the microstructural,…
Microstructure and mechanical properties related to particle size distribution and composition in dark chocolate
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…
Modelling tempering behaviour of dark chocolates from varying particle size distribution and fat content using response surface methodology
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…
Modelling the effects of feed moisture and ingredient variations on the physical properties and functional characteristics of extruded sorghum-groundnut-cowpea blends using …
Central composite rotatable design for k = 3 was used to study the combined effect of feed moisture (12-44%), cowpea concentration (0-20%) and groundnut concentration (0-10%) on the physical and functional properties of extruded sorghum-legume blends…
Nutrition and food
High yielding and cassava mosaic disease (CMD) resistant cassava varieties have been developed by the Crop Research Institute of Ghana with varying compositions and concentrations of starches and sugars. This study characterized four of these…