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- Collection: Food Science
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Nutritional and sensory characterization of full fat and partially defatted peanut soy milk yoghurt
Yoghurt produced by fermenting milk from peanut and soy milk are considered to have poor sensory attributes due to the off-flavours legumes generate in food products. Improvement in flavour requires a combination of treatments. This study employed…
Optimisation of processing conditions and rheological properties using stephan mixer as conche in small-scale chocolate processing
This study investigated the suitability of Stephan mixer for use as conche during small-scale chocolate production in an attempt to reduce cost and processing time. Molten chocolate was processed using the Stephan mixer under different temperature…
Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture–Rheological, microstructure and physical quality characteristics
Inulin and polydextrose have in recent times form basic ingredients in the manufacture of many sugar-free products. However, the applicability and suitability of inulin and polydextrose mixtures as sucrose replacers during manufacture of sugar-free…
Optimization of the canning parameters of bambara groundnuts (Voandzei subterranea) using response surface methodology
Response surface methodology was used to study the optimal pre-processing conditions that would yield the best quality canned product from bambara groundnuts. Pre-canning parameters such as blanching time, soaking time and sodium hexametaphosphate…
Optimization of the Processing Conditions and Quality Characteristics of Water Melon Jams Using Response Surface Methodology
Response surface methodology and central composite rotatable design for K=2 was employed to analyze the combined effect of sugar concentration and acid balancing on the soluble solids, refractive index, water insoluble solids total acidity and pH of…
Optimization of the processing conditions and quality characteristics of watermelon jams using response surface methodology
Water melon (Citrullus vugaris) is a fruit grown for its thirst quenching property rather than for ant nutritional value. It consists of 92% water and 8% sugar, so it is aptly named. Its high water content makes it impracticable to use this fruit for…
Particle size distribution and compositional effects on textural properties and appearance of dark chocolates
Particle size distribution (PSD) and composition in dark chocolate were varied and their effects on textural properties of molten and tempered chocolates determined using a TA.HD Plus Texture Analyzer. Surface colour was evaluated in terms of CIELAB…