Browse Items (206 total)

The use of alternative equipment for chocolate production is gaining attention in recent times in many countries. This is due to the lower cost of investment and maintenance, multi-functionality, and lower throughput. This study was conducted to…

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…

Setting Up Your Food Truck Business: Legalities, Setting Up Your Food Truck, Testing phase, Buyer Persona Analysis and Branding: Food Truck Business and Restaurants,# 3
Setting Up Your Food Truck Business: Legalities, Setting Up Your Food Truck,…

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…

Rheological, texture and melting properties of dark chocolates were studied varying particle size distribution (PSD)[D₉₀ (90% finer than this size) of 18, 25, 35 and 50 µm], fat (25, 30 and 35%) and lecithin (0.3 and 0.5%) contents. Fat…

This series welcomes proposals for original research projects that are either single or multi-authored or an edited collection from both established and emerging scholars working on any aspect of marketing theory and practice and provides an outlet…

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…

Response surface methodology was employed to characterize the effects of blanching temperature, blanching time and final frying time on texture and appearance of fried yam chips produced from two cultivars of white yam (Dioscorea rotundata). Fifteen…

Cowpea fortification has been used to effectively improve the protein content of some traditional foods. It is however important to find out the extent to which addition of cowpea affects the desirable quality characteristics of the nutritionally…