Browse Items (3070 total)

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.…

Chocolate aroma and flavor attributes not only originate in precursor compounds present in cocoa beans, but are generated during fermentation and drying and transformed into desirable odor notes in the manufacturing process. Complex biochemical…

Influences of matrix particle size distribution (PSD)(18, 25, 35 and 50 μm) 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…

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…

Melting properties in dark chocolates processed from varying particle size distribution (PSD), fat and lecithin content were studied using differential scanning calorimetry (DSC). Compositional parameters were PSD (D90 (90% finer than this size) of…

In the wake of the global pandemic (COVID-19) and restrictions on human-to-human contacts, higher education institutions have turned to e-learning as a solution to keep teaching and learning going. Indeed, aside from allowing the continuation of…