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Full-Text Articles in Life Sciences
Enhancing Chocolate Flavour Quality – Effects Of Technological Modifications During Fermentation Of Ghanaian Cocoa Beans, Dr. Emmanuel Ohene Afoakwa (Phd)
Enhancing Chocolate Flavour Quality – Effects Of Technological Modifications During Fermentation Of Ghanaian Cocoa Beans, Dr. Emmanuel Ohene Afoakwa (Phd)
Professor Emmanuel Ohene Afoakwa
No abstract provided.
Fat Bloom Development And Structure-Appearance Relationships During Storage Of Under-Tempered Dark Chocolates, Dr. Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira
Fat Bloom Development And Structure-Appearance Relationships During Storage Of Under-Tempered Dark Chocolates, Dr. Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira
Professor Emmanuel Ohene Afoakwa
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 50 µm) were processed and pre-crystallised to under-temper regime. Bloom was induced by storing products under ambient conditions (18 ± 2 °C, RH 50%) and changes in texture, surface whiteness, gloss and melting properties evaluated on cooling and after every 24 h in storage until reaching asymptotic values. Microstructure of products were characterised during blooming using stereoscopic binocular microscopy. Measurements on texture and surface whiteness showed initial rapid increases with consequential reductions …
Flavor Formation And Character In Cocoa And Chocolate: A Critical Review, Emmanuel Ohene Afoakwa, Alistaiar Paterson, Mark Fowler, Angela Ryan
Flavor Formation And Character In Cocoa And Chocolate: A Critical Review, Emmanuel Ohene Afoakwa, Alistaiar Paterson, Mark Fowler, Angela Ryan
Professor Emmanuel Ohene Afoakwa
Chocolate characters not only originate in flavor precursors present in cocoa beans, but are generated during post-harvest treatments and transformed into desirable odor notes in the manufacturing processes. Complex biochemical modifications of bean constituents are further altered by thermal reactions in roasting and conching and in alkalization. However the extent to which the inherent bean constituents from the cocoa genotype, environmental factors, post-harvest treatment and processing technologies influence chocolate flavor formation and relationships with final flavor quality, has not been clear. With increasing speciality niche products in chocolate confectionery, greater understanding of factors contributing to variations in flavor character would …
Effects Of Tempering And Fat Crystallisation Behaviours On Microstructure, Mechanical Properties And Appearance In Dark Chocolates, Emmanuel Ohene Afoakwa
Effects Of Tempering And Fat Crystallisation Behaviours On Microstructure, Mechanical Properties And Appearance In Dark Chocolates, Emmanuel Ohene Afoakwa
Professor Emmanuel Ohene Afoakwa
No abstract provided.
Factors Influencing Quality Charateristics Of Chocolate Systems During Industrial Manufacture, Emmanuel Ohene Afoakwa
Factors Influencing Quality Charateristics Of Chocolate Systems During Industrial Manufacture, Emmanuel Ohene Afoakwa
Professor Emmanuel Ohene Afoakwa
No abstract provided.
Effects Of Tempering And Fat Crystalization Behaviours On Microstructure, Mechanical Properties And Appearance In Dark Chocolate Systems., Emmanuel Ohene Afoakwa, Alistaiar Paterson, Mark Fowler, Joselio Vieira
Effects Of Tempering And Fat Crystalization Behaviours On Microstructure, Mechanical Properties And Appearance In Dark Chocolate Systems., Emmanuel Ohene Afoakwa, Alistaiar Paterson, Mark Fowler, Joselio Vieira
Professor Emmanuel Ohene Afoakwa
Fat crystallisation behaviours in dark chocolates from varying particle size distribution (PSD) (D90 of 18, 25, 35 and 50 µm) was studied, yielding products from different temper regimes (optimal temper, over-temper and under-temper), and their effects on mechanical properties and appearance evaluated. Microstructures of derived products were determined using stereoscopic binocular microscopy. Wide variations in mechanical properties and appearance were noted in products from different particle size and temper regimes. Particle size (PS) was inversely related with texture and colour, with the greatest effects noted in hardness, stickiness and lightness at all temper regimes. Over-tempering caused significant increases in product …