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Full-Text Articles in Life Sciences
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 …