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Full-Text Articles in Life Sciences

Effect Of Sugar, Pectin And Acid Balance On The Quality Characteristics Of Pineapple (Ananas Comosus) Jam., Emmanuel Ohene Afoakwa, Dorinda Nartey, Joseph Ashong, George Annor Sep 2006

Effect Of Sugar, Pectin And Acid Balance On The Quality Characteristics Of Pineapple (Ananas Comosus) Jam., Emmanuel Ohene Afoakwa, Dorinda Nartey, Joseph Ashong, George Annor

Joseph Okai Ashong

Investigations were conducted on the effects of sugar concentration (0%, 50%, and 100%), pH balance (3.0, 3.2, and 3.5) and high methoxy pectin concentration (0%, 0.5%, and 1.0%) on the chemical, physico-chemical characteristic of pineapple jams using standard analytical methods. Inclusion of 50% sugar was observed to improve the colour of the jam as well as the texture, gel set and solid content. The low calorie jams had unacceptable texture, colour, gel set and total soluble solids content. The jams of this formulation were too soft, and could not hold their form. Addition of 100 ...


Application Of Response Surface Methodology For Studying The Influence Of Soaking, Blanching And Sodium Hexametaphosphate Salt Concentration On Some Biochemical And Physical Characteristics Of Cowpeas (Vigna Unguiculata) During Canning, Emmanuel Ohene Afoakwa, Samuel Yenyi May 2006

Application Of Response Surface Methodology For Studying The Influence Of Soaking, Blanching And Sodium Hexametaphosphate Salt Concentration On Some Biochemical And Physical Characteristics Of Cowpeas (Vigna Unguiculata) During Canning, Emmanuel Ohene Afoakwa, Samuel Yenyi

Professor Emmanuel Ohene Afoakwa

Response surface methodology and central composite design for K = 3 was used to study the combined effect of blanching time (0–12 min), soaking time (0–24 h) and sodium hexametaphosphate [(NaPO3)6] salt concentration (0–1%) on moisture, ash, leached solids, phytates, tannins and hardness (texture) of cowpeas during canning. Regression models were developed to predict the effects of variables on the studied indices. Blanching, soaking and salt concentration all had significant positive effects on moisture content, ash content, leached solids, phytates, tannins and hardness of the canned cowpeas with significant interaction between all the factors with high regression ...


Response Surface Methodology For Optimizing The Pre-Processing Conditions During Canning Of A Newly Developed And Promising Cowpea (Vigna Unguiculata) Variety, Emmanuel Ohene Afoakwa, Samuel Yenyi, Esther Sakyi-Dawson Dec 2005

Response Surface Methodology For Optimizing The Pre-Processing Conditions During Canning Of A Newly Developed And Promising Cowpea (Vigna Unguiculata) Variety, Emmanuel Ohene Afoakwa, Samuel Yenyi, Esther Sakyi-Dawson

Professor Emmanuel Ohene Afoakwa

Cowpea (IT87D195Y) seeds were canned with the objective of investigating the optimal pre-processing conditions that would yield the best quality canned product from the newly developed cowpea variety. Pre-canning procedures such as blanching time, soaking time and sodium hexametaphosphate [(NaPO3)6] salt concentration were used as the independent variables for a Central Composite Rotatable Design (CCRD). The pre-processing parameters obtained from the CCRD were used for the canning of the cowpeas and the quality characteristics (moisture content, pH of the drained liquid, drained weight, splitting of the seeds, leached solids and seed hardness) of the canned products were studied using ...