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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/9705

Title: Quality estimation of cashew gum in the production of chocolate pebbles
Authors: Bediako, S.
Asante, F.
Opoku-Ameyaw, K.
Ellis, William Otto
Oldham, J. H.
Amoah, F. M.
Oduro, I.
Gyedu- Akoto, E.
Keywords: acute toxicity.
chocolate pebbles
gum arabic
Cashew gum
Issue Date: 2007
Publisher: African Journal of Food Science
Citation: African Journal of Food Science. Vol (2) pp. 016-020, February, 2008 Available online http://www.academicjournals.org/ajfs ISSN 1996-0794 ©2007 Academic Journal
Abstract: Due to the limited supply and high cost of gum Arabic, cashew gum (CG) was assessed as a quick coating agent in the production of chocolate pebbles, using gum from both young and mature cashew trees. Acute toxicity tests on rats did not reveal any abnormal changes attributable to ingestion of CG. Pebbles produced with CG samples were compared with those produced with gum Arabic. The ash contents of the three products ranged from 2.37 to 2.63% and the moisture content from 2.33 to 2.76% whilst the sugar concentration ranged from 26.05 to 29.66%. The microbial status of the three products conformed to specifications of the Cocoa Processing Company (CPC). Physico-chemical parameters determined showed significant differences among the three products (p < 0.05). Sensory analysis showed no significant difference among products in terms of flavour, hardness and smoothness. The overall acceptability of the products were similar and the mean scores were 7.4, 6.8 and 7.1 for pebbles produced with gum Arabic, that produced with cashew gum from young and mature trees respectively. On a 9-point hedonic scale, this range varies from “like moderately” to “like extremely”. Pebbles produced with cashew gum compared favourably with that produced with gum Arabic.
Description: This Article was published by African Journal of Food Science. Vol (2) pp. 016-020, February, 2008 Available online http://www.academicjournals.org/ajfs ISSN 1996-0794 ©2007 Academic Journal
URI: http://hdl.handle.net/123456789/9705
Appears in Collections:College of Science

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