Research Articles >
College of Science >
Please use this identifier to cite or link to this item:
|Title: ||Quality estimation of cashew gum in the production of chocolate pebbles|
|Authors: ||Bediako, S.|
Ellis, William Otto
Oldham, J. H.
Amoah, F. M.
Gyedu- Akoto, E.
|Keywords: ||acute toxicity.|
|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|
|Appears in Collections:||College of Science|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.