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Kwame Nkrumah University of Science and Technology

1. Kissiedu, Kwame Okraku. Optimization of Sensory Acceptability of Milk Chocolate Containing Okra Pectin as Emulsifier.

Degree: 2018, Kwame Nkrumah University of Science and Technology

In the preparation of chocolate in Ghana, the only ingredient obtained locally is cocoa. A preliminary study showed the potential of okra pectin as emulsifier in milk chocolate. The present study aims to investigate and optimize the sensory acceptability of milk chocolate when local okra pectin extract is used as an emulsifier or lecithin substitute. A four-component constrained mixture design (Simplex lattice) was used for the recipe formulations using MINITAB (version 17) Statistical Package. The components were sugar, milk, cocoa butter, and cocoa liquor. The lower and upper constraints of the component variables were determined from an existing milk chocolate recipe from the Cocoa Processing Company Limited, Tema, Ghana. The emulsiļ¬er, Okra pectin (0.145%) was held constant in all the formulations. The formulated products were evaluated by trained judges for its sensory characteristics such as mouthfeel, aftertaste, flavour, taste, appearance and overall acceptability on a nine-point Hedonic scale. At okra pectin level of 0.145%, the optimal proportion of the ingredients in the milk chocolate based on sensory characteristics were found to be 36.08% sugar, 25.92% milk, 20.00% butter and 18.00% liquor. At these levels, the chocolate samples were either liked moderately or very much, which suggests high overall acceptability (about 90%).

A thesis submitted to the Department of Food Science and Technology, College of Science, in partial fulfilment of the requirements for the degree of Master of Science in Food Quality Management, 2017

KNUST

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Kissiedu, K. O. (2018). Optimization of Sensory Acceptability of Milk Chocolate Containing Okra Pectin as Emulsifier. (Thesis). Kwame Nkrumah University of Science and Technology. Retrieved from http://dspace.knust.edu.gh:8080/jspui/handle/123456789/11521

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Kissiedu, Kwame Okraku. “Optimization of Sensory Acceptability of Milk Chocolate Containing Okra Pectin as Emulsifier.” 2018. Thesis, Kwame Nkrumah University of Science and Technology. Accessed November 22, 2018. http://dspace.knust.edu.gh:8080/jspui/handle/123456789/11521.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Kissiedu, Kwame Okraku. “Optimization of Sensory Acceptability of Milk Chocolate Containing Okra Pectin as Emulsifier.” 2018. Web. 22 Nov 2018.

Vancouver:

Kissiedu KO. Optimization of Sensory Acceptability of Milk Chocolate Containing Okra Pectin as Emulsifier. [Internet] [Thesis]. Kwame Nkrumah University of Science and Technology; 2018. [cited 2018 Nov 22]. Available from: http://dspace.knust.edu.gh:8080/jspui/handle/123456789/11521.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Kissiedu KO. Optimization of Sensory Acceptability of Milk Chocolate Containing Okra Pectin as Emulsifier. [Thesis]. Kwame Nkrumah University of Science and Technology; 2018. Available from: http://dspace.knust.edu.gh:8080/jspui/handle/123456789/11521

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

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