Afoakwa, Emmanuel Ohene

Chocolate Science and Technology

Afoakwa, Emmanuel Ohene - Chocolate Science and Technology, ebook


Ebook, ePUB with Adobe DRM
ISBN: 9781444357332
DRM Restrictions

Printing89 pages with an additional page accrued every 9 hours, capped at 89 pages
Copy to clipboard15 excerpts

This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of chocolate consumption.

It covers cocoa cultivation and production with special attention paid to cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption are also addressed.

There is a focus throughout on those factors that influence the flavour and quality characteristics of the finished chocolate and that provide scope for process optimization and improvement. The book is designed to be a desk reference for all those engaged in the business of making and using chocolate worldwide; confectionery and chocolate scientists in industry and academia; students and practising food scientists and technologists; nutritionists and other health professionals; and libraries of institutions where food science is studied and researched.

--an overview of the science behind chocolate manufacture


--covers the whole process from cocoa production, through manufacturing, to the nutrition and health aspects of chocolate consumption


-- focuses on factors that influence chocolate flavour and quality, and that provide scope for process optimization and improvement.

Keywords: confectionary, chocolate, manufacturing, candy manufacturing, chocolate industry, candy, chocolate

John Wiley and Sons, Inc.
Publication year
Page amount
336 pages
Gardening, Agriculture, Forestry
Printed ISBN

Similar titles