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Cogent Food & Agriculture Volume 4, 2018 - Issue 1
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Research Article

Sensory evaluation, nutrient composition and microbial load of cashew nut–chocolate spread

Pamela Makafui AmevorDepartment of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, GhanaView further author information
,
Damian LaryeaDepartment of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, GhanaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-5642-4230View further author information
ORCID Icon &
John BarimahDepartment of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, GhanaView further author information
|
Fatih YildizMiddle East Technical University, Turkey
(Reviewing editor)
Article: 1480180 | Received 08 Mar 2018, Accepted 19 May 2018, Published online: 03 Jun 2018

Citations (6)

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Read on this site (1)

Hannah T. Olaleye, Tolulope O. Oresanya & Biola Z. Bello. (2023) Physicochemical, Textural, Rheological and Sensory Properties of Chia Seed-Cashew Nut Spread. Journal of Culinary Science & Technology 21:2, pages 264-274.
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Articles from other publishers (5)

Siamak Rahbari, Hamid Tavakolipour & Ahmad Kalbasi‐Ashtari. (2023) Effects of high‐protein milk powder, linseed paste, and grape molasses levels on physiochemical, rheological, and sensory attributes of linseed spread. Food Science & Nutrition 11:6, pages 3266-3278.
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Sümeyye Şahin & Amine Beyza Özata. (2022) Substitution of cocoa powder with hazelnut skin powder in cocoa hazelnut spreads. Journal of Food Processing and Preservation 46:12.
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Ana Leahu, Cristina Ghinea & Sorina Ropciuc. (2022) Rheological, Textural, and Sensorial Characterization of Walnut Butter. Applied Sciences 12:21, pages 10976.
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Siamak Rahbari, Hamid Tavakolipour & Ahmad Kalbasi‐Ashtari. (2022) Effects of major ingredients (grape syrup, milk powder, and walnut paste) levels on physiochemical, rheological, and sensory attributes of walnut spread. Food Science & Nutrition.
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Izabela de Souza Correia Cozentino, Ariela Veloso de Paula, Clovis Augusto Ribeiro, Jovan Duran Alonso, Renato Grimaldi, Valdecir Luccas, Maria Pia Taranto & Daniela Cardoso Umbelino Cavallini. (2022) Development of a potentially functional chocolate spread containing probiotics and structured triglycerides. LWT 154, pages 112746.
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