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Stanovení základních jakostních charakteristik vybraných vzorků čokolády pomocí senzorické analýzy a fyzikálních metod
 Budínová, Andrea
This diploma thesis focuses on the production of high quality chocolate and the determination of basic quality characteristics by means of sensory analysis and physical methods. Eight samples of unsweetened chocolate have been used with the same ratio of dry cocoa solids. The theoretical chapter of my thesis describes cocoa beans and other raw materials needed for chocolate production. The work further describes individual steps of the whole process of chocolate production, chocolate composition and health aspects. The practical part focuses on physical measurement of chocolate hardness by means of testing machine TIRAtest 27025 and spectrophotometric method for the determination of color with spectrophotometer Konica Minolta CD 3500d. The samples were assessed by sensory analysis which evaluated seven descriptors: pleasantness of the colour shade, colour intensity, hardness when broken by hand, hardness of the chocolate when it is first bitten into, melting in the mouth, taste and overall impression. To find out the popularity of the chosen samples of unsweetened chocolate, a questionnaire was drawn up. The penetration method assessed sample No. 2 as the hardest one, which was also confirmed by sensory analysis of the hardness. Spectrophotometric measurement of the colour showed sample No. 3 to be the darkest one. The sensory analysis rated sample No. 1 as the best one when evaluating melting in the mouth, taste and overall impression.
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