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Čokoládové cukrovinky s přidanou hodnotou
Týblová, Kateřina
Chocolate has a high popularity among consumers. With increasing interest in the effect of diet on human health, the effort to produce new and healthier foods also increases. Therefore, the aim of this thesis was to design enriched chocolate products. In total, six types of chocolate bars (white, matcha, freeze-dried mango, crushed cocoa beans, ginger, cinnamon) and five types of chocolate pralines (cream, tea with matcha, chia seeds, mango with freeze-dried mango, mango with chilli) were produced. The products then underwent sensory evaluation and measurements of firmness, total polyphenol content and water activity. In the case of chocolate bars, the ingredients affected mainly the taste and overall impression, but it also affected the firmness. The nutritionally valuable ingredients also increased the level of polyphenols with statistically significant difference. Water activity was affected in only one variant. Water activity of pralines was not affected. The total polyphenol content in chocolate pralines was increased in only one variant. The added ingredients affected the firmness of filling, its taste and texture, although there was no statistically significant difference in overall impression.
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