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National Repository of Grey Literature 2 records found  Search took 0.01 seconds. 
Kvalita a uplatnění funkčních cukrovinek
 Uchytilová, Agáta
This thesis deals with the quality and application of functional confectionery. Its literature search focuses on confectionery and functional foods. Chocolate products are discussed in detail, including the content of bioactive ingredients and methods of fortification. The part of the research devoted to functional foods focuses on their characteristics, their production and their possible applications in the fight against diseases of civilization. In the practical part of the work, a recipe for fortified pralines was developed. These were fortified with two types of protein powders – animal and plant, which were added in different concentrations. Subsequently, samples were compared with each other using sensory questionnaires. The samples containing animal protein were better evaluated. The protein content and water activity of the prepared samples were also determined. Determination of protein content confirmed a significant increase in protein content with protein dose. Water activity decreased with increasing amount of protein powder addition.
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Analýza trhu čokoládových cukroviniek- Veľká Británia
 Kiš Bandiová, Alexandra ; Koudelka, Jan (advisor) ; Siwiec, Peter (referee)
This Master's thesis deals with analysis of chocolate confectionery market in the United Kingdom. The methodology used to bring a complex picture about the main trends is retail scan data analysis accompanied by consumer panel and consumer research. As a result, this work provides a detailed mapping of chocolate confectionery market environment and elaborates a set of recommendations for marketing orientation.
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