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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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Pralinky a variabilita jejich výroby
 Pešák, Michal
In a first part of the bachelor's thesis is a research of literature concerning history of chocolate itself, legislative requirements, differentiating of a cocoa tree on particular breeds and processing of cocoa beans. In addition to that are mentioned technological steps of creating chocolate matter, its most common defects. The conclusion is dedicated to dessert candies – pralines. Within a practical part were created pralines with three different surface adjustments and three different fillings. As fillings were used peppermint, a passion fruit and salty caramel. Surface adjustments were done by food colours. Created pralines were silver-plated and marbled and compared with pralines with no surface adjustments. A sensory analysis was undertook and from results of sensory questionaries was created a sensory profile for each kind including statistical evaluation. Products were evaluated positively by evaluators, all were characterized by very good quality and execution, therefore no statistically great differences were noticed.
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