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Study of the authenticity of chocolate with different content of cocoa solids
Vanduchová, Petra ; Dvořák, Miloš (referee) ; Diviš, Pavel (advisor)
This master's thesis deals with authenticity of chocolate with different content of cocoa solids. The theoretical part describes the production of chocolate products and the issue of food authenticity. Experimental part of this thesis is focused on the determination of total cocoa solids in the selected samples. Different samples of chocolate containing 50–90 % of cocoa were grated to fine particles, that were subjected to extraction without previous chemical treatment. The methylxanthines theobromine and caffeine were detected by HPLC to determine the content of fat–free cocoa solids. Fat–free cocoa solids content were found in the range 19,7–43,1 g/100 g of dry matter and the content of total fat was determined by the gravimetric method and was found in the range 30,9–55,4 g/100 g. The results of this thesis prove that, the producers meet the legislative requirements and the declared values are corectly declared on the wrappers of the product.
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Design of dosing device for chocolate 3D printing
Valenta, Otakar ; Tůma, Zdeněk (referee) ; Bradáč, František (advisor)
This bachelor thesis deals with the research and design of a printhead of a 3D chocolate printer. It aims to perform a study of the extension of the 3D portal manipulator printhead for 3D chocolate printing. The first part provides an overview of the current state of knowledge and research is performed. The next part evaluates the information from the research and their applicability to the design of the printhead. The last part shows the constructional solutions of the print head.
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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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Design of dosing device for chocolate 3D printing
Valenta, Otakar ; Tůma, Zdeněk (referee) ; Bradáč, František (advisor)
This bachelor thesis deals with the research and design of a printhead of a 3D chocolate printer. It aims to perform a study of the extension of the 3D portal manipulator printhead for 3D chocolate printing. The first part provides an overview of the current state of knowledge and research is performed. The next part evaluates the information from the research and their applicability to the design of the printhead. The last part shows the constructional solutions of the print head.
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Rozdílné preference čokolád na trzích střední Evropy
Bureš, Michal
Diploma thesis is dealing with different preferences on the market of chocolate within central Europe. It i salso dealing with different composition of the same brands of chocolate products owned by multinational companies on the Czech, Austrian, Slovak, Polish and German market. To meet this goal it is necessary to evaluate and compare primary data from survey, blind consumer tests, sensory difference test, similarity test and comparison prices, packaging and composition of chocolate products. To determine the motivations and preferences of consumers were also used in-depth interviews.
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Návrh interiéru čokoládovny
Mošaťová, Patrícia
Purpose of the Bachelor thesis was interior proposal of chocolate shop or chocolaterie. Chocolaterie is place for selling and consuming of cakes and lots of different chocolate products and organization of workshops. This area is connected with relax and culinary experience for customers. In the first part, the author focused on chocolate from beginning until today. Author approached also development of chocolaterie and patisserie. In the second part, author deals with general requirements of chocolaterie. The last part is dedicated to the proposal of chocolaterie and entire design.
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Vliv receptury na kvalitu čokoládových výrobků v průběhu jejich skladování
Jurková, Jena
The thesis deals with technology of production of chocolate. There are described different technological processing steps of the cocoa beans, such as fermentation, drying and roasting and grinding. There are also characterized by the manufacturing steps of chocolate by mixing, via rolling, conching and tempering. The study also discusses influences on the shelf life, mainly due to the composition. There is a brief description of cacao, using raw materials for the production of chocolate and defects that may vary with chocolate and chocolate products occur. In the practical part of the diploma thesis, samples of retemperated and unretemperated milk and bitter chocolate were stored for 3 months and then sensory analysis and texture measurements were made. The sensory analysis was performed before and after the storage of the samples. In conclusion, the effect of the composition on the shelf life was evaluated, an option designed to improve the stability and shelf life of chocolate and chocolate products.
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Chování spotřebitelů na trhu s čokoládou a čokoládovými cukrovinkami v České republice
Oboňová, Ingrid
Oboňová, I. Consumer behaviour in the chocolate and chocolate confectionery market in the Czech Republic. Diploma thesis. Brno: Mendel University, 2019. Diploma thesis deals with the consumer behaviour in the chocolate and chocolate confectionery in the Czech Republic. The main objective of this thesis is to identify factors that influence consumer behaviour within the confectionery. This goal is achieved through market analysis, quantitative research, qualitative research and cluster analysis. The result of the work is the behaviour of consumers in individual segments and the determination of marketing recommendations for the subjects in the market for these sweets.
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