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Možnosti inovace náplní u čokoládových cukrovinek
Franková, Michaela
The focus of the master's thesis entitled Possibilities of filling innovation in chocolate confectionery is on the production of chocolate and pralines using herbal extracts as part of the fillings. The literary review delves into the processes of chocolate and praline production, types of fillings, and potential defects that may occur in pralines or chocolate. The second part of the theory deals with the extraction methods used to obtain herbal extracts and the properties and applications of herbal extracts, particularly peppermint in the food and confectionery industry. The practical part of the thesis is concerned with the production of pralines with six different types of fillings. A variant with a dark chocolate shell containing white chocolate ganache and cream was used as a control. The other variants, besides the same ganache, contained an addition of one of the following aromatic ingredients: peppermint essential oil, peppermint tincture, dried peppermint, fresh peppermint, or peppermint-flavoured paste. During the sensory analysis, the sensory profile of each praline variant was created, and the relevant descriptors were compared. Variant 2 with peppermint essential oil was evaluated as the best in descriptor overall impression (p<0.05). The worst impression among evaluators was left by variant 5 containing fresh peppermint (p<0.05). The presence of foreign taste in the product strongly influenced the evaluation of this variant, as identified by 64% of the evaluators. Total microbial counts, counts of coliform bacteria and E. coli bacteria, and colonies of mould and yeast were determined during the microbiological analysis. Microbiological analysis was performed on input raw materials, and microorganisms were further monitored in six praline variants over four samplings during six weeks of storage at 16°C. During storage, the strength of chocolate pralines was analyzed using the Tiratest 27 025. The measured results ranged from 1.90–11.82 N. The highest hardness was observed in all variants, except variant 5, after four weeks of storage. The last analysis performed was the measurement of the water activity of pralines, which ranged from values of 0.788–0.859.
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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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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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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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