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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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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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