| Autor: |
Trgovac, Mirela |
| Přispěvatelé: |
Ačkar, Đurđica, Miličević, Borislav, Barišić, Veronika |
| Jazyk: |
chorvatština |
| Rok vydání: |
2020 |
| Předmět: |
|
| Popis: |
Cilj ovog rada bio je razviti novi proizvod - tamnu čokoladu s jakim alkoholnim punjenjem na bazi pića Jägermeister®. Za izradu punjenja su korišteni guar guma i kakaova ljuska. Ukupno su proizvedene četiri čokolade, od kojih su dvije s dodatkom arome gorkog biljnog likera. Za proizvodnju čokoladne mase korišten je kuglični mlin, a utjecaj sastojaka punjenja na stabilnost punjene čokolade određen je mjerenjem boje i sjaja. Iz rezultata se može zaključiti da su čokolade kod kojih je za izradu korištena kakaova ljuska bile stabilnije od čokolada za čiju je izradu korištena guar guma. Senzorsko ocjenjivanje punjenih čokolada proveo je trenirani senzorski panel koji se sastojao od 5 ocjenjivača. Ocjenjivanje je provedeno metodom bodovanja sa skalom od 20 ponderiranih bodova. Senzorski su najbolje ocijenjene tamne čokolade koje su u sastavu punjenja sadržavale kakaovu ljusku. U radu je predloženo rješenje za ambalažu te je provedena online anketa kako bi se ispitala sklonost potrošača za novi proizvod. Prema rezultatima ankete može se zaključiti kako bi proizvodnja ove čokolade bila poželjna. The aim of this thesis was to develop a new product - dark chocolate with a strong alcoholic filling based on Jägermeister®. Guar gum and cocoa shell were used for filling preparation. A total of four chocolates were produced, two of which were with added aroma of bitter herbal liquer. A ball mill was used for the production of chocolate mass, and the influence of the filling ingredients on the stability of the filled chocolate was determined by measuring colour and gloss. The results showed that chocolates for which the cocoa shell was used were more stable than chocolates for which the guar gum was used. The sensory evaluation of the filled chocolates was conducted by the trained sensor panel consisting of 5 evaluators. The evaluation was performed by the scoring method with a scale of 20 weighted points. Sensorically, the best rated were dark chocolates that contained cocoa shell in the filling. The paper proposes a solution for packaging and online questionnaire was conducted to examine consumer preference for a new product. According to the results it can be concluded that the production of this chocolate would be desirable. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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