prikaz prve stranice dokumenta Razvoj čokolade s jakim alkoholnim punjenjem
  Download
PDF 1.95 MB
master's thesis
Razvoj čokolade s jakim alkoholnim punjenjem
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:989924
Trgovac, Mirela
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Trgovac, M. (2020). Razvoj čokolade s jakim alkoholnim punjenjem (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:989924

Trgovac, Mirela. "Razvoj čokolade s jakim alkoholnim punjenjem." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:989924

Trgovac, Mirela. "Razvoj čokolade s jakim alkoholnim punjenjem." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:989924

Trgovac, M. (2020). 'Razvoj čokolade s jakim alkoholnim punjenjem', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:989924

Trgovac M. Razvoj čokolade s jakim alkoholnim punjenjem [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:989924

M. Trgovac, "Razvoj čokolade s jakim alkoholnim punjenjem", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:989924

Metadata
TitleRazvoj čokolade s jakim alkoholnim punjenjem
Title (english)Development of Chocolate with a Strong Alcoholic Filling
AuthorMirela Trgovac
MentorĐurđica Ačkar (mentor)
MentorBorislav Miličević (komentor)
MentorVeronika Barišić (pomoć pri izradi, neposredni voditelj)
Committee memberDrago Šubarić (predsjednik povjerenstva)
Committee memberĐurđica Ačkar (član povjerenstva)
Committee memberBorislav Miličević (član povjerenstva)
Committee memberAntun Jozinović (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2020-07-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
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.
Abstract (english)
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.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:989924
ProjectNumber: UIP-2017-05-8709
Title: Primjena kakaove ljuske u proizvodnji čokolade i srodnih proizvoda
Acronym: COCOCHOCO
Leader: Đurđica Ačkar
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: UIP
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2020-09-02 08:13:32