Utjecaj dodatka zamjenskih sladila na udjel ugljikohidrata, teksturalna i senzorska svojstva čokolada

undergraduate thesis

• Title (english): Effect of addition of alternative sweeteners on the content of carbohydrates, textural and sensory properties of chocolate
• Author: Matija Biškić
• Mentor: Draženka Komes (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products); Zagreb
• Defense date and country: 2013-09-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu proučavao se utjecaj dodatka različitih zamjenskih sladila na sastav ugljikohidrata, teksturalna svojstva i senzorske karakteristike čokolada. Udjel ugljikohidrata određen je primjenom tekućinske kromatografije visoke djelotvornosti (HPLC-RI). Analiza teksturalnih parametara provela se na analizatoru teksture primjenom testa penetracije i testa s nožem. Senzorsko ocjenjivanje čokolada provedeno je kvantitativnom deskriptivnom analizom. Izmjerila se i raspodjela veličine čestica čokolada i sladila. Dodatak prirodnih zamjenskih sladila rezultirao je povećanjem tvrdoće novoproizvedenih čokolada, kao i razlikama u senzorskim karakteristikama istih u odnosu na referentnu čokoladu (sa saharozom). Udjel ugljikohidrata bio je manji u svim novoproizvedenim čokoladama u odnosu na referentnu čokoladu. Sve čokolade senzorski su dobro ocjenjene ukazujući na veliki potencijal zamjenskih sladila u proizvodnji istih.

Abstract (english)

In this study, the influence of different alternative sweeteners on carbohydrate composition, textural properties and sensory characteristics of chocolates was investigated. Content of carbohydrates was determined by high performance liquid chromatography (HPLC-RI). Analysis of textural parameters was performed on the texture analyzer using penetration test and test with the knife. Sensory evaluation of chocolates was conducted by using quantitative descriptive analysis. Particle size distribution of the chocolates and sweeteners was also measured. Addition of natural alternative sweeteners resulted in higher hardness, as well as in sensory characteristic differences of the newly produced chocolates in comparison to the reference chocolate (with sucrose). Content of carbohydrates was lower in all newly produced chocolates compared to reference chocolate. All chocolates were rated good in sensory characteristics indicating a great potential of alternative sweeteners in production of chocolates.

• Keywords: čokolada; sladila; senzorska svojstva; tekstura; ugljikohidrati
• Keywords (english): chocolate; sweeteners; sensory characteristics; texture; carbohydrates
• Language: croatian
• URN:NBN: urn:nbn:hr:159:563480
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-04 08:00:37