| الوصف: |
Cilj ovog diplomskog rada bio je ispitati svojstva tamnih čokolada s dodatkom liofiliziranog meda. Korišten je bagremov med koji je sušen procesom liofilizacije pri čemu su korištena dva nosača, maltodekstrin i kazein. Liofilizirani med se u čokoladu dodavao u udjelima 5, 10 i 15 %. U laboratorijskim uvjetima, u kugličnom mlinu, proizvedene su tamna čokolada bez dodatka meda, te tamne čokolade s različitim udjelima meda sušenog s različitim nosačima. Nakon proizvodnje određeni su i sljedeći parametri: boja, aktivitet vode, udio proteina, ugljikohidrata, vlakana i ukupnih polifenola. Boja i aktivitet vode su praćeni tijekom skladištenja. Ukupna promjena boje kod čokolada s dodatkom sušenog meda bila je veća u odnosu na čokoladu bez dodatka sušenog meda. Aktivitet vode je s vremenom je rastao kod svih analiziranih uzoraka. Udio ukupnih polifenola se smanjio, a potom rastao kod čokolada gdje je korišten nosač kazein, a kod čokolada gdje je korišten nosač maltodekstin se smanjio. Povećanje udjela proteina uočeno je kod čokolada s oba tipa nosača, no nešto veće je povećanje kod onih s nosačem kazeinom. Ispitivanjem udjela ugljikohidrata u uzorcima uočeno je povećanje udjela glukoze i fruktoze, a smanjenje udjela saharoze povećanjem udjela meda. Udio ukupnih vlakana bio je veći kod svih uzoraka s dodatkom sušenog meda u odnosu na čokoladu bez dodatka sušenog meda osim uzorka s 15 % meda kod kojeg je nosač bio kazein. The aim of this thesis was to examine the properties of dark chocolates with the addition of freeze-dried honey. Black locust honey was used, which was freeze-dried with two carriers, maltodextrin and casein. Freeze-dried honey was added to the chocolate in proportions of 5, 10 and 15%. Dark chocolate without the addition of honey and dark chocolates with different proportions of honey and different carriers were produced in a laboratory ball mill. After production, the following parameters were determined: colour, water activity, protein, carbohydrates, fiber and total polyphenol content. Colour and water activity were monitored during storage of chocolates. The total colour change in chocolates with the addition of freeze-dried honey was higher than in chocolate without the addition of freeze-dried honey. Water activity increased with time in all analyzed samples. The proportion of total polyphenols decreased and then increased in chocolates where the carrier casein was used, and in chocolates where the carrier maltodextin was used it decreased. An increase in the proportion of protein was observed in chocolates with both carriers, but the increase was slightly greater in those with a casein carrier. Examining the amount of carbohydrates in the samples showed an increase in glucose and fructose contents, and a decrease in sucrose content with an increase of honey content. The proportion of total fibers was higher in all samples with the addition of freeze-dried honey compared to chocolate without the addition of honey, except for the sample with 15% honey in which the carrier was casein. |
