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undergraduate thesis
Usporedba senzorskih svojstava različitih punjenih čokolada
2024. urn:nbn:hr:277:047257
Kekelić, Benjamin
Josip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega

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Kekelić, B. (2024). Usporedba senzorskih svojstava različitih punjenih čokolada (Undergraduate thesis). Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:277:047257

Kekelić, Benjamin. "Usporedba senzorskih svojstava različitih punjenih čokolada." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. https://urn.nsk.hr/urn:nbn:hr:277:047257

Kekelić, Benjamin. "Usporedba senzorskih svojstava različitih punjenih čokolada." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. https://urn.nsk.hr/urn:nbn:hr:277:047257

Kekelić, B. (2024). 'Usporedba senzorskih svojstava različitih punjenih čokolada', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, accessed 27 January 2025, https://urn.nsk.hr/urn:nbn:hr:277:047257

Kekelić B. Usporedba senzorskih svojstava različitih punjenih čokolada [Undergraduate thesis]. Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega; 2024 [cited 2025 January 27] Available at: https://urn.nsk.hr/urn:nbn:hr:277:047257

B. Kekelić, "Usporedba senzorskih svojstava različitih punjenih čokolada", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, Požega, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:277:047257

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Metadata
TitleUsporedba senzorskih svojstava različitih punjenih čokolada
Title (english)Comparison of Sensory Properties of Different Filled Chocolates
AuthorBenjamin Kekelić
MentorSvjetlana Škrabal (mentor)
MentorMaja Ergović Ravančić (komentor)
Committee memberAna Mrgan (predsjednik povjerenstva)
Committee memberSvjetlana Škrabal (član povjerenstva)
Committee memberHelena Marčetić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega
Požega
Defense date and country2024-02-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Jedan od najpopularnijih proizvoda na globalnom tržištu je čokolada koju prihvaćaju i vole sve dobne skupine. Još u davna vremena, narodi Maja, Azteka i Tolteka kultivirali su drvo kakaovca prije više od 3 000 godina. Pripremali su ga kao piće, kao ceremonijalni napitak ili koristili kao platežno sredstvo. Propisana zakonska regulativa najviše u obzir uzima Pravilnik o kakau i čokoladnim proizvodima (NN 73/2005). Preporučeno je pet znakova po kojima se može prepoznati kvaliteta mliječne i punjene čokolade: izgled, zvuk lomljenja čokolade, aroma, tekstura i okus čokolade. U radu je provedeno istraživanje usporedbe senzorske kakvoće mliječnih punjenih čokolada dvaju različitih proizvođača i dvaju različitih vrsta čokolada. Također su proučavane cijene čokolada s osvrtom na prihvatljive i stvarne cijene. Rezultati istraživanja pokazali su da je topivost i boja čokolade bitno svojstvo za percepciju prihvatljivosti čokolade, da su obje vrste jednonog od proizvođača bolje ocijenjene. Utvrđeno je da su u većini slučajeva cijene čokolade u skladu s prosječnom ocjenom za dobivena senzorska svojstva.
Abstract (english)
One of the most popular products on the global market is chocolate, which is accepted and loved by all age groups. In ancient times, the Mayan, Aztec, and Toltec peoples cultivated the cocoa tree more than 3,000 years ago. It was prepared as a drink, as a ceremonial drink, or used as a means of payment. The prescribed legislation mostly considers ordinances on cocoa and chocolate products (Official Gazette 73/2005). Five signs are recommended by which the quality of milk and filled chocolate can be recognized: appearance, sound of chocolate breaking, aroma, texture, and taste of chocolate. In the paper, a comparison of the sensory quality of milk-filled chocolates from two different manufacturers and two different types of chocolates was conducted. The prices of chocolates were also studied concerning acceptable and actual prices. The results of the research showed that the solubility and color of chocolate are important properties for the perception of the acceptability of chocolate and that both types were rated better by one of the producers. It was found that the chocolate prices are in line with the average score for the obtained sensory properties.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:277:047257
Study programmeTitle: Biotechnical Sciences - Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2024-03-01 09:34:35