Desenvolvimento de drageados de chocolate

Abstract

This work focused on the development of chocolate panned goods with different centers that could be proposed to extend the range of products of the Imperial – Produtos Alimentares, S.A. company. With this aim, the following sequential steps were performed (i) market search for different centers, (ii) market search and contact with suppliers, (iii) the development of prototypes at laboratory scale and, finally, (iv) sensory tests and calculation of the nutritional value of the various selected products. The centers selected for the development of chocolate panned goods were: jellies and dried fruit. Initially, several samples were panned but only a few were selected according to the requirements of the company (chocolate panned goods with jelly fruit center from suppliers B (strawberry, lemon, cherry and orange) and C (Tartitas Fondant) and chocolate panned goods with whole dried strawberry center and whole dried cherry center from suppliers I and H, respectively). In a second phase, the search for further suppliers was pursued and the development of new products was initiated. Three different coatings were tested for the jelly centers from supplier B, which included milk chocolate; milk chocolate and powdering with the freeze dried jelly fruit and milk chocolate; white chocolate and powdering with the freeze dried jelly fruit. Additionally, samples of concentrated fruit and combined ingredients were panned (pieces of strawberry, orange with crisped cereals, caramel with biscuit and blackcurrant with dehydrated apple). The amount of chocolate applied on each test depended on the size and quantity of sample to be panned. Upon analysis of all the results (sensory analysis and nutritional value), the best formulations are chocolate panned goods with whole dehydrated fruit center, namely, those containing strawberry from supplier M and cherry from supplier H. These products showed a better nutritional balance (414 and 426 Kcal, respectively). Concerning the chocolate panned goods with jelly centers from suppliers B and C selected in the first step, it was only possible to estimate the nutritional value, which was 383 and 426 Kcal per 100 g, respectively. In what refers to chocolate panned goods with center from supplier B developed in the second step, differences were verified in the tasters’ preference with regard to the presence of the layer of the freeze dried powder fruit. These differences were more obvious in the chocolate panned goods with citrus jellies, since the tasters preferred those without the powdered freeze dried fruit. Regarding the nutritional value of this set of chocolate panned goods, the differences are mainly due to the different amounts of chocolate and the presence or absence of the powdered freeze dried fruit. Regarding the chocolate panned goods with concentrated fruit and combination of ingredients centers, the sensory analysis performed showed satisfactory results, according to the scores obtained. In what refers to the nutritional value, the small differences that have occurred are mainly due to the nutritional composition of the centers. From this set of chocolate panned goods, the best choice, from both nutritional and sensorial points of view, were those made with orange and crisped cereals centers because, besides not being the more caloric (434 Kcal), these were the ones that had better sensory test scores.

Date of Award	2012
Original language	Portuguese
Awarding Institution	Universidade Católica Portuguesa
Supervisor	Sofia Vieira da Silva (Supervisor)