This study aimed to develop three new viable chocolate products being brought to market by integrating pre-existing ranges of the company Imperial – Produtos Alimentares S.A., namely: (i) milk chocolate bar with fruit flavouring; (ii) white chocolate bar with fruit flavouring for culinary use; and (iii) dark chocolate bar with flowers and/or fruit flavouring and inclusions. To this end, and for each product, a basic strategy was followed that began with research and contact with suppliers, followed by prototyping at laboratory level, to which Sensory Analysis methodologies (preliminary assessments and methods of Sensory Analysis) were applied and upon approval of the most suitable prototypes, calculation of their nutritional information would be performed. For the Project 1 - Milk chocolate bar with fruit aroma, the fruit flavouring tested included: banana, lime, lemon, apple, watermelon and cantaloupe in various concentrations. Two products were approved namely the formulation - milk chocolate with sour apple flavour and citric acid and milk chocolate with watermelon flavouring. For the design of Project 2 - White chocolate bar with fruit flavouring for culinary use, samples were tested with pineapple, coconut, orange, lemon, mango, passion fruit and strawberry flavourings. The approved formulation was white chocolate with mango aroma. For the design of Project 3 - Dark chocolate bar with flowers/fruit flavouring and inclusions, two types of dark chocolate mass were tested, mass with 55% and 70% cocoa solids, to which flower/fruit flavourings (teas/infusions: white, camomile , darjeeling, black, earl grey, green and red, mint - pepper, violet and pina-colada) were added and combined with various fruit inclusions (apricot and orange blossom, almond, blackberry, pineapple, cherry, coconut, raspberry, red fruits, ginger, lychee, lime, lemon and ginger, apple, mango, blueberry and pomegranate). The following formulations were approved: Dark chocolate with 70% cocoa solids with green tea and blackberries; Dark chocolate with 55% cocoa solids with combinations: white tea and raspberry; darjeeling tea and lychee; earl grey tea and lemon; pina colada and ginger; red tea and pomegranate; violet and almond. By the time that this internship report was completed, the only product that actually hit the market was the white chocolate bar with mango aroma for culinary use.
Date of Award | 2015 |
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Original language | Portuguese |
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Awarding Institution | - Universidade Católica Portuguesa
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Supervisor | Sofia Vieira da Silva (Supervisor) |
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- Mestrado em Engenharia Alimentar
Desenvolvimento de tabletes de chocolate com aromas e/ou inclusões
Vieira, A. L. P. (Student). 2015
Student thesis: Master's Thesis