This diploma thesis deals with the sensory evaluation of selected types of non-chocolate sweets. In the theoretical part the production technology of non-chocolate sweets is described, including raw materials needed. Furthermore, basics of sensory analysis with characteristics of sensory evaluation and selected sensory methods are mentioned. The experimental part deals with the sensory evaluation itself; the selected sensory methods were applied on samples of gummy sweets. Four colours/flavours (strawberry, orange, lemon, apple) from five producers were chosen for evaluation, together 20 samples. The aim was to assess the differences in sensory quality of samples of the same type from different producers. Untrained assessors, from Faculty of Chemistry BUT, were invited for sensory evaluations. Significant differences were found among the samples, glossy appearance and pleasant characteristic taste contributed to the positive evaluation, on the contrary the rigid texture, bland taste and odour and possible off-flavour contributed to the negative evaluation.

This master’s theses deals with a production and characterization of hard candies, a type of non-chocolate sweets. Methods of candies production were optimised with focus mainly on boiling temerature which significantly affects product consistency and stability. Production process optimisation was based on methods of sensoric analysis and Karl-Fishcher titration used to determine the water content in the product. Plant extracts Plectranthus amboinicus and Aronia melanocarpa which were applied to hard candies are rich source of bioactive compounds upon which prepared candies were characterised. Optimal conditions for candies production were – boiling temperature 155 °C, volume of citric acid 0,4 %, volume of Plectranthus extract 2 % and volume of Aronia extract 3 %. There were 42 volatile compounds identified in a sample containing 2 % of Plectranthus extract. Based on their content , the most significant compounds were carvacrol (8,44 %), carotol (1,47 %) and levomenthol (0,99 %). Total content of polyfenols was measured to be 7,10 ± 0,55 mgg-1 per 1 g of hard candy sample, antioxidant activity of a sample was 66,19 ± 1,80 gml-1. It was identified that 42 of volatile compounds were present inside the sample with 3 % of Aronia extract. The most significant being carotol (30,67 %), menthol (1,52 %) and thymol (1,39 %). The overall presence of polyphenols was measured to be 13,87 ± 1,12 mgg-1 per 1 g of the candy sample, the antioxidant activity of the sample was 115,00 ± 2,86 gml-1.

<p>Abstract (in English)</p><p>The task for the diploma work was to develop methods for measuring of moisture content by the Karl Fischer method, in jam, jelly sweets, and fudge.</p><p>The start premises was a for the company whole new equipment, which should be started up. Then programs should be developed for different kind of samples.</p><p>In the task it was as well included to develop methods for dissolving the different kind of samples, since the Karl Fischer method demands completely dissolved sample material.</p>

Abstract (in English) The task for the diploma work was to develop methods for measuring of moisture content by the Karl Fischer method, in jam, jelly sweets, and fudge. The start premises was a for the company whole new equipment, which should be started up. Then programs should be developed for different kind of samples. In the task it was as well included to develop methods for dissolving the different kind of samples, since the Karl Fischer method demands completely dissolved sample material.

Detta är en studie om föräldrars tankar om maten som serveras barnen i förskolan samt vilka åsikter de har om förekomsten av sötsaker och sötade produkter. Data har samlats in genom kvalitativa intervjuer med sex föräldrar till barn från två olika förskolor i en kommun. Tre föräldrar på varje förskola fick svara på frågor om deras tankar om maten på förskolan och vad de har för inställning till att det serveras sötsaker på förskolan.           Flera undersökningar visar att socker inte är bra ur hälsosynpunkt. Sötsaker är en bidragande orsak till flera ohälsosamma tillstånd och sjukdomar. De flesta av föräldrarna var eniga om att det var bra att erbjudandet av sötsaker i förskolan minskat. De tyckte även att det är bra att söta produkter såsom soppor, kräm och yoghurt bytts ut mot nyttigare alternativ. Det var däremot ingen av de intervjuade föräldrarna som såg det som något problem med att barnen fick sötsaker i form av glass eller liknande någon enstaka gång vid speciella tillfällen.           Då förskolebarn äter flera av sina måltider i förskolan finns det också goda förutsättningar att ge barnen goda grunder för att äta hälsosam mat. På båda förskolorna som undersökningen genomfördes på var det bra variation på maträtter. Man serverade bland annat vegetarisk mat en dag i veckan och på den ena förskolan fick barnen många grönskaskalternativ varje dag.           Utifrån resultatet som framkommit i denna undersökning kan man fundera på om det skulle vara en god idé att bjuda in kökspersonal oftare till föräldramöten. Det skulle ge föräldrar möjlighet att få information och ge sina synpunkter direkt till berörda personer. Detta skulle kunna ge föräldrarna en större inblick i maten som serveras för barnen. / This study is about parents thoughts about the food that children are served and their opinions about sweets and sweet products in preschool. Data was collected by qualitative interviews with six parents in two different preschools in one commune. Three parents from each preschool were asked about their thoughts of the food and what they are thinking about offering children sweets and sweetened products at the preschool.           Several studies and researches have shown that consuming sugar is not good from a health perspective. Sweets contributes to several unhealthy conditions and diseases such as obesity. Most of the parents liked the fact that the offering of sweets in preschool has reduced. They also liked that sweet products such as sweet soups, cream and yoghurt has been replaced by healthier alternatives. However, they all thought that it was okay that the children were given sweet treats such as ice cream on special occasions.           Since preschool-children eat several of their meals in preschool there are good conditions to provide the children healthy eating habits. In both preschools where I did my study they had great variation in the meals. Once a week they were served vegetarian food and one of the preschools have many varieties of vegetables every day.           Looking at the result from this study, one can consider inviting the cooking staff to parent-meetings. That would give the parents an opportunity to get information and to give their opinions to the persons concerned. This may give parents a greater insight into the food served to the children

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / The adoption of Geographical Indication (GI) certification represents, among other aspects, a way of innovation and a market advantage. Once studies on this area are recent and few in Brazil, this research had as objective to verify the historical, cultural and economic perception of the actors involved in the production chain of Pelotas sweets in relation to the adoption of Geographical Indication certification. The major promotion of Pelotas sweets is through a fair called Feira Nacional do Doce (FENADOCE), which aims at promoting the sweets culture of the region of Pelotas/RS to the country as well as abroad. The fair also plays a significant economic, cultural and historical role. The case study was carried out through a field research with primary data collection by means of search forms applied to Pelotas sweets consumers and to producer companies, that is, 3 producers that have the GI stamp, 3 associated producers without the IG and 3 producers out of the association, all of them that participated in the fair, 21st FENADOCE, between May 31st and June 2nd, 2013. The results reveal that the consumers with more knowledge about geographical identification are more inclined to pay more for a certified sweet. However, the cost plays a secondary role since the consumers are more influenced by the taste and the beauty of the sweets displayed on the shop windows of the sweets stores. In this sense, the geographical identification is seen not only as a historical and cultural review of the traditional sweets heritage, but also, as a quality assurance stamp. Therefore, with this study we can conclude that the adoption of the IG certification brought to the confectioners recognition and commercial success. The consumers started to be sure of consuming a product that maintains the characteristics of its original recipes and, of course, the unmistakable flavor of Pelotas sweets. / A adoção da certificação de Indicação Geográfica (IG) representa, entre outros aspectos, uma forma de inovação e de diferenciação de produtos. Tendo-se em vista que os estudos nessa temática são ainda muito recentes e escassos no Brasil, esta pesquisa objetivou verificar a percepção histórica, cultural e econômica dos atores envolvidos na cadeia produtiva dos Doces de Pelotas em relação à adoção da certificação de IG. A maior divulgação dos Doces de Pelotas é através da Feira Nacional do Doce (Fenadoce), que visa promover a cultura doceira da região de Pelotas/RS para todo o país e exterior. O estudo de caso realizou-se através de pesquisa de campo com coleta de dados primários por meio de formulários aplicados aos consumidores de Doces de Pelotas e às empresas produtoras, ou seja, três produtores que possuem o selo de IG, três produtores sem certificação associados e, ainda, três produtores fora da associação, que participaram da feira, durante a 21ª Fenadoce, entre os dias 31 de maio e 2 de junho de 2013. Os resultados revelaram que os consumidores com maior conhecimento sobre indicação geográfica estão dispostos a pagar mais por um doce certificado. No entanto, a variável preço acaba desempenhando um papel secundário, pois os consumidores são mais influenciados pelo paladar e pela beleza dos doces expostos nas vitrines das docerias. Nesse sentido, a indicação geográfica é percebida não apenas como um aparato ao resgate histórico-cultural da herança dos doces tradicionais, mas também como mais um selo de garantia de qualidade. Sendo assim, pode-se concluir com este estudo que a adoção da certificação de IG trouxe às doceiras da região reconhecimento e sucesso comercial. Os consumidores passaram a ter certeza de estar consumindo um produto que mantém rigorosamente as características de suas receitas originais e, é claro, o sabor inconfundível do Doce de Pelotas.

This diploma thesis deals with the optimization of jelly candies production, application of herbal extract to produced candies, and subsequent characterization of produced samples in terms of volatile (aromatic) substances, total phenolic substances, antioxidant aktivity, and sensory quality. Optimization parameters – the amount of gelatin and the addition of citric acid, were selected based on the sensory analysis. Additions of 7,5 % gelatin and 2 % acid were proven to be optimal. The sources for the production of herbal extracts were the plants Aronia melanocarpa and Echinacea purpurea, which are known for their high content of bioactive substances. The further sensory analysis determined the optimal amount of extract added to jelly candies samples – in the case of chokeberry it was 4 % and in the case of echinacea it was 1 % of the extract. In the sample with chokeberry extract of optimal composition, ie 7,5 % gelatin, 2 % citric acid, and 4 % extract, 46 volatile substances were determined, of which nonanal (12,17 %) and thymol (8,70 %) were the most represented, the total polyphenol content was 472.88 ± 8.02 gGAEg-1 of the sample and the antioxidant activity was determined to be 828.99 ± 17.74 gTEACg-1 of the sample. The sample with echinacea extract of optimal composition, ie 7,5 % gelatin, 2 % citric acid and, 1 % extract, contained 56 volatile substances, the most represented being nonanal (12,08 %), thymol (6,19 %), and decanal (5,52 %). The total polyphenols in this sample were determined to be 291.09 ± 10.17 gGAEg-1 of the sample and its antioxidant activity was determined to be 850.91 ± 30.29 gTEACg-1 of the sample. Samples with the addition of chokeberry extract, which gave the confectionery a fruity, slightly sour taste and a pink to dark purple color, were considered more pleasant/acceptable; samples with echinacea had an herbal aroma and taste and orange color.

This master´s thesis is focused on determination of aroma active compounds in non-chocolate sweets and their influence on sensory quality/flavour. The theoretical part describes production of non-chocolate sweets, characterizes aroma active compounds including allergenic ones, method for their determination by solid-phase microextraction and gas chromatography with mass detection. For experimental part were used as model samples gummy candies purchrased in regular market. Four flavors were used, specifically yellow (lemon), green (apple), red (strawberry) and orange (orange). The HS-SPME-GC-MS method was used to identify volatile aroma active compounds. To evalutate the sensory quality were used scales, a profile test, and a time course evaluation. Owerall 120 volatille compounds were identified including 8 allergens.

This thesis deals with the assessment of aroma active compounds in non-chocolate confectionery and their influence on sensory quality. In the theoretical part the production technology of non-chocolate confectionery from raw materials to final product is described. Furthermore, aroma active substances, including those potentially allergenic, are characterized, and the method for their determination by solid phase microextraction and gas chromatography with mass spectrometry is briefly described. Sensory analysis and sensory evalutation methods are briefly desribed. Within expermental part of the work selected parametres of the HS-SPME-GC-MS method were optimized, aroma compounds in samples of hard candies were identified, and 24 potentially allergenic aroma substances were identified and quantified. Finally, a sensory analysis of these samples was performed. Differences in the number and type of volatile compounds were found between the samples. Overall 393 compounds were indetified including 19 allergens.

This diploma thesis focuses on identification of aroma active substances and sensory analysis in samples of non-chocolate sweets. For experimental part jelly candies were chosen as model samples. Specifically gummy bears with strawberry, lemon, apple and orange flavour were used. The theoretical part deals with the legislation and technology of manufacturing non-chocolate sweets, characterization of aroma compounds including those which could be allergenic. Furthermore this thesis describes a method of their determination using solid phase microextraction and gas chromatography with mass spectrometry. The end of the theoretical part is dedicated to methods of sensory analysis that were used. In the experimental part, the chosen method HS-SPME-GC-MS was used to identify volatile aroma active substances in selected samples of jelly sweets. The substances that are potentially allergenic were also quantified. For the evaluation of sensory quality scales, profile test and overall acceptability were used. The single samples differ in number and type of volatile compounds depending on producer and flavour. Altogether 119 compounds were identified including 12 allergenic.