DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7701-048-1-0233

VLIV NÁPLNĚ NA SENZORICKOU HODNOTU PLNĚNÝCH ČOKOLÁDOVÝCH CUKROVINEK / EFFECT OF FILLING ON THE SENSORY VALUE OF FILLED CHOCOLATE CONFECTIONERY

Veronika Šafránková1, Renáta Dufková1, Luděk Hřivna1, Tomáš Gregor1, Kateřina Týblová1
1 Ústav technologie potravin, Agronomická fakulta, MENDELU, Zemědělská 1665/1, 613 00 Brno

An investigation was conducted into the effect of different fillings on the sensory value of filled chocolate confectionery. Five filling variants were produced and subsequently evaluated in terms of appearance, texture, taste and overall impression. The results showed that the addition of chia seeds, mango puree with chilli and freeze-dried mango did not have a significant negative effect on the sensory acceptability of the products. Conversely, the green tea and matcha filling was found to be less palatable due to the presence of extraneous flavours. The study concluded that the selection of appropriate ingredients and the implementation of effective technological processes are crucial in ensuring the quality and sensory appeal of filled chocolate confectionery.

Keywords: pralines, ganache, sensory analysis

pages: 233-238, online: 2025



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