Analysis of chocolate. Investigation of the composition of chocolate by labels

Project work

"Chemical analysis of the composition of chocolate and its effect on human health"

The project was completed

grade 10 students:

Gafarova Alsou

Supervisor

chemistry teacher:

Grebennikov t.

2016 - 2017 academic year

Content

Introduction …………………………………………………………………………… ..

I... Theoretical part………………………………………………………………….

2. Classification of types of chocolate …………………………………………………

3. Proper storage of chocolate ………………………………………………….

4. The composition of the chocolate according to GOST …………………………………………………………

5. The chemical composition of chocolate. ………………………………………………………

II... Experimental part……………………………………………………………

Research objects ………………………………………………………………… ..

Experience number 1 .....................................................

Experience number 2.Determining the quality of the "chocolate bar" .... …………………………..

Experience number 3.Detection of carbohydrates in chocolate ………………………………………...

Experience number 4.Detection of proteins in chocolate (xanthoprotein reaction) ………...

Sociological survey ……………………………………………………………………

Conclusion………………………………………………………………………………….

1. General conclusions ……………………………………………………………………………

Bibliographic list………………………………………………………………

Application…………………………………………………………………………………

Introduction

This work is relevant at any time, since chocolate is a favorite delicacy of both children and adults. The popularity of tile products on the shelves of our stores and their wide range makes it difficult to make a choice before buying. In the minds of consumers, many questions arise regarding the choice of a chocolate bar. Does the price indicated on the package, in terms of its quality, correspond to which brand of chocolate bar is more useful, which is more natural? Is chocolate harmful to young children? Do I need to limit its consumption? Is chocolate healthy? We decided to find answers to these and many other questions by performing this research work. We would like to study the composition of chocolate, learn about the content of useful and harmful additives, find out whether chocolate is useful or harmful for the health of people, especially children.

Objective of the project : investigate the chemical compositionand propertieschocolate of differentvarietiesand study its effects on human health.

Research objectives:

Get to know different types of chocolate.

Identify the most popular chocolate varieties.

Determine the quality of chocolate according to GOST.

Study the chemical composition of different types of chocolate.

Conduct a qualitative analysis of the studied samples of chocolate products.

Compare their chemical composition.

Study the effects of chocolate on human health.

Conduct a survey among classmates about the dangers and benefits of chocolate.

Find out how chocolate is currently used in medicine and cosmetology.

Hypothesis: Chocolate has a beneficial effect on human health and well-being when consumed in moderation.

Item research - chocolate.

Object of study - chemical composition of chocolate, clarification of its quality in accordance with GOST.

Project type : individual, long-term, interdisciplinary (chemistry and biology), experimental.

Forms of presentation of project results : report, presentation.

Types of chocolate:

Milk chocolate "Alenka"

Air white chocolate

Dark chocolate "Babaevsky"

Theoretical part

1. The history of the creation of chocolate.

A strange foreign word "Chocolate".

The word "chocolate" is one of the few words that are easily recognizable in any modern language. Even the strictest adherents of the purity of their native speech did not begin to construct artificial words to replace the strange foreign borrowing with them. Chocolate is everywhere - chocolate, as well as in Europe, Asia, Australia, America and Antarctica and Africa.

Meanwhile, the history of the word "chocolate", like much that is associated with it, is complex and confusing.

First of all, let's say that chocolate is made from the seeds of the cocoa tree, which for some reason left its name in the drink, but did not pass on to its other products.

It is reliably known. That the word "cocoa" has been used since at least 400 BC. before 100 A.D. Maya Indians (also called Yucatecs) are representatives of one of the most mysterious world civilizations that flourished in southeastern Mexico, Honduras and Guatemala. However, it is known that this word was still known by the distant ancestors of the Maya - representatives of the so-called Olmec culture, who lived on the territory of modern Mexico for 1000 years BC. Then the recipes for making a drink from cocoa from the Mayans were inherited by the Aztecs, who for a long time dominated in Central America before his death as a result of their conquest by the Spaniards in the early 16th century.

The cocoa tree also has a scientific botanical name - Theobroma cacao. It was given in 1753 by the Swedish naturalist Karl Linnaeus (1707 - 1778), which means in Latin "food of the gods" (Appendix 1).

As for the word "chocolate" itself, its origin is hidden in the darkness of centuries. It is produced both from the Yucatec word “Chokolaj”, which means “to drink together”, and from the combination “chocolhaa”, meaning “hot drink,” or from the word “Chocolatl” that allegedly existed in the language of the Indians, although no documentary evidence has naturally survived ... ...

The question of the origin of the word "chocolate" remains open, which, however, does not at all implore the dignity of the chocolate itself.

However, we note that initially, the word "chocolate" meant exactly the drink that the Europeans met at the beginning of the 16th century.

250 years have passed from the name of the drink to the familiar name of a chocolate bar with the word "chocolate".

The modern history of chocolate.

Until the early 19th century, chocolate existed only in the form of a drink, until the Swiss chocolatier François-Louis Cayet came up with a recipe that turned cocoa beans into a solid, oily mass. A year later, a chocolate factory was built near the town of Vevey, followed by the opening of chocolate factories in other European countries.

The first chocolate bar.

The turning point in the history of the emergence of chocolate was 1828, when the Dutchman Konrad van Houten managed to obtain pure cocoa butter, thanks to which the royal delicacy acquired the solid form familiar to us.

In the middle of the 19th century, the first chocolate bar appeared, which consisted of cocoa beans, sugar, cocoa butter and liqueur. It was created by the English firm "Fry and Sons" (J.S. Fry & Sons), which in 1728 built the first mechanized chocolate factory in Bristol. Two years later, a similar product was launched on the market by the Cadbury Brothers, which in 1919 absorbed the creator of the first chocolate bar (Appendix 2).

Creation of white and milk chocolate.

The turning point in the history of the noble sweetness was 1875, when the Swiss Daniel Peter created milk chocolate. His compatriot, Henri Nestlé, at the beginning of the 20th century began to produce milk chocolate under the Nestlé brand according to this recipe. Serious competition for him was "Cadbury" in England, "Canebo" in Belgium and the American Milton Hershey, who founded a whole town in Pennsylvania, where they did nothing but make chocolate. Today, the town of Hershey is a real museum, reminiscent of the scenery of the movie "Charlie and the Chocolate Factory".

In 1930, Nestlé began producing white chocolate. A year later, a similar product appeared at the American company M & M's.

The history of chocolate in Russia.

It is not known for certain when imperial Petersburg learned about chocolate. Historians do not name the exact date. It is only known that during the reign of Empress Catherine II the recipe for a wonderful delicacy was brought to Russia by the Latin American ambassador and officer Francisco de Miranda.

In the middle of the 19th century, the first chocolate factories appeared in Moscow, however, they were controlled by foreigners: the Frenchman Adolphe Sioux, the creator of “A. Sioux and Co. "and the German Ferdinand von Einem - the owner of" Einem "(today -" Red October "). Boxes with “Einem” sweets were decorated with velvet, leather and silk, and the sets with surprises included notes of specially written melodies.

The first domestic production of chocolate was established by Alexei Abrikosov, a talented merchant and self-taught marketer. At his factory, created in the 50s of the 19th century, chocolate was produced in exquisite collectible packages: on the cards that were put inside, there were portraits of famous artists. Abrikosov also invented baby wrappers with ducks and gnomes. The famous caramel "Crow's Feet", "Crayfish Tails" and "Duck Noses", everyone's favorite chocolate Santa Clauses and hares - all these are branded creations of the talented pastry chef. In the 20th century, Abrikosov's brainchild turned into the Babaevsky confectionery concern.

Today, a royal delicacy with a long history is available to everyone and is probably the most attractive sweetness in the world. The history of chocolate doesn't end there. Talented confectioners tirelessly improve their skills in order to give us a piece of such simple happiness, familiar from childhood, every day.

2. Classification of types of chocolate.

Chocolate, perhaps the most popular delicacy in the world, which is made on the basis ofcocoa products, that is, cocoa butter and cocoa liquor. It may also include some additives in the form of liqueurs, nuts, candied fruits.

Exactlyby the content of cocoa in chocolate, it is divided into:

bitter;

semi-bitter, or dessert;

lactic.

In dark chocolatecontainsmore than 60% cocoa... It has a specific bitter taste with a barely perceptible salty aftertaste. This kind of chocolateconsidered dietarybecause it is low in sugar, low-fat dairy products and no additional sweet ingredients are added to it. Nuts are sometimes used as a filling.

Semi-bitter chocolatecontainscocoa from 35% to 60%... It comes with fillings and various additives. This type of chocolate is also called classic.

Contains cocoanot more than 35%... Powdered milk is added to it, which can contain up to 20%.

By the method of processing and recipechocolate is divided into:

dessert;

ordinary;

porous.

The main differencedessert chocolatefrom the usual consistsin processing technologyand grinding cocoa mass.Dessert chocolatehas a finer dispersion, that is, the size of cocoa particles, because it is subject to prolonged processing in conchmachines. Due to this, it has morehigh aromatic and taste qualitiescompared to regular chocolate.

It is obtained from the dessert mass by a special processing method. It is saturated with carbon dioxide, which is released and forms sucheveryone's favorite bubbles.

Depending on thecontent of additives in chocolate, it is subdivided into:

chocolate with additives;

chocolate without additives;

filled chocolate.

Chocolate without additivesIs a classic chocolate with a specific cocoa flavor. It is made only using cocoa butter, cocoa mass and sugar.

Chocolate with additivesmore varied in aroma and taste. The additive can be milk, all kinds of nuts, raisins, pieces of fruit, crumbs of cookies or waffles, and much more, including sesame seeds, pepper, lemon.

Chocolate with filling- This is an ordinary chocolate, inside of which there is mainly a liquid or pasty filling. In such chocolate, the filling is 50%. The most commonly used fillings are fondant, nutty, chocolate, creamy, milk, cream, or jelly fillings.

Another criterion for the classification of chocolate can be distinguishedchocolate shape:

slab chocolate;

curly chocolate;

bars;

chocolate glaze.

3. Proper storage of chocolate.

Chocolate is a very capricious product. He is afraid of everything: air, moisture, sunlight, temperature changes.

To prevent chocolate from spoiling and causing more harm than good, it, like other products, must be stored correctly.

First, since chocolate is afraid of the heat of the sun's rays, it cannot be kept in places where it would be exposed to sunlight. In the sun, it will not only melt, but also acquire an unpleasant bitter taste.

Secondly, the ideal temperature for storing chocolate is a temperature of +16 degrees. Of course, nothing bad will happen if the chocolate is kept at a temperature of +20 for some time. But it should be remembered that at temperatures above +21, the chocolate will simply begin to melt. That is, the cocoa butter, which is contained in chocolate, will begin to melt, then when the temperature drops, the fat contained in the butter will undergo a crystallization stage and a far from noble “gray”, that is, a white bloom, will appear on the surface of the previously shiny chocolate bar.

By the way, the same plaque will appear on chocolate if you store it in the refrigerator. Only in this case will the chocolate “turn gray” due to sucrose crystals, which will appear on the bar after freezing the water. So keeping chocolate in the refrigerator is also not recommended. And the relative humidity of the storage of chocolate is no more than 75%.

Third, chocolate is afraid of odors. It saturates them very easily, so it is recommended to store it in a tight package, away from spices, perfumes and other strong aromas.

Fourth, you won't be able to store chocolate indefinitely. Like any other product, chocolate has its own shelf life and shelf life. These are different things and it is worth knowing them well.

The shelf life indicated on the label of a chocolate or box of chocolates means that the manufacturer guarantees the preservation of the quality of the product for the specified period. If the shelf life is slightly longer than the specified one, then the chocolate can still be consumed.

But if the expiration date is exceeded, then this chocolate should simply be thrown away, it can be hazardous to health.

Therefore, when buying chocolate, carefully look at the packaging and determine the expiration date and shelf life of this product.

By the way, each type of chocolate has its own shelf life, and it depends on the amount of fat in the chocolate. Therefore, the more fat in chocolate, the shorter its shelf life. Therefore, white chocolate is stored for no more than one month, since it contains the most cocoa butter when compared to or.

What is the shelf life of each type of chocolate?

The longest shelf life for bar chocolate is 12 months.

Dessert chocolate without additives is stored for no more than 6-10 months.

Dessert chocolate with additives and fillings - 3 months.

As mentioned above, it is stored for no more than 1 month.

Unpackaged bulk chocolate should be stored for no more than 2 months.

Chocolates made by hand with the addition of fruits and other natural fillings are stored for no more than two weeks from the date of manufacture.

4. The composition of the chocolate according to GOST.

Russian chocolate is produced in strict accordance with GOST 52821-2007 "Chocolate", which came into force in 2007 and applies to the following types of confectionery: chocolate, milk chocolate, unsweetened chocolate, bitter, dark and white chocolate, as well as their combinations, filled chocolate and chocolate products. The production of chocolate in full compliance with the technical conditions allows the use of new types of raw materials for the manufacture of products, thereby contributing to an increase in the shelf life of products.

Gost milk chocolate provides for the production of confectionery products based on cocoa products, sugar, milk or products of its processing. The composition of milk chocolate usually remains unchanged: cocoa mass, sugar, whole milk powder, cocoa butter and various additives, most often vanilla and other flavors. Based on this, the milk couverture, in accordance with the requirements of GOST, must contain at least 55% sugar and 25% cocoa. The remaining 20% ​​is 14% milk powder and 6% various flavored additives. This light chocolate is ideal for making mousses and is great for garnishing due to its caramel and vanilla properties.

GOST chocolate general specifications define the standard for the main types of chocolate. A real high-quality product, in terms of its taste and basic organoleptic properties, must be in full compliance with the following indicators:

1. The surface must be uniform and smooth;

2. On the surface of the chocolate, the presence of a whitish coating is unacceptable;

3. At the break, the chocolate bar should be matte;

4. When broken, high-quality chocolate produces a dry crunch;

5. Chocolate should melt in your mouth, because cocoa butter begins to melt at a temperature of 32 degrees;

6. The presence of a "greasy aftertaste" indicates the presence of cocoa butter equivalents in the chocolate.

In accordance with the requirements of GOST, the shelf life of chocolate that does not contain additives is six months, chocolate with fillings is no more than three months. Foreign manufacturers allow the shelf life of their chocolate from one to one and a half years. It should be noted that a long shelf life is by no means an indicator of the low quality of chocolate products and the presence of preservatives in them. Natural cocoa butter is an antioxidant that prevents fat oxidation, so chocolate containing natural cocoa butter can have a shelf life of up to two years.

5. The chemical composition of chocolate.

5-8% protein, 35-40% fat, 50-60% carbohydrates, alkaloids - theobromine and caffeine, 0.5% each, 1% tannins and salts of potassium, phosphorus, magnesium, iron.

-Caffeine refers to psychostimulants. Even in moderate doses, it increases mental performance, improves mood, creates a feeling of vigor and burst of energy.

-Theobromine is a stimulant of cardiac activity, dilates blood vessels of the heart and kidneys, enhances urination.

Chocolate contains substances that affect the emotional centers of the brain and create a sense of well-being in the human body; these include anandamide, phenylethylamine, and tryptophan.

- Anandamide- a biologically active substance, including those produced in the body. Anandamide regulates the mechanisms of origin of pain, depression, memory, appetite, etc.

- Phenylethylamine Is a chemical that is the initial compound for some neurotransmitters that affect the occurrence and conduction of a nerve impulse.

- Tryptophan- an essential amino acid found in animal proteins, which is used by the body to synthesize serotonin. Serotonin reduces pain sensitivity and tension, improves sleep processes, thereby acting on the body as an antidepressant.

Cocoa butter contains stearic, palmitic, lauric, arachidonic and oleic fatty acids. Due to this, chocolate has a high energy value, saturated fatty acids give it a solid state, since they have a high melting point, and unsaturated and one polyunsaturated fatty acid determine to a certain extent its therapeutic and prophylactic value.

Experimental part.

Research objects:

Dark chocolate "Babaevsky"

Manufacturer : OJSC "Confectionery Concern Babaevsky"

Composition : Sugar, cocoa mass, half hazelnut kernel, cocoa butter, milk fat, rectified ethyl alcohol, emulsifiers: soy lecithin E476, salt, tea, drinking water, vanilla flavor.

Milk chocolate "Alenka"

Manufacturer : JSC "Red October"

Composition : Sugar, whole milk powder, cocoa butter, cocoa mass, emulsifiers: soy lecithin, E476, flavorings.

White chocolate "Porous"

Manufacturer : CJSC "Factory Russian Chocolate"

Composition : Sugar, cocoa butter, whole milk powder, lactose, whey powder, milk fat, emulsifiers: soy lecithin, E476, flavoring.

Table # 1

content in 100 g of product

name of chocolate

proteins

fats

carbohydrates

the nutritional value

Dark"Babaevsky"

8.5 g

39.0 g

41.0 g

560 kcal

Milk "Alenka"

7,0 g

34.0 g

53.0 g

550 kcal

White "Porous"

4.4 g

27.0 g

65.0 g

525 kcal

Experience number 1 ... How to test chocolate "for usefulness"?

25-30% of the content of cocoa beans in the bar indicates a rather low quality of this chocolate,

35-40% characterizes chocolate of average quality,

40-45% is quite good chocolate,

45-60% - this is an excellent chocolate bar that will benefit you.

Table No. 2

Sample

Cocoa bean content

Dark"Babaevsky"

54,3 %

Milk "Alenka"

32,0 %

White "Porous"

20.0 %

Output : White chocolate "Porous" and "Alenka" are the least useful, and the bitter variety of "Babaevsky" chocolate is the leader in the studied indicator and is the most useful for the body.

Experience number 2. Determination of the quality of the "chocolate bar".

(The composition of the "chocolate bar" according to GOST should include only crushed cocoa beans, cocoa butter. When vegetable fats are added to these products, soybeans should be called "sweet bar". "White chocolate" contains a small amount cocoa butter, the basis of this chocolate is condensed milk.

For the experiment, samples of chocolate bars of different brands weighing 5 g are taken, placed in different test tubes and heated in a water bath until the end of melting. The melting point of the sample is determined with a thermometer. The measurement results are entered in the table (table. No. 2). With an increase in the proportion of vegetable fats in the composition of chocolate, and therefore, the chemical composition of chocolate, the melting point of chocolate decreases

Table No. 3

Melting temperature, 0 WITH

Dark chocolate "Babaevsky"

67 0 WITH

Milk chocolate "Alenka"

62 0 WITH

White chocolate "Porous"

64 0 WITH

Output: The lower the melting point, the more vegetable fats and less cocoa butter. The best composition of the dark chocolate "Babaevsky".

Experience number 3. Detection of carbohydrates in chocolate.

Pour grated chocolate into a test tube and add 2 ml of distilled water. Shake the contents of the tube well several times and filter. 1 ml of 2M sodium hydroxide solution is added to the filtrateNaOHand 2-3 drops of 10% copper sulfate solution (II) CuSO 4 , the tube is vigorously shaken. A bright blue color appears. This reaction is provided by sucrose, which is a polyhydric alcohol.

Output: Most of the sucrose in the white "Porist", and least of all in the dark "Russian"

Experience number 4. Detection of proteins in chocolate (xanthoprotein reaction).

Pour grated chocolate (about 1 cm in height) into a test tube and add 2 ml of distilled water. Shake the contents of the tube well several times and filter. 0.5 ml of concentrated nitric acid is added to 1 ml of the resulting filtrateHNO 3 and the resulting mixture is heated. A yellow color is observed, turning into orange-yellow when 25% aqueous ammonia is added. Such a reaction is produced by the residues of aromatic amino acids that make up the proteins of chocolate.

Output : All samples contain proteins. Most of all in dark chocolate "Russian"

Sociological survey.

Conclusion

Chocolate is a confection made from cocoa beans with sugar and other food components. Natural chocolate is chocolate containing only cocoa products (cocoa beans, cocoa butter) and sugar. Having studied information from various literary and Internet sources, we came to the conclusion that the benefits of eating chocolate surpass its described harmful effects, if you use the "sweet treat" in moderation.The hypothesis was confirmed.

1. General conclusions :

Chocolate in moderation has a positive effect on human health.

Most schoolchildren who consume chocolate do not know what effect it has on the human body.

Chocolate lovers are less likely to suffer from diseases such as stomach ulcers, hay fever.

Chocolate stimulates the release of the so-called happiness hormones - endorphins.

Contains antioxidants to help maintain healthy heart and blood vessels.

It has an invigorating effect, although it contains less caffeine than coffee.

Contains antibacterial ingredients that fight dental caries.

Of the studied samples of chocolate, the highest content of cocoa beans is noted in dark and bitter varieties of chocolate, which are the most useful.

White chocolate is the least high-calorie, contains no cocoa beans, therefore it is the least allergenic and safest.

• To reduce the risk of allergies, white chocolate is best for young children.

  Dark chocolate is best suited to increase hemoglobin levels.

  In order to avoid allergic reactions, it is better to use natural chocolate without additives.

  People suffering from hypertension need to avoid dark chocolate with a high percentage of cocoa.

  To quickly replenish the body with a small amount of energy (for example, during an exam), it is effective to eat several pieces of chocolate, which contains a large amount of sugar. Milk chocolate is best suited for this purpose.

  If you are depressed or simply in a bad mood, eat dark chocolate and soon you will notice that there are wonderful moments of joy in life! Annex 1.

  School student survey

Products are accepted in batches. A batch is considered to be a product of the same type, grade and name, developed in one shift and drawn up in one quality document, which contains the name of the manufacturer, its location, the name of the product, the date of production, confirmation of the conformity of the quality of the regulatory documentation and the designation of this documentation.

To control organoleptic and physicochemical indicators, selective one-stage normal control is used at a special level S-3 (Table 1).

To control quality indicators Table No. 1

Then, from different places of each unit of transport packaging in the sample, the following are selected:

љ 1 tile - with a net weight of more than 100 g;

љ 3 tiles - with a net weight of 50 to 100 g inclusive;

љ 6 tiles - with a net weight of up to 50 g inclusive.

A separate sample weighing about 300 g is made from the selected tiles.

The combined sample is divided into 3 parts, one of which is sent for testing to the laboratory, and two are left as controls for repeated tests.

Samples in the form of cans, tiles, packs are wrapped in thick paper and tied with twine. The prepared samples are sealed and accompanied by an act of sampling indicating:

љ serial number of the sample;

љ product name;

љ name of the manufacturer and its address;

љ batch or wagon numbers;

љ sample mass;

љ batch size;

љ type of tests for which the sample is directed.

In the process of preparing samples of chocolate for laboratory tests, it is crushed on a grater or with a mechanical chopper and placed in a tightly closed container.

Examination of the quality of chocolate

Evaluation of the quality of chocolate is carried out according to two main groups of indicators - organoleptic and physicochemical. The examination begins with organoleptic indicators.

Organoleptic indicators include taste, smell, appearance, shape, consistency, structure. The organoleptic assessment of chocolate is carried out at a temperature of 1620C.

The appearance is determined by the condition of the front and bottom surfaces of the chocolate. The front surface of the chocolate without additives should be shiny, without grayish bloom and stains, with the addition it can be slightly dull.

Consistency at a temperature of 180C solid structure of chocolate without additives, with finely ground additions - homogeneous, porous-cellular, coarsely ground additions (waffles, nuts, cookies) should be evenly distributed throughout the mass.

The shape of the chocolate bars and shapes must be correct, without deformations.

Taste and aroma are determined by testing. They should be clearly pronounced with a subtle chocolate or vanilla aroma, aroma from additives and a pleasant bitterness. Chocolate with additives should have a harmonious taste.

Minor defects that do not spoil the appearance of the chocolate, such as crumbs, bubbles, scratch spots, chips are not considered a rejection sign.

Now let's consider the process of conducting an examination to determine the quality of chocolate on specific samples.

For the study, samples of milk chocolate with large additions (in the form of nuts) from three manufacturers were taken:

1. Chocolate milk chocolate with Sudarushka hazelnut;

2. Chocolate milk chocolate Hazelnuts Alpen Gold;

3. Chocolate milk chocolate with Nestle hazelnuts.

First, during the examination, the state of the marking is assessed for compliance with the requirements established in GOST. GOST 6534-89 “Chocolate. General technical conditions ”establishes the following list of information that must be present on the package: trademark, name of the manufacturer, its location, product name, composition of the main components, net weight, date of production, shelf life, information data on nutritional and energy value 100 g of product, designation of the standard.

We will conduct a study of the labels of the samples under study.

1. Chocolate produced by OJSC “Confectionery Association“ Russia ”.

љ trademark, name of the manufacturer, its location (JSC “Confectionery Association“ Russia ”, 443091, Russia, Samara, Prospect Kirov, 257),

љ product name - milk chocolate with hazelnuts Sudarushka

љ composition of the main components (composition: sugar, skimmed milk powder, cocoa mass, cocoa butter, roasted crushed hazelnuts, ghee, emulsifiers (lecithin, E476), natural flavors (butter) and identical to natural ones (vanillin);

љ crushed, emulsifiers (lecithin and E476), flavor identical to natural (vanillin);

љ net weight - 80g

љ production date - 09.11.06;

љ informational data on the nutritional and energy value of 100 g of the product (nutritional value per 100 g: proteins 8.6 g, fats 30.5 g, carbohydrates 54.9 g, energy value 521 kcal);

љ designation of the standard - TU 9125-007-46860044-01;

љ information about certification and barcode - the quality system is certified according to the international standard ISO 9001; barcode - 4 605067 004990.

2. Chocolate produced by LLC "Confectionery factory" Kraft Foods Rus "(Appendix No. 3)

љ trademark, name of the manufacturer, its location (LLC “Confectionery factory“ Kraft Foods Rus ”, 601123, Vladimir region, Petushinsky district, Pokrov, Franz Stolverka street, 10;

љ product name - milk chocolate with hazelnuts “Alpen Gold”;

љ composition of the main components (composition: sugar, cocoa liquor, cocoa butter, whole milk powder, dry milk whey, roasted crushed hazelnuts, milk fat, emulsifiers (soy lecithin and E476), vanillin flavor identical to natural, may contain traces of almonds, peanuts, wheat protein;

љ net weight - 100g

љ production date - 11/17/06;

љ storage period - 9 months from the date of production;

љ informational data on the nutritional and energy value of 100 g of the product (nutritional value per 100 g: proteins 6.4 g, fats 30.3 g, carbohydrates 57.9 g, including sugars 55.7 g, unsaturated fatty acids 15, 5 g, dietary fiber 0.6 g, sodium 0.14 g, energy value 532 kcal);

љ designation of the standard - TU 9125-007-44049419;

љ information on certification and barcode - the quality system is certified according to the international standard ISO 9001; barcode - 4 601738 000032.

3. Chocolate produced by OJSC “Confectionery Association“ Russia ”(Appendix No. 4).

љ trademark, name of the manufacturer, its location (OJSC “Confectionery Association“ Russia ”, 443091, Russia, Samara, Prospect Kirov, 257

љ product name - “Nestle” milk chocolate with hazelnuts;

љ composition of the main components (composition: sugar, whole and skim milk powder, cocoa butter, crushed hazelnuts, cocoa liquor, ghee, emulsifiers (lecithin E476), flavor identical to natural (vanillin), The product may contain a small amount of peanuts;

љ net weight - 100g

љ production date - 01/30/2007;

љ storage period - 9 months from the date of production (27.10.2007);

љ informational data on the nutritional and energy value of 100 g of the product (nutritional value per 100 g: proteins 7.5 g, fats 34.5 g, carbohydrates 53.5 g, energy value 554 kcal);

љ designation of the standard - TU 9125-011-43902960-02;

љ information on certification and barcode - barcode - 4 600384 015407.

After analyzing all the information presented on the packaging and comparing it with the requirements of GOST 6534-89, we conclude that the packaging meets the requirements of GOST and continue the examination and proceed to the study of organoleptic indicators.

Then, after evaluating the packaging, the chocolate is weighed without foil and label to the nearest 0.01 g. After weighing, we get the following results:

Sample No. 1 - Sudarushka milk chocolate with hazelnuts - 99.6 g.

Sample No. 2 - Alpen Gold Hazelnut - 96.4 gr.,

Sample No. 3 - Nestle milk chocolate with hazelnuts - 98.2 gr.

In accordance with GOST, the maximum deviation from the net weight can be 5.0%. Based on this condition and the data obtained, we conclude that all samples correspond to the permissible deviations, which means they can be sent for free sale.

Then we evaluate the samples according to indicators - taste, shape, structure, appearance, consistency, smell and enter the data into the table (see Table 3).

The results of the study on organoleptic indicators Table No. 2

Only one sample indicates the content of cocoa products, sample 2 - Alpen Gold over 27%, and according to the standards, the content should be 25% or more, the rest of the samples are not indicated. All samples were wrapped in foil and a label; none of the samples deviated from GOST 6534-89.

Next, we analyze the results obtained. We compare the obtained indicators with the indicators in GOST and conclude that all samples meet these requirements, and all chocolate samples are standard and can be marketed. However, sample number 1 has a slightly soapy taste, which is accepted by GOST, but as a consumer I would not buy such chocolate. From the presented samples, the best in my opinion is chocolate at number 3 - chocolate "Nestle", it has a pleasant taste and aftertaste.

There are several key takeaways from all of the above research:

1. before the examination, the goods are accepted and samples and samples are taken, this is carried out in accordance with a certain GOST, in my case it is GOST 5904-82 “Confectionery. Acceptance rules, methods of sampling and sample preparation ”,

2. at the very beginning of the examination, the so-called examination of the marking is carried out, where the procedure for checking the conformity of the marking to GOST takes place, in my case it was GOST 6534-89 “Chocolate. General technical conditions ”and as a result of verification, all samples comply with this GOST,

3. Then the examination itself is carried out, I conducted only an examination of the organoleptic properties - taste, smell, appearance, shape, structure, consistency.

4. After analyzing all the data received, I came to the conclusion that all samples comply with GOST and all of them can be freely sold.

When we buy chocolate, first of all we pay attention to the appearance of the label, the name of the chocolate, perhaps, to the name of the manufacturer. Only a few pay close attention to the rest of the information.

In accordance with the Law of the Russian Federation “ On consumer protection"And the Law of the Russian Federation" About standardization»There are certain requirements for food labeling.

(Appendix 3)

Fortunately for us buyers, domestic regulations oblige manufacturers to indicate fat and other “carriers” of calories on packaging.

A long shelf life is not an indicator of poor quality chocolate products and the presence of preservatives.

Natural cocoa butter Is an antioxidant that prevents fat oxidation. Therefore, chocolate containing natural cocoa butter can be stored for 2 years.

As emulsifiers in dark chocolate " Russia generous soul »Added preservative E-476... it polyglycerol ether and inter-esterified ricinolic acids. At the present time it is not approved for use due to the incompleteness of the complex of tests.

Technical Committee 149 operating on the basis of the Scientific Research Institute of the Confectionery Industry developed state standard for chocolate GOST R 52821-2007 “Chocolate. General specifications " (Appendix 4).

We have used the norms of physical and chemical indicators of the product ( GOST R 52821-2007, table 3) for comparative analysis.

After reviewing the labels of five types of chocolate (milk chocolate "Dove", dark chocolate "Russia is a generous soul", milk chocolate "Russia is a generous soul", milk chocolate "Yashkino" and milk chocolate "Alpen Gold") and comparing the data with GOST R 52821-2007, we came to the conclusion that the manufacturer who designated the variety on the chocolate label cannot always be trusted.

From table 2.2.2 ( Appendix 5) it can be seen that none of the types of chocolate are confectionery bars, because cocoa butter is not substituted for vegetable fats and cocoa powder, the percentage of cocoa products is indicated in all samples.

Appendix 5. Table 2.2.2

Name of chocolate	Country production giver	Composition	Content of cocoa products by label	Content of cocoa products according to GOST R 52821-2007
Russia	Sugar, cocoa butter, cocoa mass, whole milk powder, whey powder, stabilizer (dehydrated milk fat emulsifier (soy lecithin E 467), flavor	27.4%	25%
Milk chocolate "Alpen Gold"	Russia	Sugar, cocoa mass, cocoa butter, milk whey, whole milk powder, stabilizers (milk fat, emulsifiers (soy lecithin E 467), flavor	25%	25%
Milk chocolate "Russia generous soul"	Russia	Sugar, cocoa butter, whole milk powder, cocoa mass, dry milk whey, milk fat, emulsifiers (soy lecithin, E 467), natural flavor (vanillin)	28%	25%
Milk chocolate "Dove"	Russia	Sugar, cocoa butter, grated cocoa, skimmed milk powder, emulsifier (soy lecithin), flavoring (vanillin), milk fat	26%	25%
Dark chocolate "Russia generous soul"	Russia	Sugar, cocoa butter, grated cocoa, stabilizer (milk fat, emulsifier (soy lecithin, E476), flavor (vanillin)	45%	40%

However, in the dark chocolate "Russia generous soul" milk fat was used, which is completely unacceptable in the production of dark chocolate and, according to the requirements of GOST, such chocolate should be called a sweet bar or an analogue of chocolate.

According to GOST, chocolate must contain at least 25% cocoa products. The declared grade corresponds to milk chocolate "Alpen Gold" - 25% and milk chocolate "Dove" (about 26% content of cocoa products).

The taste of chocolate is determined by the ratio of ingredients, first of all, by the amount of cocoa product, which determines the color, aroma, and taste.

When buying chocolate, pay attention to the content of cocoa products: cocoa butter and cocoa liquor.

Cocoa powder is made from cake, such an additive in high-quality chocolate should not be.

MINISTRY OF EDUCATION OF THE RUSSIAN FEDERATION

State educational institution

the highest professional level

"Ivanovo State Textile Academy"

Department of Materials Science and Commodity Science

COURSE WORK

on the topic "Study of the assortment and examination of the quality of chocolate"

by discipline Commodity research and examination of food products

Specialty 080301 Commerce (Trade)

Gradebook number 066315

Head of Art. N.V. Vinogradov Ave.

The work is protected: Assessment:

Ivanovo 2010

Introduction

1 State of the issue in the formation of the range and quality of food products.

1.1 The state of the market for the production and consumption of chocolate

1.2 Assortment and its components, factors of the assortment policy formation

1.3 Features of the examination of the quality of food products

2 Characteristics of research objects

2.1 Analysis of classifications and characteristics of the assortment of chocolate

2.2 Calculation and analysis of the structure of indicators of the assortment of chocolate

3 Examination of the quality of chocolate

3.1 Analysis of the regulatory framework

3.3 Laboratory method for quality assessment

Conclusion

List of used literature sources

Introduction

Chocolate is a product made from chocolate mass with or without filling. Chocolate differs from other confectionery products by its high energy value - 540-547 kcal / 100 g (2259-2289 kJ). Chocolate is easily absorbed by the human body. Alkaloids - theobromine and caffeine - have a stimulating effect, reduce fatigue, and increase efficiency.

Chocolate is among the food record holders for iron, copper and magnesium. It contains tonic and stimulating substances, caffeine and theobromine.

Chocolate helps not only to satisfy hunger, but also to cope with the state of depression, anxiety, reduce aggressiveness, increase creative activity, work activity, and become an optimist.

When chocolate is consumed, the hemoglobin content in the blood increases, it has a beneficial effect on the body under conditions of intense physical exertion, under the influence of unfavorable environmental factors, and recovery from serious illnesses.

The smell of chocolate has a beneficial effect on the brain, it begins to release alpha waves, characteristic of relaxation. In addition, when eating chocolate, attention is concentrated, which is especially important for drivers.

Cocoa butter, enveloping the teeth with a protective film, thereby protects them from destruction. Chocolate affects the development of caries no more than other foods containing sugar, but unlike them, it contains an antiseptic agent that suppresses the action of bacteria that form tartar.

Chocolate is able to stimulate the so-called "love center" thanks to the phenylethylamine and some other substances included in the product. When chocolate is consumed, the so-called "happiness hormones" - endorphins are produced.

The sugar contained in chocolate somewhat activates mental activity, and recent medical studies have shown that a number of essential oils included in chocolate protect blood vessels from cholesterol deposition. In dark chocolate, all the beneficial properties are more pronounced, it has more phenols that bind free radicals and less fat than milk and white chocolate. Experts do not recommend chocolate only to children under six years old and adults with hypertension.

It is unlikely that there is at least one person on earth who has never tasted chocolate in his life. Today, this sweet delicacy is known and loved by people of all ages and classes, especially since the variety of its tastes and types is truly amazing. It's hard to imagine what our life would be like without chocolate. That is why the topic of term paper is so relevant.

The purpose of this course work is to study the range and examination of the quality of chocolate.

Coursework objectives:

– study of the state of the market for the production and consumption of chocolate;

– study of the assortment of chocolate and its components, factors in the formation of the assortment policy;

– study of the features of the examination of the quality of food products;

– analysis of classifications and characteristics of the assortment of chocolate;

– calculation and analysis of the structure, indicators of the assortment of chocolate;

- examination of the quality of chocolate.

1 State of the issue in the field of formation assortment and quality of food products

1.1 The state of the market for the production and consumption of chocolate

The chocolate industry today is characterized by strong competition and concentration of production: the market is smoothly moving from polypoly to oligopoly (there are only a few large manufacturers on the market). If a few years ago, the market was full of various brands of both domestic and imported chocolate, today, according to experts, 96% of confectionery products are produced on Russian territory, although domestic confectionery factories are mostly owned by foreign investors. All over the world, the chocolate business is recognized as one of the most profitable, which is why the first foreign capital was invested in this industry. Now it is already difficult to find a successfully operating confectionery factory that does not have a foreign share in the structure of its own funds. Is it because of this that the Russian confectionery market is one of the most dynamically developing?

In general, the confectionery market has a number of its own characteristics. The specificity is that, in addition to the influence on the development of the industry of general economic factors (tariffs for transportation, electricity, changes in the tax system), this market, unlike others, depends on additional factors. These include world prices for such products as cocoa beans, sugar, nuts and other ingredients not produced in Russia, foreign economic policy of the state itself (customs tariffs, quotas, incentives).

Companies with less or no foreign capital turn out to be less competitive in the market. First, the sales system that has developed among domestic producers does not correspond to the current market situation. According to the research results, Russian consumers usually buy chocolate bars and tiles in stalls, tents and small shops, since chocolate bars are impulse purchases, and the development of their own retail network, which is so popular for Russian manufacturers, is a fundamentally wrong marketing move. Secondly, domestic companies do not have enough funds and experience in the development and implementation of marketing strategies to promote products. Foreign investors, taking into account the prospects of this market, set long-term goals and finance capital-intensive and in the short term irrational promotion programs in order to retain and expand their share of the developing confectionery market in Russia. Thirdly, for domestic manufacturing companies, advertising costs are a heavy burden on the cost structure, while foreign companies can afford to keep product prices at a low level by receiving funds for advertising events from the parent company. That is why retail prices for domestic products are 25-30% more expensive. But today, consumers have become more attentive to product quality. And, according to experts, Russian consumers are ready to overpay 20% of the cost if there is a quality guarantee.

Among the preferences, it is necessary to note a radical change in consumer attitudes towards imported products. If earlier consumers were attracted by foreign names and brighter packaging, today information about the country of origin and quality is important for buyers. This is what explains that the share of imported chocolate products in 2006 fell to 4%, and foreign companies are bringing Russian-language brands to the market. Consumers give their preferences to domestic products, considering them more tasty, high-quality and fresh, and these are exactly the factors that buyers take into account first of all when buying a chocolate bar.

The attractiveness of the confectionery market in Russia is evidenced by its growth rates. The growth of the production of confectionery products per capita continues, in 2006 the production of confectionery products per capita increased in comparison with 2005 by 8%. And the production of chocolate products, according to the head of the marketing department of the Korkunov company, in 2006 reached 320-350 thousand tons.

Marketing agency ACNielsen testifies that for several years the share of slab chocolate in the Russian market has been firmly holding its positions in the confectionery market - 68%. But even the seemingly stable market for bar chocolate is changing - today buyers prefer bars of higher weight, higher quality at a higher price, the market welcomes manufacturers of elite chocolate.

Several large manufacturing companies are in the lead on the Russian market of chocolate products (Table 1).

Table 1 - Leading companies in the confectionery industry

The distribution of the chocolate bar market among large companies in 2007 is shown in Figure 1.

Figure 1 - Distribution of the chocolate bar market in 2007

The strategies of behavior in the market of foreign companies are distinguished by enhanced marketing activities to promote their products. According to the volume of expenses for advertising, the companies are distributed in the following sequence: Mars, Cadbury, Nestle, Red October.

It is advertising costs to some extent that explain the preferences of consumers of a particular brand. Among the chocolate bars, the most popular tiles among Russian consumers are Alpen Gold, Rossiya, Alenka, Pushkin's Tales, Vozdushny, Nestle Classic, Dary Pokrova, Inspiration. Among the chocolate bars: Snickers, Bounty, Mars, Sh.O.K., Picnic, Nuts, Twix, Wispa, Milky Way.

The attractiveness of the chocolate market is evidenced by an increase in the production of chocolate products, an increase in household income and, accordingly, the cost of confectionery in the family budget of households, since the market for chocolate products is income elastic (income growth leads to an increase in product costs). Therefore, experts predict a high degree of non-price competition for this market, active use of marketing tools by manufacturers and further concentration of production.

1.2 Assortment and its components, factors of the assortment policy formation

Assortment of goods - a set of goods formed according to certain criteria and satisfying various, similar and individual needs.

The assortment of chocolate is formed depending on the processing method and composition.

By shape and consistency:

– chocolate bars, chocolates;

– curly chocolate;

– in the form of chocolate glaze.

In shape and consistency, chocolate is made in tiles, shaped and in the form of chocolate glaze. The latter is used to make glazed sweets, cookies and other sweets using chocolate. You must admit that chocolate-glazed confectionery products acquire a special taste and are outwardly more attractive.

By the content of cocoa products: chocolate with a content of cocoa products in the range from 25% to 99%. There are common, bitter and white types of chocolates. Ordinary or classic chocolate is chocolate with a cocoa content of 35 to 55-60%. But in dark chocolate, the content of cocoa products exceeds 55%. Bitter chocolate is considered the most useful, since it contains the maximum of cocoa products. In other words, by changing the ratio between cocoa products and other components, you can change the taste characteristics of the resulting chocolate - from bitter to sweet. The more cocoa butter and / or cocoa butter in chocolate, the more bitter taste and brighter aroma the chocolate has and the more it is appreciated. As for white chocolate, this is a full-fledged representative of the chocolate empire, and it is white only because it does not contain cocoa powder and / or cocoa mass, and there is no less cocoa butter in it than in ordinary dark chocolate.

Depending on the content of the additives:

– chocolate without additives;

– chocolate with additions;

– chocolate with fillings.

Chocolate without additives - chocolate in the classical sense, made from cocoa liquor, powdered sugar and cocoa butter. Such chocolate has specific properties inherent in cocoa beans. But chocolate with additives differs, first of all, in the content of additives that determine the taste and "zest" of the final product. The most common additives are milk, cream, nuts, raisins, pieces of fruit, cocoa nibs, wafer crumbs and their combination. Chocolate containing dairy products is commonly called milk chocolate. Cocoa products in milk chocolate often do not exceed 35%.

Filled chocolate - regular chocolate with a filling inside. The filling in such chocolate makes up no more than 50% of the product. The fondant filling is the most popular, but nut, chocolate, cream or milk, cream, jelly fillings or their combination are also widely used.

According to the method of processing, chocolate is classified:

– dessert;

– ordinary;

– porous.

Dessert chocolate, due to the peculiarities of the production technology, has a finer dispersion (cocoa products were subjected to more thorough and prolonged processing during production). That is why dessert chocolate has higher aroma and taste values ​​compared to ordinary chocolate. Ordinary chocolate mass has lower taste and aroma values ​​and less fine dispersion.

Aerated chocolate is obtained mainly from dessert chocolate mass. Aerated chocolate differs from traditional chocolate by its porous structure, which gives it a special taste. To create a porous chocolate, the chocolate mass is placed in chambers with CO 2 gas. After saturation of the product with gas, expanding bubbles form in the chocolate mass, increasing the volume of the chocolate mass. Further, the process of making a chocolate bar is no different from the production of regular chocolate. As a rule, for the same weight, a bar of porous chocolate is larger than usual in volume.

1.3 Features of the examination of the quality of food products

When examining the quality of chocolate, it is established that the organoleptic and physicochemical indicators correspond to the requirements of the standard.

Organoleptic indicators

The organoleptic indicators that characterize the quality of chocolate include the appearance, shape, texture, structure, taste and smell. The appearance should be shiny or matte depending on the type of chocolate. Chocolates that are not chopped or porous can have an uneven surface on the underside of the bar. Form - correct, consistency - solid at a temperature of 16 ± 2 ° C. The structure should be homogeneous, the kink is dull in chocolate without additives. The taste and smell are characteristic of the type of chocolate.

physical and chemical indicators

In chocolate, the content of the filling, the mass fraction of ash insoluble in a 10% solution of hydrochloric acid, and the degree of grinding are normalized. The mass fraction of sugar, fat and moisture must correspond to the calculated content according to the recipe, taking into account the permissible deviations, the mass fraction of cocoa products should be at least 25%.

Physicochemical indicators of the quality of chocolate must meet the requirements specified in table 2.

Table 2 - Physical and chemical indicators of the quality of chocolate

Safety indicators must correspond to the level of toxic elements, mycotoxins, radionuclides and pesticides, as well as microbiological indicators, the standards of the Office (Tables 3 and 4).

Table 3 - Permissible levels of toxic elements, mycotoxins, pesticides, radionuclides in chocolate

Table 4 - Microbiological indicators of the quality of chocolate

Taking samples and preparing them for analysis

Sampling preparation of laboratory tests of chocolate is carried out in accordance with GOST 5904-82 "Confectionery products. Acceptance rules, methods of sampling and preparation of samples" (Appendix A).

To control the organoleptic and physicochemical indicators of the quality of chocolate from different places of each unit of shipping container in the sample, select:

1 tile - with a net weight above 100g;

3 tiles - with a net weight from 51 to 100 g inclusive;

6 tiles - with a net weight of up to 50 g inclusive.

From the selected tiles, a combined sample weighing about 300 g is made.

For chocolate by weight and in powder, take 2 cans or packs, pour out their contents, mix well and make up a combined sample, which is then reduced by quartering to a mass of at least 300 g.

– serial number of the sample;

– product name;

–

– lot or carriage numbers;

– sample mass;

– batch size;

–

–

When examining filled chocolate or chocolate figures, samples are prepared by dividing the products into component parts. The body of the products is completely separated from the glaze. The glaze is placed in a resealable container. A separate body is crushed, mixed and also placed in a special container. The mass of a sample of chocolate without separating the product into its component parts must be at least 100g, with the destruction of products into its component parts - at least 200g.

2 Characteristics of research objects

2.1 Analysis of classifications and characteristics of the assortment of chocolate

Consider the classification of chocolate and chocolate products in accordance with the All-Russian Classifier of Products (OKP), Commodity Nomenclature of Foreign Economic Activity (TN VED), GOST and educational literature.

The classification of chocolate according to OKP is given in Appendix B.

For the classification of products, the following features are used, in particular: industry affiliation, purpose, field of application, principle of operation, design features, method and material used for manufacturing.

The classification of chocolate according to the TN VED is given in Appendix B. Commodity item 1806 of the TN VED of Russia includes chocolate and chocolate products prepared on the basis of cocoa liquor and / or cocoa butter, as well as on the basis of an alternative to cocoa butter (cocoa butter substitutes and equivalents cocoa butter produced from vegetable oils or fats), which partially or completely replace natural cocoa butter in confectionery and chocolate products. TN VED provides a classification of chocolate based on raw materials, where the main indicator is the ingredients from which the product is made.

In GOST and educational literature, the assortment of chocolate is determined by recipe components, processing of chocolate masses, shape, weight and other indicators. Depending on the recipe and technology, chocolate is made ordinary, dessert and porous, each of which can be with or without additions. Produce chocolate with fillings, white, chocolate figures and chocolate in powder.

In educational literature, chocolate is classified:

– by shape and size - chocolate in bars of 100 g and less, chocolate loaves, figures weighing up to 250 g, chocolate medals, patterned chocolate - flat relief figures of small size (usually included in the Chocolate Set sweets);

– depending on its composition and the method of processing the chocolate mass - ordinary with and without additions, dessert with and without additions, with fillings, diabetic (sugar is replaced by sorbitol or xylitol), white.

Ordinary chocolate is produced from any cocoa beans (with a predominance of consumer ones), without conching (thermomechanical processing of cocoa mass, which is shaken in conche machines for 3 days at a temperature of 70 ° C). Therefore, it has a lower taste and aroma, less fine dispersion (92%). The sugar content in it is not more than 63%. Ordinary chocolate without additives - Vanilla, Road, Circus, Karpatskiy, etc. Ordinary chocolate with additives is produced in large quantities and in a wider range. Powdered milk is used to prepare the varieties "Creamy", "Thumbelina", "Lyubimy", "Golden Regatta"; with skimmed milk powder - "Snow White", "Alenka"; with milk powder and soy flour - "School"; chocolate with other additions - "Delight", "Piquant", "Parus" (with crushed nuts), "Fantasy" (with cookie crumbs), "Nadezhda", "Smile", "Coffee aroma", "Troika", "Theatrical ".

Dessert chocolate is produced only from noble sorts of cocoa beans with long-term conching. Therefore, it has high gustatory and aromatic qualities, fine dispersion (96-97%). The sugar content in it is not more than 55%. Dessert chocolate without additives is made only from cocoa mass and sugar. These are “Lux”, “Golden Label”, “Golden Anchor”, “Moscow”, “Prima” chocolate, chocolate medals, chocolate figures, “Favorite”, “Maestro”, “Patterned” and others. Dessert chocolate with additions, except cocoa mass contains a variety of additives. So, hard almonds are added to Mignon chocolate, milk to Ekstra, milk and tea extract to Moscow, alcohol, rum essence and salt to Rossiysky, and fruit and berry preparations in Olimpiyskiy, cream, glucose, nuts, in Babaevsky - almonds, tea extract, cognac, in Inspiration - crushed nuts, etc.

Aerated chocolate is produced, as a rule, from the dessert mass by vacuumizing, has increased fragility and tenderness, its unique taste, it melts well in the mouth. Aerated chocolate without additives - "Aerated Glory"; with additions - "Little Humpbacked Horse", "Peter the Great", "Sadko", "Raketa" (milk powder), etc.

Filled chocolate is usually produced from ordinary chocolate mass in the form of bars, bars and figures (shells, horns, horseshoes, etc.). The content of the filling for chocolate in the form of loaves is not less than 35%, for chocolate with a net weight of more than 50 g - not less than 20%. Fillings: fruit-jelly, milk, fondant, cream, etc.

Powdered chocolate is produced from cocoa liquor, vanillin and powdered sugar with and without dairy products. It is intended for preparing a drink by diluting it with hot water or milk in a ratio of 1: 1 or 1: 2 (to taste).

Couverture - liquid chocolate, used for glazing sweets, waffles, marshmallows. Fat should be 34-37%.

White chocolate is produced, as a rule, from ordinary chocolate mass without cocoa liquor, i.e. it contains cocoa butter, icing sugar, milk and flavor.

Chocolate substitutes are presented on the market by confectionery and sweet bars. Confectionery tiles are made from finely ground confectionery mass obtained from fats - cocoa butter substitutes (solid hydrogenated vegetable fats) with or without cocoa butter, as well as sugar and various flavors and aromatic additives: apple powder, roasted peanuts, coffee, etc. Sweet tiles are made from the mass obtained by processing domestic sugar and confectionery fat with various flavors and aromas. Assortment: "Hello", "Palma", "Casino", "Tsar Peter", "Milk", "Soy with peanuts", "Fairy Tale", "Attraction" "Magic", "Mysterious". Moisture content - up to 20%, sugar - up to 55%, grinding degree - not less than 90%.

Diabetic chocolate is intended for diabetic patients. It replaces sugar with sorbitol or xylitol (Milk with xylitol, Northern Lights).

Chocolate paste is a homogeneous finely ground plastic mass consisting of sugar, fat, cocoa powder (not less than 12%) with the addition of flavoring and aromatic substances.

The above classification systems are close to each other. What they have in common is that they are lists of goods. In my opinion, the most acceptable and convenient classification is according to the OKP, since in it the classification is presented in the most simple and understandable way.

2.2 Calculation and analysis of the structure of indicators of the assortment of chocolate

The product range is characterized by the following properties and indicators:

– breadth of assortment- the number of types, varieties, names of goods of homogeneous and heterogeneous groups. This property is characterized by the coefficient of latitude (K w), which is determined by the formula

K w = W d / W B * 100%,

where K w is the latitude coefficient;

W d - actual latitude (the actual number of types, varieties and names of goods available);

Ш Б - basic latitude, taken as a basis for comparison (maximum possible number).

Latitude can serve as an indirect indicator of market saturation with goods. In trade, for a wide range of products, additional trading floor space is required for displaying goods, in addition, transportation costs increase.

At the same time, breadth cannot serve as the only indicator of the rationality of the assortment.

– completeness of assortment- the ability of a set of goods of a homogeneous group to satisfy the same needs. This property is characterized by real and basic indicators and the coefficient of completeness (K p), which is determined by the formula

K n = P d / P B * 100%,

where K p is the coefficient of completeness;

P d - actual completeness (the actual number of types, varieties and names of goods of a homogeneous group);

P B - basic completeness (planned amount).

– assortment stability- the ability of a set of goods of a homogeneous group to satisfy the same needs, demand for the same goods. Determined by the formula

NS = U / W d * 100%,

where К у - stability coefficient;

Y - sustainability (the number of types, varieties and names of goods that are in steady demand among consumers);

Sh d - real latitude.

– novelty (renewal) of the assortment- the ability of a set of goods to meet changed needs at the expense of new goods. Determined by the formula

To n = N / W d * 100%,

where K n is the update coefficient,

N - novelty (the number of new products in the general list),

Sh d - real latitude.

When forming the assortment, the complex of properties and indicators of the assortment is regulated, which requires an understanding of their essence and knowledge of the nomenclature of properties and indicators of the assortment.

It is also necessary to take into account the classification of goods according to such characteristics as the frequency of demand for goods (goods of daily, periodic, rare demand), as well as the stability of demand (stable, firmly formulated, alternative, impulsive, with sharp fluctuations).

The object of research was the enterprise - the store "Zerkalny" at the address: 155120, Ivanovo region, p. Lezhnevo, pl. Sovetskaya, 22. Grocery store, all groups of food products are on sale. The assortment of the selected group of goods is presented in table 5.

Table 5 - Assortment list of chocolate m-on "Zerkalny"

Let's calculate the structure of the assortment of chocolate shop "Mirror" (table 6).

The structure of the assortment of goods is the ratio of the aggregates of goods in the set selected according to a certain criterion.

Table 6 - Structure of the assortment of chocolate m-on "Zerkalny"

Based on the calculations made in Table 6, we will construct diagrams of the relative indicators of the structure in physical terms and in value (Figures 2 and 3).

Figure 2 - The structure of the assortment in kind

Figure 3 - The structure of the assortment in value terms

Based on the calculations of the assortment structure of the Zerkalny store, we can conclude that the sales leader is AlpenGold chocolate. In value terms, the leader is “Zolotaya Marka” chocolate.

Let's calculate the breadth of the assortment. Since all groups of food products are represented in the store, the actual latitude will be 9, as well as the base latitude:

K w = W d / W B * 100% = 9/9 * 100% = 100%.

We will also calculate the completeness of the assortment. According to the OKP, 46 types of chocolate can be distinguished, and there are 16 types in the store.

K p = P d / P B * 100% = 16/46 * 100% = 35%.

The higher the completeness of the assortment, the better the customer's needs are met. Since we have a completeness of 35%, we can conclude that the customer's needs for chocolate are not fully satisfied.

To n = N / W d * 100% = 0/9 * 100% = 0%.

The fact that the novelty coefficient is equal to 0% means that no new products have entered the sale.

NS = U / W d * 100% = 3/9 * 100% = 33%.

The sustainability coefficient shows that 33% of products are in constant demand from buyers.

Correct layout is a way to increase sales due to such an arrangement of goods on the shelves and counters of the store, in which all goods are clearly visible on the counter, represent a single system / range, each product is laid out in the most profitable and attractive form for the buyer, the arrangement of goods makes the goods stand out one brand from others, advertising materials and accessories additionally attract attention and create a positive emotional mood, it is easy for the buyer to make purchases. For a retailer, the "law of grouping" is the most convenient: the goods should be located on the showcase / counter in groups, not in confusion. The product should be grouped on several grounds at the same time, for example, by brand, by type of product, by weight / size of the package and by price. This allows you to keep the customer's attention on the product and, accordingly, stimulates the purchase (in stores, the product is often located differently).

It is also necessary to expand the assortment of goods so that all possible types of goods are present in the sale. This will satisfy customer demand.

3 Examination of the quality of chocolate

3.1 Analysis of the regulatory framework

List of regulatory documents in force for chocolate:

– GOST 6534-89: Chocolate. General specifications- this standard applies to chocolate manufactured for the needs of the national economy and export (Appendix D);

– GOST R 52821-2007: Chocolate. General specifications- this standard applies to the following types of chocolate: chocolate, milk chocolate, unsweetened chocolate, dark chocolate, dark chocolate, white chocolate and (or) their combination, filled chocolate and chocolate products (Appendix D);

– GOST 10526-63: Confectionery. Method for determination of non-fat milk solids in chocolate products with milk- this standard applies to confectionery products and establishes a method for determining the mass fraction of skimmed milk solids in chocolate and chocolate products, chocolate in powder, cocoa drinks and chocolate glaze containing milk (Appendix E);

– GOST 5904-82: Confectionery products. Acceptance rules, method of sampling and sample preparation- this standard applies to confectionery and establishes the rules for acceptance, methods of selection and preparation of finished products and semi-finished products;

– GOST 5897-90: Confectionery products. Methods for determination of organoleptic indicators of quality, size, net weight and components- this standard applies to confectionery and semi-finished products and establishes methods for determining their appearance, taste, odor, color, size and quantity of products in 1 kg, net weight, components, quality of packaging, packaging and labeling (Appendix G);

– GOST 5902-80: Confectionery products. Methods for determining the degree of grinding and density of porous products- this standard applies to confectionery and semi-finished products and establishes methods for determining the degree of grinding of chocolate, chocolate coating, cocoa liquor, semi-finished product on a fat basis, fat coating, chocolate powder, cocoa powder, cocoa drinks, ground cocoa shells and methods for determining the density of pastel products;

– GOST 5901-87: Confectionery products. Methods for determining the mass fraction of ash and metal-magnetic impurities- this standard applies to confectionery and semi-finished products and establishes methods for determining the mass fraction of ash and the mass fraction of metal-magnetic impurities in cocoa powder, chocolate in powder and bulk semi-finished products of chocolate production;

–GOST R 53122-2008: Confectionery products. Methods for determination of milk fat content in chocolate products- this standard applies to confectionery products: chocolate and a separable constituent of chocolate in filled chocolate and chocolate products with the addition of milk and (or) its processed products and establishes the following methods for determining the mass fraction of milk fat in the measurement ranges from 0% to 50%: - method of distillation of volatile acids; - method of gas-liquid chromatography (arbitration);

– GOST R 53156-2008: Confectionery products. Methods for determining the content of total dry cocoa solids in chocolate products- the standard applies to confectionery products. The standard is applied to control the quality of chocolate without additives and with the addition of milk and its processing products;

–GOST R 53164-2008: Confectionery products. Method for determining the content of fat-free cocoa solids in chocolate products- the standard applies to confectionery products: chocolate and a separable constituent of chocolate in chocolate with filling and chocolate products without additives and with the addition of milk and (or) its processing products and establishes a method for determining the mass fraction of non-fat cocoa solids in the measurement range from 0% to 50 %;

–GOST R 53212-2008: Confectionery products. Methods for determining the content of non-fat milk solids in chocolate products with milk- the standard applies to confectionery products: chocolate and a separable component of chocolate in chocolate with a filling and chocolate products with the addition of milk and (or) its processing products and establishes the following methods for determining the mass fraction of skimmed milk solids: - oxidation of lactose with iodine in the measurement range from 0% to 50%; - enzymatic method in the measurement range from 0% to 50%; - Kjeldahl method in the measurement range from 0% to 30%;

–GOST 5899-85: Confectionery products. Methods for determining the mass fraction of fat- this standard applies to confectionery and semi-finished products and establishes refractometric and extraction-weight methods for determining the mass fraction of fat;

– GOST 5900-73: Confectionery products. Methods for determination of moisture and dry matter- this standard applies to confectionery and semi-finished products and establishes methods for determining the mass fraction of moisture and dry matter;

– GOST 5903-89: Confectionery products. Methods for determining sugar- this standard applies to confectionery and semi-finished products and establishes iodometric, permanganate, ferricyanide and photocolorimetric methods for determining the mass fraction of reducing substances, total sugar and sucrose.

3.2 Organoleptic quality assessment method

The organoleptic indicators that characterize the quality of chocolate include the appearance, shape, texture, structure, taste and smell. The appearance should be shiny or matte, depending on the type of chocolate. Chocolates that are not chopped or porous can have an uneven surface on the underside of the bar. The shape is correct, the consistency is solid at a temperature of 16 ± 2 ° C. The structure should be homogeneous, the kink is dull in chocolate without additives. The taste and smell are characteristic of the type of chocolate (table 7).

Table 7 - Organoleptic indicators of the quality of chocolate

When organoleptic assessment of chocolate is guided by: GOST 5897-90, when determining the degree of grinding - OST 5902-80, mass fraction of the filling - GOST 5897-90, ash - GOST 5901-87, toxic elements - GOST 26927-86, GOST 26930-86– 26934-86.

The organoleptic assessment of chocolate is carried out at a temperature of 16 + 2 ° C. It starts with a visual inspection of the packaging and labeling. The clarity of the drawing and inscriptions, the brightness of the label colors and its artistic merit, the density of the wrapping are established. The date of chocolate production and the observance of the guaranteed shelf life are checked by a stamp or a punch on a foil or wrapper. Then check the net weight of the chocolate by weighing it without foil and label with an error of not more than 0.01 g.

The appearance is determined by the condition of the front and bottom surfaces of the chocolate. The front surface of chocolate without additives should be shiny, without grayish bloom and stains, with additions - it can be slightly dull. The filling is not allowed to come out on the surface of the chocolate. Consistency at a temperature of 180 ° C is solid. The structure of chocolate without additives and with finely ground additives is homogeneous, porous-cellular. Coarsely ground additives (waffles, nuts, cookies) should be evenly distributed throughout the mass. The shape of the chocolate bars and shapes must be correct, without deformations. Taste and aroma are determined by testing. They should be clearly pronounced with a subtle chocolate or vanilla aroma, aroma from additives and a pleasant bitterness. Chocolate with additives should have a harmonious taste.

Defects of chocolate, detected during organoleptic assessment and arising from violation of technology, as well as modes and shelf life:

– crumbly fracture, the feeling of sugar crystals and cocoa particles in the mouth - occurs when the chocolate mass is insufficiently rubbed;

– sourish, astringent taste - occurs when the production technology is violated;

– loss of aroma, stale stale odor, greasy, rancid aftertaste - a consequence of violation of the regimes and shelf life;

– damage to chocolate by insect pests. The most dangerous is the chocolate moth;

– fat bloom is the result of non-compliance with the tempering regime during production. Cocoa butter has four polymorphic forms of crystallization (a, b, b 1, g), which differ in melting point (24, 28, 35 and 18 ° C). The b-form is the most stable. Insufficient tempering results in unstable forms, which, when stored, transform into the b-form. The process proceeds with the release of heat, which leads to the melting of cocoa butter and its release on the surface of the chocolate in the form of drops. When cooled, a fatty coating called fat bloom forms on the surface. In addition, fat bloom is possible as a result of storage at elevated temperatures (about 30 ° C). In this case, individual fractions of cocoa butter melt and stand out on the surface. When the temperature drops, the melted fat solidifies in the form of large crystals;

– sugar bloom is the result of non-compliance with storage conditions (temperature difference), as a result of which moisture condenses on the surface, in which sugar dissolves. After evaporation of moisture, small sugar crystals remain on the surface of the chocolate in the form of a white bloom.

Sampling and preparation of laboratory tests of chocolate are carried out in accordance with GOST 5904-82 "Confectionery products. Acceptance rules, methods of sampling and sample preparation".

To control the organoleptic indicators of the quality of chocolate from different places of each unit of shipping container in the sample, select:

– 1 tile - with a net weight above 100g;

– 3 tiles - with a net weight from 51 to 100 g inclusive.

The combined sample is divided into 3 parts, one of which is sent for testing to the laboratory, and two are left as controls for repeated tests.

Samples in the form of cans, tiles, packs are wrapped in thick paper and tied with twine.

Other samples are placed in dry clean glass jars with ground glass or rubber stoppers, packed in plastic boxes with screw caps or wrapped in parchment (cellophane, plastic films).

The prepared samples are sealed and accompanied by an act of selection indicating:

– serial number of the sample;

– product name;

– manufacturer's name and address;

– lot or carriage numbers;

– sample mass;

– batch size;

– the type of products for which the batch is sent;

– the names and titles of the persons who submitted the sample.

In the process of preparing samples of chocolate for laboratory tests, it is crushed on a grater or with a mechanical chopper and placed in a tightly closed container.

When examining filled chocolate or chocolate figures, samples are prepared by dividing the products into component parts. The body of the products is completely separated from the glaze. The glaze is placed in a resealable container. A separate body is crushed, mixed and also placed in a special container. The mass of a sample of chocolate without separating the product into its component parts must be at least 100g, with the destruction of products into its component parts - at least 200g.

Packaging, labeling, transportation and storage of chocolate

Single-piece chocolate bars are wrapped in foil and label or in artistic foil.

Tiles weighing less than 50 g may be wrapped in foil and glued with a belt instead of a label.

Chocolate medals are wrapped in foil.

Chocolate with loaf fillings is wrapped in a roll and a label or foil and a label.

Chocolate figures are wrapped in decorative foil or polymer films.

When using foil or polymer films without decoration, a belt is glued to piece figures. It is allowed to stick or put a label with the applied trademark on the weight chocolate figures.

When making chocolate pieces with surprises, the surprises must be hygienic and must be wrapped.

Wrapped chocolate in the form of bars is packed in corrugated cardboard boxes with a net weight of not more than 5 kg, boxes or packs of cardboard with a net weight of not more than 3 kg, followed by packing in wooden boxes or corrugated cardboard boxes.

Chocolate stuffed in the form of loaves is packed in boxes with a net weight of no more than 13 kg.

Chocolate figures - net weight no more than 6 kg.

Bulk chocolate is packed in rows in corrugated cardboard boxes with a net weight of not more than 12 kg with re-laying of rows with parchment, waxed paper or cellophane.

Packaged chocolate is packed in wooden or plywood boxes or boxes with a net weight of no more than 15 kg.

The permissible deviations from the net weight of each product, in percent, should not exceed:

Without filling:

– minus 3.0 to 49 g incl. and St. 50 g;

– minus 2.5 sv. 49 g to 74 g inclusive;

– minus 2.0 sv. 74 g;

With fillings:

– minus 6.0 to 50 g inclusive;

With major additions:

– minus 5.0 light 49 g

When packing bulk chocolate in boxes, a deviation of the net weight minus 0.5% is allowed.

Wrapped chocolate in bars weighing more than 50 g, boxes and packs of chocolate (chocolate in the form of loaves, figures and medals) must be marked with:

– trademark, name of the manufacturer, its location;

– name of exporter, importer, country and place of origin;

– Product name;

– the composition of the main components;

– net weight;

– date of production;

– shelf life, storage conditions;

– informational information about food (proteins, fats, carbohydrates) and energy value of 100 g of the product;

– designation of the standard (GOST 6534-89), information on certification.

On the labels and consumer packaging with diabetic chocolate, it is additionally indicated:

– inscription: “Used by doctor's prescription”;

– daily intake of xylitol (sorbitol, mannitol);

– no more than 30 g;

– symbol characterizing the belonging of the product to the group of diabetic products.

It is allowed to indicate the date of production of piece chocolate on foil or roll-on.

Transport marking is carried out with the application of handling signs "Caution, fragile", "Afraid of moisture", "Afraid of heating".

Depending on the storage conditions, defects can occur in chocolate - fatty and sugar bloom, mold, deformation, damage by barn pests (chocolate moth). Graying is an unacceptable defect. Sugar bloom can occur when chilled chocolate comes in contact with warmer, humid air. Decreases in temperature can cause sweating of the chocolate surface and, as a result, the appearance of a gray color. Fat bloom in chocolate is possible when exposed to direct sunlight. At temperatures above 25 ° C, cocoa butter partially melts, and then, slowly cooling, covers the chocolate with whitish crystals.

An increase in temperature enhances the development of a stale smell in chocolate, and in chocolate with additions containing unstable fats, a greasy taste and smell of spoiled fat appear.

Moldy chocolate appears when the container is moistened and stored at high humidity.

Chocolate should be stored in clean, well-ventilated rooms, free from pests of grain stocks, at a temperature of 18 ± 3 ° C and a relative humidity of no more than 75%.

Chocolate should not be exposed to direct sunlight. It is not allowed to store chocolate together with products with a specific smell.

Storage periods:

6 months - without additions, with additions of alcohol, wrapped and packaged;

3 months - with additions, with fillings and diabetic, wrapped and packaged;

4 months - without adding weight not wrapped;

2 months - with additions of weight not wrapped;

1 month - white.

3.3 Laboratory method for quality assessment

Determination of metal-magnetic impurity

The method is based on the separation of a metal-magnetic impurity using a horseshoe magnet.

Equipment and materials:

– laboratory scales of general purpose 2nd class of accuracy with the highest weighing limit of 200 g and 3rd class of accuracy with the highest weighing limit of 1 kg in accordance with GOST 24104 or other scales that meet the specified requirements in terms of their metrological characteristics;

– magnifier with 5-10x magnification in accordance with GOST 25706;

– a horseshoe-shaped magnet with a lifting force of at least 5 kg (the poles of the magnets in an inoperative state must be closed with a plate of metal-magnetic material);

– measuring grid with a side of squares 0.3 mm;

– watch glass with a diameter of 50-60 mm;

– filter with a diameter of 7-9 cm;

– electric drying cabinet;

– distilled water in accordance with GOST 6709.

Analysis.

1. Weigh 300.0 g of the product and transfer to a clean sheet of white paper or glass and smooth out with a layer approximately 0.5 cm thick. The metal-magnetic impurity is removed with a horseshoe-shaped magnet, on the poles of which tight-fitting tissue paper caps are put on to facilitate the removal of impurities from the magnet. Slowly draw parallel grooves in the longitudinal and transverse directions with the magnet so that the entire surface of the test sample is traversed by the magnet. In this case, the legs of the magnet should pass through the entire layer of the test sample, touching the glass or paper. The metal impurity attracted by the magnet is carefully removed and transferred to a paper filter. The extraction of the metal-magnetic impurity from the investigated product is repeated several times. Before each extraction, the sample is mixed and smoothed with a thin layer as described above. The test is finished when particles of a metal-magnetic impurity cease to be attracted to the magnet. The collected metal-magnetic impurity is washed with distilled water at a temperature of 60 ° C-80 ° C, then the filter with an impurity is dried for 2 hours at a temperature of 100 ° C-105 ° C. After cooling in a desiccator, the metal-magnetic impurity is transferred to a pre-weighed watch glass and weighed with an error of no more than 0.0015 g.

2. Processing of results. The mass fraction of the metal-magnetic impurity ( X 2) as a percentage is calculated by the formula

X 2 = m 1 -m / m 2 *100,

where m- weight of the watch glass, g;

m 1 - weight of the watch glass with impurity, g;

m 2 - mass of the investigated product (300), g.

3. The results of parallel determinations are calculated to the sixth decimal place and rounded to the fifth decimal place.

4. The arithmetic mean of the results of two parallel determinations is taken as the final result of the analysis, the allowable discrepancies between which should not exceed 0.00005% in absolute value. The limit of permissible values ​​of the measurement error is 0.00008% (P = 0.95).

5. To determine the size of particles in the largest linear dimension, the metal-magnetic impurities are transferred to a special measuring grid with a side of a square hole equal to 0.3 mm, and examined under a magnifying glass.

Conclusion

As a result of my work, I studied the assortment and expertise of the quality of chocolate.

I studied the state of the market for the production and consumption of chocolate and found out that the chocolate industry today is characterized by strong competition and concentration of production. According to experts, 96% of confectionery products are produced on Russian territory, although domestic confectionery factories are mostly owned by foreign investors.

The assortment of chocolate and its components was studied, the features of the examination of the quality of food products were studied.

Classifications of chocolate and chocolate products were considered in accordance with the All-Russian Classifier of Products (OKP), Commodity Nomenclature of Foreign Economic Activity (TN VED), GOST and educational literature, and it was concluded that the most acceptable and convenient classification according to OKP, since the classification outlines the most simple and straightforward.

I made a calculation and analysis of the structure and indicators of the assortment of chocolate and found out that in the investigated store the range of assortment is 100%, and the fullness is only 35%, so the store needs to expand the assortment of chocolate.

List of used literature sources

1 Enterprise standard. Projects (works) diploma and term papers. Registration rules. - I .: IGTA, 2003 .-- 52p.

2 Shevchenko V.V., Ermilova I.A., Vytovtov A.A. et al. / Commodity Science and Expertise of Consumer Goods: Textbook. - M .: INFRA-M, 2003 .-- 544 p.

3 Shepelev A.F., Pechenezhskaya I.A., Kozhukhova O.I., Turov A.S., Mkhitaryan K.R. / Merchandising and examination of food products: Textbook. - Rostov-on-Don: Publishing Center “Mart”, 2001. - 680 p.

4 Kondrashova E.A., Konik N.V., Peshkova T.A. / Merchandising of food products: textbook. - M .: Alpha-M: INFRA-M, 2007 .-- 416 p. - (Series "PROFILE")

5 Prokhorova N.G., Novikova A.M. / Grocery, confectionery, gastronomic, dairy products, bakery products: Textbook. - M .: Economics, 1992 .-- 207 p.

6 Dramsheva S.T. / Theoretical foundations of commodity science of food products. - M .: Dashkov and K °, 2004 .-- 188 p.

7 Nikolaeva M.A. / Commodity Science of Consumer Goods: Theoretical Foundations. - M .: Norma, 2000 .-- 283 p.

8 Chepurnoy I.P. / Commodity research and examination of confectionery products. - M .: Dashkov and K °, 2002 .-- 416 p.

9 Kruglyakov G.N., Kruglyakova G.V. / Commodity research of food products. - M .: 2003.

10 Shepelev A.F., Turov A.S. / Technology of production of food products. - Rostov-on-Don: Phoenix, 2002 .-- 192 p.

11 Brilevsky O.A. / Commodity research of food products. - M .: Luch, 2004 .-- 401 p.

12 Dramsheva S.T. / Theoretical foundations of commodity science of food products. - M .: Luch, 2001 .-- 369 p.

13 Nosova S.T. / Theoretical foundations of commodity science of food products. - M .: Luch, 2007 .-- 369 p.

14 Gamidullaev S.N., Ivanova E.V., Nikolaeva S.L., Simonova V.N. / Merchandising and examination of food products: Textbook. - SPb .: "Alpha", 2000. - 429 p.

15 Dmitrichenko M.I. / Examination of quality and detection of counterfeit food products: Textbook. - SPb .: Peter, 2003 .-- 149 p.

16 Krasovsky P.A., Kovalev A.P., Strizhov S.G. / Product and its expertise. - M .: Center for Economics and Marketing, 1999. - 240 p.

17 Malyutenkova S.M. / Commodity research and examination of confectionery products. - SPb .: Peter, 2004 .-- 480 p.

18 Nikolaeva M.A., Lychnikov D.S., Neverov A.N. / Identification and falsification of food products. - M .: Economics, 1996 .-- 108 p.

19 GOST 6534-89. - Chocolate. General technical conditions.

20 GOST R 52821-2007. - Chocolate. General technical conditions.

21 GOST 10526-63. - Confectionery. Method for determination of non-fat milk solids in chocolate products with milk.

22 GOST 5904-82: Confectionery products. Acceptance rules, methods of sampling and sample preparation.

23 GOST 5897-90: Confectionery products. Methods for determining organoleptic indicators of quality, size, net weight and components.

The text of the work is placed without images and formulas.
The full version of the work is available in the "Work files" tab in PDF format

INTRODUCTION

Chocolate is a product in all respects, unique, amazingly tasty, unusually nutritious and, of course, healthy. Essential oils phenols, which create a delicate aroma of the treat, protect our blood vessels from cholesterol. Thanks to the active alkaloids - theobromine and caffeine - chocolate perfectly relieves fatigue; gives vigor, restores strength, cheers up thanks to magnesium - a real source of joy. Contains in chocolate and other important and necessary trace elements: calcium, phosphorus, iron, sodium. It also contains vitamins B 1, B 2 and PP. Chocolate has been shown to improve brain function.

Nowadays, chocolate is one of the most common food items among people. Anyone can buy a bar of chocolate in almost every store. Despite the fact that the assortment of chocolate is quite diverse, little attention is paid to the quality of the products provided.

Therefore, chocolate should be approached not only from a consumer, but also from a research point of view, choosing it as an object of research.

Hypothesis: We assumed that all store-bought chocolate is healthy.

purpose of work : study of the composition of chocolate of different brands and the study of its effect on human health.

Research objectives:

Get to know different types of chocolate.

Study the chemical composition of different types of chocolate.

Conduct a qualitative analysis of the studied samples of chocolate products.

Compare their chemical composition.

Study the effects of chocolate on human health.

Conduct a survey among students about the dangers and benefits of chocolate.

Object of study : chocolate.

Subject of study : chemical analysis of the composition of chocolate.

Research methods: sociological survey, research of the qualitative composition of chocolate, chemical experiment.

1. LITERARY REVIEW

1.1 Chocolate - (English Chocolate, French Chocolat, Spanish Chocolate) Is a term for various types of confectionery products made using cocoa fruits. One of the most common pastries. It contains proteins, fats, carbohydrates, tannins, alkaloids caffeine and theobromine. It is prepared on the basis of cocoa products.

1. 1. Chocolate classification

Depending on the processing method, the chocolate mass is divided into dessert and ordinary.

Dessert chocolate mass has high aromatic qualities and fine dispersion. It acquires these properties as a result of particularly careful and lengthy processing. The sugar content in it is not more than 55%.

Plain chocolate mass has lower gustatory and aromatic qualities and less fine dispersion. The sugar content in it is not more than 63%. Porous chocolate is obtained mainly from dessert chocolate mass, which is poured into molds by ¾ of its volume, placed in vacuum boilers and kept in a liquid state (at a temperature of 40 ° C) for 4 hours. When the vacuum is removed, a finely porous tile structure is formed due to the expansion of air bubbles

Depending on the composition, chocolate is divided into non-additives, with additives, with filling, diabetic and white. Chocolate without additives made from grated cocoa, powdered sugar and cocoa butter. Such chocolate has specific properties inherent in cocoa beans. By changing the ratio between powdered sugar and grated cocoa, you can change the taste characteristics of the resulting chocolate - from bitter to sweet. The more grated cocoa in chocolate, the more bitter taste and brighter aroma the chocolate has and the more it is appreciated. Chocolate with additions made from cocoa liquor, cocoa butter, powdered sugar and various nutritional, flavoring and aromatic substances. Powdered milk, powdered cream, nut kernels, coffee, waffles, candied fruits, alcohol, cognac, vanillin, food essences and others are most often used as additives. The ratio between the listed constituent parts of chocolate reflect the characteristics of its assortment, and varies widely. Chocolate with filling prepared from chocolate mass without additives and with

adding milk. It is produced in the form of bars, loaves, shells and other figures with various fillings: nutty, fondant, chocolate, fruit-jelly, cream, milk, cream. The amount of filling should be no more than 50% of the total weight of the product

Diabetic chocolate intended for patients with diabetes mellitus. Sorbitol, xylitol, mannitol are introduced into the composition of chocolate instead of sugar. White chocolate is prepared according to a special recipe from cocoa butter, sugar, milk powder, vanillin without adding cocoa mass, therefore it has a creamy color (white).

2. EXPERIMENTAL

Research objects:

Milk chocolate "Dave"

Manufacturer: LLC "Odintsovskaya Confectionery Factory"

Milk chocolate "Alenka"

Manufacturer: JSC "Red October"

Milk chocolate "Alpen Gold"

Manufacturer: OOOO "Mon, Delis Rus"

Dark chocolate "Babaevsky"

Manufacturer: OJSC "Confectionery Concern Babaevsky"

White chocolate "Aerobar"

Manufacturer: LLC Confectionery factory "Zolotaya Rus"

2.1 Conducting a sociological survey

To conduct a school sociological survey, a questionnaire was drawn up. The students being surveyed were asked to answer the following questions:

Is chocolate HARMFUL, if YES, which one?

The survey was conducted among students from the 5th to the 9th grade. There are 84 respondents in total. Survey results table number 1 (Appendix 1.)

Based on the results of a sociological survey, we decided what kind of chocolate we will research. Milk chocolate from the firms "Alpen Gold", "Dave", "Alenka" received the most votes. For comparison, we took dark chocolate

the well-known company "Babaevsky" and white chocolate from the little-known company "Golden Rus".

2.2 Determination of the calorie content of chocolate

The information on the packaging was used to determine the calorie content of the chocolate composition.

The results are shown in table 2 (Appendix 2.)

Output: most of all protein contains "Alenka" milk chocolate and "Babaevsky" dark chocolate. "Babaevsky" dark chocolate contains the most fat and the least carbohydrates. The protein content is less in chocolate "Aerobar" white, but in terms of carbohydrate content, it is in the lead. In terms of calorie content, "Babaevsky" dark chocolate takes the first place, less high-calorie "Alpen Gold" milk chocolate.

2.3 Determination of the qualitative composition of chocolate

The information on the packaging was used to determine the qualitative composition of the chocolate. The results are shown in table 3 (Appendix 2.)

Output: chocolate "Dave" and "Alenka" have only natural ingredients. "Alpen Gold" contains unnatural components - vanillin flavor identical to natural and E 476; "Babaevsky" dark contains - E476; Zolotaya Rus "Aerobar" - contains not only vanillin flavor identical to natural, but also cocoa - butter is replaced with vegetable fat, which impairs both taste and useful properties.

2.4 Determining the shelf life of chocolate

The shelf life of chocolate (maximum number of days) was determined from the information on the package. The results are shown in Table 4 (Appendix 3.)

Output: all tested chocolate samples, regardless of the quality composition, have the same shelf life.

2.5 Determination of organoleptic characteristics

A group of students in the amount of 10 people determined the taste and smell of each of the samples on a five-point scale.

The results (average values) are shown in table 5 (Appendix 3.)

Output: the best organoleptic qualities are possessed by the chocolate "Alenka" and "Alpen Gold". Aerobar Golden Rus chocolate proved to be worse than others.

2.6 Determination of the presence of impurities in chocolate

Pour a small amount of hot water into a flat-bottomed flask and lower a piece of a sample of chocolate weighing 5 g, place the flask in a water bath. After waiting for the chocolate to completely dissolve, and after cooling the contents of the flask, add a few drops of alcohol to the contents of the flask.

iodine solution. If the chocolate is mixed with mealy or starchy substances, the broth will turn bluish. We enter data on all samples of chocolate products in table 6 (Appendix 4).

Output: these samples do not contain foreign impurities (mealy and starchy substances).

2.7 Detection of unsaturated fats in chocolate (cocoa butter)

A pinch of grated chocolate was placed in a few drops of a weak solution of potassium permanganate KmnO 4, mix thoroughly. Chocolate contains fat (cocoa butter). As a result of the redox reaction, a brown precipitate of manganese (IV) oxide - MnO 2 is formed.

Output: Unsaturated fats were found in all samples, except for the white chocolate Zolotaya Rus "Aerobar". This indicates a lack of cocoa butter.

2.8 Detection of proteins in chocolate (xanthoprotein reaction)

Grated chocolate (about 1 cm in height) was poured into a test tube and 2 ml of distilled water was added. The contents of the tube were shaken well several times and filtered. To 1 ml of the obtained filtrate was added 0.5 ml of concentrated nitric acid HNO 3 and the resulting mixture was heated. We observe a yellow color, turning into orange-yellow when adding a 25% aqueous ammonia solution. Such a reaction is produced by the residues of aromatic amino acids that make up the proteins of chocolate.

Output: All samples contain proteins. Most of all in dark chocolate "Babaevsky"

2.9 Detection of carbohydrates in chocolate.

Poured into a test tube grated chocolate (about 1 cm in height) and added 2 ml of distilled water. The contents of the tube were shaken several times and filtered. Added to the filtrate 1 ml of 2M sodium hydroxide solution NaOH and 2-3 drops of 10% copper (II) sulfate CuSO 4. Shake the test tube. Appears bright blue

staining. This reaction is produced by sucrose, which is a polyhydric alcohol.

Output: In all varieties, the reaction was the same, carbohydrates are present everywhere. But judging by the coloring, white chocolate contains the most carbohydrates.

I enter the data of experiments on the detection of unsaturated fats, proteins and carbohydrates in table 7 (Appendix 4).

3. INFLUENCE OF CHOCOLATE ON THE HUMAN BODY

The rich chemical composition of chocolate itself speaks of the value of this product. This is where the benefits of chocolate are.

Chocolate activates the production of endorphins, hormones of happiness, improves tone and mood, efficiency and ability to concentrate. The reason is theobromine, it excites the central nervous system, invigorates and relieves headaches. Serotonin, phenylethylamine, and tryptophan are excellent antidepressants. Magnesium resists depression, stress, improves memory, has a beneficial effect on immunity, circulates cellular metabolism.

Dark chocolate lowers blood pressure and promotes increased sugar absorption.

The alkaloid caffeine belongs to psychostimulants, activates the activity of the cardiovascular, nervous and respiratory systems. It invigorates, increases mental and physical activity, removes vascular headache, fights against childhood enuresis.

Magnesium and potassium are essential for the central nervous system and muscles; phosphorus for brain activity, calcium is needed for bones, fluoride for teeth.

Antioxidants (polyphenols, catechins, flavonoids) stop aging and normalize heart activity by fighting free radicals. All flavonoids contribute to the regulation of processes in the skin, keeping it youthful for a long time. Cocohil conceals a wound-healing, wrinkle-smoothing, skin cell renewal action.

Sweet aspirin - chocolate - promotes blood thinning. Reduces headache and sore throat. Cocoa flavonoids improve metabolic functions and prevent the formation and deposition of cholesterol in blood vessels, and their damage.

The antibacterial action of the chocolate thianins prevents the formation of dental plaque, thereby fighting caries.

Theobromine and theophylline activate skin biochemistry, providing lifting.

Chocolate caffeine is the leader in the fight against excess weight and cellulite, it normalizes lymph flow and blood flow, relieves swelling, activates breakdown

and the elimination of negatively acting fats, toxins and toxins.

However, chocolate has its drawbacks. The tannin in chocolate can cause headaches in people with poor blood vessels, and excess chocolate at night can cause untimely alertness and sleep deprivation. Eating a lot of chocolate not only can cause allergies, but it can greatly increase your heart rate. Chocolate is a high-calorie food and over-consumption can cause weight gain.

CONCLUSION

In the course of the work, samples of chocolate that are in demand among the population were examined: "Dave" milk chocolate, "Alenka" milk chocolate , "Alpen Gold" milk chocolate, "Babaevsky" dark chocolate and little-known - "Aerobar" white chocolate. Real chocolate is a confection in the manufacture of which only cocoa butter and cocoa mass (a mixture of cocoa beans in cocoa butter) are used, and not a product based on cocoa powder and cocoa butter substitutes based on vegetable fats. Having studied the qualitative composition of chocolate, we found out that "Aerobar" white chocolate is closer to confectionery bars than to real chocolate, since cocoa butter has been replaced with vegetable oils. This was confirmed by the experiment on the determination of unsaturated fats - unsaturated fats were found in all samples, except for the white chocolate Golden Rus "Aerobar". This chocolate also showed a high carbohydrate content relative to other types of chocolate.

Dave milk chocolate, Alenka milk chocolate showed the best in quality.

chocolate, or to be more precise "Alenka", as this chocolate contains dry whole

milk, whereas Dave has skimmed milk powder, in general these chocolates are made from natural products. The studied chocolate product is not tampered with by impurities.

Organoleptic indicators also confirmed that the most useful and tasty milk chocolate "Alenka" without fillings and additives, with a maximum content of cocoa products.

After the conducted research, we came to the conclusion that when choosing chocolate, it is necessary to study the composition written on the label. Based on chemical analysis, the composition of the chocolate corresponds to the declared ingredients of the product.

Chocolate is not harmful to health if consumed in moderation!

BIBLIOGRAPHIC LIST

1. Yakovshin LA Chemical experiments with chocolate: Scientific-methodical journal "Chemistry at school". - 2006. - No. 8

2 Demidov V.A. Chemistry, workshop grades 8-11: Publishing house NTs ENAS, Moscow. - 2003 g.

Web site:

http://chocolate.tj/stat/

http://www.vshokolade.com/all_chocolate.php

http://travel.mail.ru/article/45677/

Annex 1.

Sociological survey results

table no. 1

Appendix 2.

Determination of the calorie content of chocolate

table number 2

The qualitative composition of some chocolate samples

table number 3

Appendix 3.

Expiration date of the test samples of chocolate

table No. 4

The results of determining the organoleptic characteristics of chocolate

table # 5

Appendix 4.

The presence of impurities in chocolate

table 6

Results of experiments on the detection of unsaturated fats, proteins and carbohydrates

table no. 7