Formulation and Evaluation of Chocolate Spread with Addition of Oats and Linseed

B.Sc. Adil Mushtaq

Diplomová práce

Abstract:

Chocolate spread is a popular food product widely consumed across different age groups and classified as an energy-dense food due to its high sugar and fat content. This limits its consumption, especially for individuals managing weight or metabolic conditions. The growing awareness of diet in promoting overall health led to an intensified interest in specific functional components of foods, particularly dietary fibres such as beta-glucan and omega 3 fatty acids, commonly found in oats, barley and linseed. The chocolate spread was developed with addition of oats and linseed to improve its health aspects (for example content of fibre). The developed spread was then sensory evaluated by a panel of fifty-five (55) untrained panellists (22 males and 33 females), who were students, aged between 21 and 28. The spread was then observed for 4 weeks, kept in glass jars (full and half conditions) at room temperature (24±2 °C), regarding its physicochemical properties. During storage, the moisture content reduced from 22 to 18 % and the spread-ability on average went down from 72 to 60 mm. The values of induction period for the treatments in full conditions were recorded around 16 to 15:30 hours, while the values of treatments in half conditions were recorded around 14:15 to 13:45 hours. The results of this study emphasize the importance of optimizing packaging conditions to minimize physicochemical degradation and preserve the overall stability of food products during storage.

Keywords

functional food development, Linum usitatissimum, Avena sativa, omega-3, dietary fibres, storage stability

Jazyk práce: angličtina

Datum vytvoření / odevzdání či podání práce: 26. 4. 2026

Obhajoba závěrečné práce

• Obhajoba proběhla 2. 6. 2026
• Vedoucí: Ing. Olga Leuner, Ph.D.
• Oponent: Sandra Teresita Martín del Campo Barba, PhD.

Česká zemědělská univerzita v Praze

Fakulta tropického zemědělství

Magisterský studijní program:
Agri-food Systems and Rural Development