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VM2408 Product Development- Eindverslag project productontwikkeling- EINDBEOORDELING 8,0 $3.75   Add to cart

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VM2408 Product Development- Eindverslag project productontwikkeling- EINDBEOORDELING 8,0

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Eindverslag VM2408 Product Development, project productontwikkeling cake light. Beoordeeld met een 8,0. Bestand bevat gehele verslag incl. bijlagen.

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  • December 16, 2019
  • 67
  • 2018/2019
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1  review

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By: ljagt • 1 year ago

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2019




Bron afbeelding 1, https://avevewinkels.be/thuisbakken/Recepten/suikervrije-cake




PRODUCT DEVELOPMENT
De ontwikkeling van een light variant van roombotercake

MIM Development




Mandy de Groot | Michiel van der Heijden | Ilke Hendriks

HAS Hogeschool
Voedingsmiddelentechnologie
VM2408 | Product development | Project productontwikkeling
Begeleidende docent: I. Ganzeboom
’s-Hertogenbosch, 28-6-2019


Opdrachtgever: Albert Heijn

, PRODUCT DEVELOPMENT

DE ONTWIKKELING VAN EEN LIGHT VARIANT VAN ROOMBOTERCAKE


Auteurs
Mandy de Groot
Michiel van der Heijden
Ilke Hendriks

Opdrachtgever
HAS Hogeschool

Opleiding
Voedingsmiddelentechnologie
2408 Product Development
Project Product Development

Projectbegeleider
Ingrid Ganzeboom

Datum en locatie
28-6-2019
’s-Hertogenbosch

,VOORWOORD


Wij zijn vier studenten van de opleiding Voedingsmiddelentechnologie op HAS Hogeschool te
’s-Hertogenbosch.

In het tweede jaar van de opleiding wordt van de student verwacht dat deze een light product
kan ontwikkelen en opschalen tot pilot-plant schaal. In dit verslag is het ontwikkelproces en
zijn de resultaten van de opschaling en het sensorisch- en fysisch onderzoek weergegeven.
Het verslag is geschreven voor ieder die geïnteresseerd is in het ontwikkelproces van een
light cake receptuur.

Graag danken wij iedereen die heeft meegewerkt aan het onderzoek. In het bijzonder
bedanken wij Ingrid Ganzeboom voor de goede begeleiding en feedback gedurende het
gehele project. Daarnaast bedanken wij Ria van der Ven voor de begeleiding tijdens de
ontwikkelpractica en de voorbereiding van deze practica. Tot slot willen wij Mark van Lokven
bedanken voor de begeleiding tijdens de fysische practica.

’s-Hertogenbosch, 28-6-2019
Mandy de Groot, Michiel van der Heijden, Ilke Hendriks

, INHOUD

Voorwoord
Samenvatting
1. Inleiding.................................................................................................................................................... 1
1.1 Aanleiding .......................................................................................................................................... 1
1.2 Probleemstelling .............................................................................................................................. 1
1.3 Doelstelling ........................................................................................................................................ 1
1.4 Onderzoeksvragen .......................................................................................................................... 1
1.5 Projectgrenzen ................................................................................................................................. 2
1.6 Randvoorwaarden ........................................................................................................................... 2
1.7 Aanpak ................................................................................................................................................ 2
1.8 Structuurbeschrijving .................................................................................................................... 3


2. Achtergrond ............................................................................................................................................ 4
2.1 Producteigenschappen en marktverkenning cake .............................................................. 4
2.2 Functies ingredienten .................................................................................................................... 5
2.3 Proces .................................................................................................................................................. 6
2.4 Vervangende ingrediënten .......................................................................................................... 8


3. Materialen en methoden ............................................................................................................... 10
3.1 Recepturen ...................................................................................................................................... 10
3.2 Proces ................................................................................................................................................ 11
3.3 Analyses ........................................................................................................................................... 12
3.4 Sensorische keuring ..................................................................................................................... 14
3.5 Fysische analyses ......................................................................................................................... 14


4. Resultaten en discussie ................................................................................................................. 15
4.1 Ontwikkelproces ............................................................................................................................ 15
4.2 Sensorische keuring ..................................................................................................................... 17
4.3 Opschaling ....................................................................................................................................... 19
4.4 Randvoorwaarden ......................................................................................................................... 23


5. Conclusie ................................................................................................................................................ 24


6. Aanbevelingen ..................................................................................................................................... 25

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