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National Repository of Grey Literature 2 records found  Search took 0.00 seconds. 
Stanovení základních jakostních charakteristik vybraných vzorků kávy, zelené kávy a kávovin
 Burianová, Žaneta
Thesis was divided into two parts. The first theoretical part describes the raw material for the production of coffee and coffee substitutes. It characterizes important substances contained in coffee such as chlorogenic acid and caffeine in coffee or inulin supplements and describes their effects on the human body. The second part deals with the determination of total polyphenols using the Folin-Ciocalteu reagent in 9 selected samples of roasted coffee, green coffee and coffee substitute mixtures with the addition of instant coffee. These samples were measured content of caffeine and chlorogenic acid by HPLC with UV-VIS detector. From the measured values showed that the highest content of chlorogenic acid was in the samples of green coffee of 200 mg / 100 ml cup of coffee (7 g). Caffeine reached the highest content of coffee roasted at 85 mg / 100 ml of coffee. The samples were also subjected to sensory analysis, where the best impression detected in samples of roasted coffee. Worst overall impression was recorded at a sample of substitutes with instant coffee.
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Kvalita a senzorické vlastnosti kávovin
 Burianová, Žaneta
The thesis deals with the manufacture of coffee substitutes and their sensory properties. Describes the history of this eatables, describes its most important crop and shows the composition of commercially available products. It is focused on the comparison with coffee substitutes, especially in terms of health care, which describe the content of individual substances such as caffeine or inulin and their effects on the human body. The research is divided into two categories. The first deals with sensory properties and comparing the three samples: coffee substitutes, blended coffee and coffee substitutes and coffee. In the second part there are the differences in their consumption.
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