Pregled bibliografske jedinice broj: 974286
QUALITY CONTROL OF DIFFERENT SORTS OF RAW AND ROASTED COFFEE BEANS
QUALITY CONTROL OF DIFFERENT SORTS OF RAW AND ROASTED COFFEE BEANS // Book of abstracts of 17th Ružička Days "Today Science - Tomorrow Industry" / Tomas, S. ; Ačkar, Đ. (ur.).
Osijek : Zagreb, 2018. str. 150-150 (poster, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 974286 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
QUALITY CONTROL OF DIFFERENT SORTS OF RAW AND ROASTED COFFEE BEANS
Autori
Zavadlav, Sandra ; Blažić, Marijana ; Kralj, Elizabeta ; Božurić, Martin
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Book of abstracts of 17th Ružička Days "Today Science - Tomorrow Industry"
/ Tomas, S. ; Ačkar, Đ. - Osijek : Zagreb, 2018, 150-150
ISBN
978-953-7005-57-3
Skup
17. Ružičkini dani "Danas znanost - sutra industrija"
Mjesto i datum
Vukovar, Hrvatska, 19.09.2018. - 21.09.2018
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
raw coffee ; roasted coffee ; minced coffee ; quality control
Sažetak
Customers high demands on flavor richness of coffee, its aroma and creaminess, requires high quality control of raw materials and its preparation to ensure the perfect final product. After each processing step, coffee beans pass the strict quality control to ensure that each individual bean meets the quality. Continuous tasting and testing of green and roasted coffee ensures that only the best beans appear in the final product. At the moment, the two most common type of coffee are Arabica and Robusta, which differ in shape and size of the bean, caffeine content and flavor. Robusta coffee has higher bitterness and caffeine content than Arabica coffee. To meet consumer’s requests, and achieve better taste of coffee drink, Robusta coffee beans are usually blended with Arabica coffee. Several commercial brands of coffee were examined on the moisture of raw coffee, the grain size, the lack of raw coffee, the granulation of the fried coffee, the color of fried ground coffee, the color of the espresso coffee and the color of the jubilee coffee beans. The aim was to evaluate raw coffee and processed coffee beans to determine which of them meet even the most demanding consumer’s requests. Both, raw and roasted coffee, have met all the parameters examined, and a high product quality was obtained.
Izvorni jezik
Engleski
Znanstvena područja
Biotehnologija, Prehrambena tehnologija
POVEZANOST RADA
Ustanove:
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