Publication detail

Qualitative evaluation of cookies produced by incorporation of coffee extracts into their formulation

BASIL, E. CIESAROVÁ, Z. PASSOS, C.P. KUKUROVÁ, K. MARKOVÁ, L. COIMBRA, M.A.

Original Title

Type

abstract

Language

English

Original Abstract

The aim of this study was to evaluate and identify the most satisfactory organoleptic properties of coffee extracts added into cookies formulation. For that reason, colour determination and sensory evaluation of important qualitative attributes of cookies with various coffee extract additions were done and acrylamide level was determined.

Keywords

coffee extracts, sensory properties, acrylamide

Authors

BASIL, E.; CIESAROVÁ, Z.; PASSOS, C.P.; KUKUROVÁ, K.; MARKOVÁ, L.; COIMBRA, M.A.

Released

16. 9. 2012

ISBN

978-972-745-132-6

Book

11th Food Chemistry Meeting: New chalenges – Book of abstracts

Pages from

107

Pages to

107

Pages count

BibTex

@misc{BUT97668,
  author="BASIL, E. and CIESAROVÁ, Z. and PASSOS, C.P. and KUKUROVÁ, K. and MARKOVÁ, L. and COIMBRA, M.A.",
  title="Qualitative evaluation of cookies produced by incorporation of coffee extracts into their formulation",
  booktitle="11th Food Chemistry Meeting: New chalenges – Book of abstracts",
  year="2012",
  pages="1",
  isbn="978-972-745-132-6",
  note="abstract"
}