Alternative determination of the coffee subtitute content in blends
2000
Csiba, A. | Kerecsenyi, L. | Szentgyorgyi, M. | Lombai, Gy.
Principle of our method is based on the recognition that the acidic hydrolysate of the real roasted coffe does not contain glucose or at most in a negligible quantity. Therefore the different roasted coffee varieties enriched with coffee substitute are hydrolysed with 1,0 M HCl under standard conditions and control corresponding to the given coffee substitutes. Afterwards absorbance of the emerged glucose is determined by glucose-oxidase enzyme system (GOD-POD) and by spectroscopy. Percentage of substitute content of an enriched roasted coffee product can be calculated from the glucose absorbance quotient of the hydrolysates originating from te same measurement
Показать больше [+] Меньше [-]