Qualitative evaluation of cookies produced by incorporation of coffee extracts into their formulation
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F12%3APU102314" target="_blank" >RIV/00216305:26310/12:PU102314 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Qualitative evaluation of cookies produced by incorporation of coffee extracts into their formulation
Original language description
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.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů