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2004, vol. 49, br. 1, str. 87-96
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Ispitivanje kvaliteta kafe različitim metodama
Analyzing of coffee quality with different methods
aUniverzitet u Beogradu, Poljoprivredni fakultet, Odsek/institut za prehrambenu tehnologiju i biohemiju, Srbija
bCity Institution for Public Health Protection (GZZZ), Belgrade, Serbia and Montenegro
cUniverzitet u Beogradu, Poljoprivredni fakultet, Srbija
Sažetak
Dobijeni rezultati ispitivanja kvaliteta kafa koje se najčešće konzumiraju na našem tržištu pokazali su da kvalitet kafe odgovara vrednostima koje su preporučene Zakonom o zdravstvenoj ispravnosti namirnica. Ovim ispitivanjima utvrđeno je da nisu prekoračene dozvoljene granice nijednog od parametra koji utiču na kvalitet namirnica. Sadržaj teških metala i aflatoksina je ispod dozvoljenih vrednosti. Najmanji sadržaj kofeina određen je u uzorku kafe koja je proizvedena u privatnoj pržionici, a takodje jedino u njoj nije dokazano prisustvo surogata kafe. Dobijeni rezultati ispitivanja kafe ukazuju da su kafe najpoznatijih proizvođača veoma ujednačene, a rezultati ispitivanja kofeina čak i izjednačeni. To ukazuje na verovatnu činjenicu da je kafa istog porekla, a da je kasnije u pogonima pravljena različita mešavina, koja i utiče na konačni proizvod i koja daje aromu i ukus napitku.
Abstract
The results obtained by the analysis of the samples of coffee mostly consumed on our market showed that the coffee quality corresponds to the values as given in the Law of Health Food. It was not found that any of the parameters which determine food quality exceeded permitted values. Content of heavy metals and aflatoxines is below permitted values. The least content of caffeine was determined in a coffee sample roasted in the private roaster’s shop, and only in it the presence of coffee surrogates/substitutes was not proved. The obtained results of the coffee analysis showed that the coffees of most popular producers are very equal, and results of caffeine analysis are even more equal. This indicates the most probable fact that coffee is of the same origin, and that later, on during production, a different mixture was made, which affects the final product and gives aroma and taste to the liquid.
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