Quality and flavour stability of coffee substitute prepared by extrusion of wheat germ and chicory roots

@article{Fadel2006QualityAF,
  title={Quality and flavour stability of coffee substitute prepared by extrusion of wheat germ and chicory roots},
  author={Hoda H.M. Fadel and Magda A. Abdel Mageed and Shereen N. Lotfy},
  journal={Amino Acids},
  year={2006},
  volume={34},
  pages={307-314}
}
Summary.A mixture of roasted chicory roots and wheat germ (1:1 w/w) was subjected to extrusion processing for preparation of coffee substitute. Comparative studies concerning sensory characteristics and headspace volatiles were carried out between genuine coffee and a freshly prepared coffee substitute. The sensory evaluation revealed similarities between the two samples. The comparative odour profile analysis showed that the sweetish/caramel-like note scored higher in our coffee substitute… CONTINUE READING

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