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Sensory andphysico-chemical evaluation of commercial coffees consumed in Banja Luka(Bosnia and Herzegovina) – Part 1

corresponding

BOŽANA ODŽAKOVIC1*, NATALIJA DŽINIC2, SLAVICA GRUJIC1, SNEŽANA KRAVIC2, MARIJA JOKANOVIC2


*Corresponding author


1. Faculty of Technology, University of Banja Luka, Stepe Stepanovica 73, 78000 Banja Luka, Bosnia and Herzegovina


2. Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia

Abstract

Consumption of black coffee prepared in a traditional way is popular in Balkan region. The aim of this study was to compare the beverage quality of five commercial roasted ground coffee blends of known trademarks that are offered on market in Banja Luka (Bosnia and Herzegovina) in 2014, for the traditional coffee beverage preparation. Consumers’ preference sensory test was used for comparing overall quality impression. Results of physico-chemical analyses of coffee samples confirmed that quality were within the requirements of the Regulation on coffee quality. Significant differences between compared coffee beverage samples in overall quality impression were determined and the best products were identified.


Introduction

Roasted ground coffee is one of the most widely consumed products from a commercial point of view, because of unique sensory properties of coffee beverage (1,2). Consumption of black coffee beverage, which is prepared in traditional way, is characteristic for Balkan region. Coffee beverage is preparing by adding roasted ground coffee to the tap water at the moment of boiling and heating it until the moment of rich foam is rising. After that, it is left in the coffee pot a few minutes to precipitate partially, and poured into a cup. Sensory properties of coffee, important for overall quality impression are fully expressed during consumption. Coffee beverages are preparing from roasted, ground beans, belonging usually to one of two commercially available species ... ...




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