Back to Search
Start Over
Untersuchungen an Kaffee und Kaffee-Ersatz
- Source :
- Zeitschrift für Lebensmitteluntersuchung und -Forschung A; June 1976, Vol. 161 Issue: 2 p143-150, 8p
- Publication Year :
- 1976
-
Abstract
- Summary It is possible to determine quantitatively with satisfactory accuracy the galactomannan which is precipitated in coffee brew after addition of Fehling solution. The content of polysaccharides in the extracts increases with the degree of roasting. Galactomannan makes up 6.6 to 12.7% of the dry matter of the extracts and 1.8 to 4.4% of that of roast coffee. It consists mainly of mannan, to a much smaller degree of galactan. Often there are traces of glucan. The content of mannan increases with the degree of roasting while that of galactan decreases very rapidly.
Details
- Language :
- English
- ISSN :
- 14314630
- Volume :
- 161
- Issue :
- 2
- Database :
- Supplemental Index
- Journal :
- Zeitschrift für Lebensmitteluntersuchung und -Forschung A
- Publication Type :
- Periodical
- Accession number :
- ejs16872976
- Full Text :
- https://doi.org/10.1007/BF01112858