STUDY ON THE NUTRITIONAL VALUE OF SOME COFFEE SUBSTITUTES
Abstract
Although excessive coffee consumption is correlated with a negative influence on health, coffee still remains one of the most frequently consumed beverages. Coffee substitutes, which are commercially available as such or in the form of blends with different amounts of coffee, are a healthier alternative. This paper is a study on the nutritional value of some varieties of coffee substitutes, from the Romanian market. The most used coffee substitutes are: chicory, rye, barley, ganoderma mushroom, guarana, lupine, wheat spelled, hemp seed flour. Using the analyzer spectral fluorescence ray X (FRX), we determined the mineral content of the assortments taken in our study. Literature and our experimental research show that due to the high content of fiber, vitamins, minerals and the phytocompounds which gives them antioxidant properties, these products can be recommended for consumption, even for certain categories of consumers: children, pregnant women and the elderly.
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Copyright (c) 2022 SIMION ALDA, DESPINA MARIA BORDEAN, CLAUDIA SIRBULESCU, MIHAELA MOATAR, ARIANA CSEKE, DANIELA SCEDEI, LIANA MARIA ALDA
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LUCRĂRI ȘTIINȚIFICE MANAGEMENT AGRICOL
ISSN print 1453-1410
ISSN online 2069-2307
(former ISSN 1453-1410, E-ISSN 2069-2307)
PUBLISHER: AGROPRINT Timisoara, Romania
PAPER ACCESS: Full text articles available for free
FREQUENCY: Annual
PUBLICATION LANGUAGE: English
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Banat`s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara
Faculty of Management and Rural Tourism
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