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Sensory analysis of bread samples with the addition of beetroot
Dane BadawczeThe data set presents the results of the sensory analysis of bread samples with the addition of beetroot, which was carried out by the sensory profiling analysis method based on the PN-ISO 11035: 1999 standard – “Sensory analysis - Identification and selection of descriptors for determining the sensory profile using multivariate methods”. The method...
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The effect of roasting beetroot and chicory on the anti-oxidative activity of their extracts
Dane BadawczeThe eThe data set presents the results of the assessment of the impact of roasting raw materials in the form of beetroot and chicory on their antioxidant activity measured by the standard ABTS and DPPH radical tests. The numerical results were compared with the visual assessment of the roasted raw materials. The obtained results confirmed the increase...
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Determination the method of free alcohol fermented beverage production based on roasted raw materials.
Dane BadawczeData set presents the results of monosaccharides and ethyl alcohol determination in samples of fermented cereal drink with increased health value based on barley malt and roasting of rye, chicory and beetroot, and with the addition of hops. The HPLC method with RID detector was used for determinations