Kvalita a senzorické vlastnosti kávovin

The thesis deals with the manufacture of coffee substitutes and their sensory properties. Describes the history of this eatables, describes its most important crop and shows the composition of commercially available products. It is focused on the comparison with coffee substitutes, especially in terms of health care, which describe the content of individual substances such as caffeine or inulin and their effects on the human body. The research is divided into two categories. The first deals with sensory properties and comparing the three samples: coffee substitutes, blended coffee and coffee substitutes and coffee. In the second part there are the differences in their consumption