Roasted and Ground Coffee: A Study of Extenders, Substitutes and Alternative Coffee Sources
Final technical rept. Jul 1980-Mar 1983
ARMY NATICK RESEARCH AND DEVELOPMENT CENTER MA
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The purpose of this study was to evaluate commercially available coffee extenders and substitutes establish a data base on the effectiveness of extenders and substitutes in event of future increases in coffee bean prices and design a consumer rating form to acquire sensory information. The following areas were investigated reducing the amount of roasted and ground RG coffee in armed Forces Recipe Service AFRS guidelines replacing up to half the RD coffee with carmel-based extenders one-to-one substitution of roast grains for RG coffee three miscellaneous products substitutions and reblending with African robusta coffee varieties. Field data confirmed laboratory findings. Recommendations on advantages and drawbacks to future deployment of extenders, substitutes and alternate varieties are provided.
- Food, Food Service and Nutrition