DEVELOPMENT OF A SCALE FOR EVALUATION OF ORGANOLEPTIC INDICATORS OF SAUCE PRODUCTS
Abstract
The article presents the organoleptic evaluation of samples of the basis for sauces using vegetable raw materials. The main components of the formulation are represented by red Rowan fruit and amaranth seeds. This product is suitable for catering companies, for the creation of further sauces unique bouquet. Features of the technology of obtaining experimental samples of the basis for sauces is the principle of hydro-mechanical action, allowing to create a product homogeneous in structure, with improved sensory characteristics. The search for the optimal selected technological factors (raw material processing temperature, °C; mass fraction of moisture, %; content of amaranth seeds, %) was made using the Taguchi technique. The essence of this technique is reduced to the allocation of controlled technological factors with the levels of variation of each parameter, then using orthogonal matrices in which
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Review
For citations:
Nitsievskaya K.N. DEVELOPMENT OF A SCALE FOR EVALUATION OF ORGANOLEPTIC INDICATORS OF SAUCE PRODUCTS. Modern Science and Innovations. 2019;(4):276-282. (In Russ.)
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