Conţinutul numărului revistei |
Articolul precedent |
Articolul urmator |
276 5 |
Ultima descărcare din IBN: 2023-07-19 00:56 |
Căutarea după subiecte similare conform CZU |
664.8.047 (13) |
Preservation of organic edible substances. Candying, crystallizing. Sterilization. Pasteurization. Canning. Freeze-drying. Preservation of plant, vegetable products (95) |
SM ISO690:2012 ШЛЯГУН, Галина, ЮШАН, Лариса, КУПЧА, Татьяна. Разработка и применение балльной шкалы для органолептической оценки качества фруктовых снеков. In: Pomicultura, Viticultura şi Vinificaţia, 2022, nr. 1(87), pp. 48-54. ISSN 1857-3142. DOI: https://doi.org/10.53082/1857-3142.22.87.06 |
EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
Pomicultura, Viticultura şi Vinificaţia | ||||||
Numărul 1(87) / 2022 / ISSN 1857-3142 | ||||||
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DOI:https://doi.org/10.53082/1857-3142.22.87.06 | ||||||
CZU: 664.8.047 | ||||||
Pag. 48-54 | ||||||
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The article presents the results of the scoring scale development, obtained using a descriptive method of organoleptic analysis, to assess the fruit snacks quality and the process of their production. The individual quality indicators nomenclature, the weighting coefficients (for appearance – 0,6; surface texture – 0,2; structural texture – 0,2; separability of the product – 1,0), the value boundary limits of integrated and individual indicators for each quality category score (great – 4,5–5,0; good – 4,4–3,7; satisfactory – 3,6–2,5; barely satisfactory – 2,4–1,8; unsatisfactory (unacceptable) – less than 1,7) were defined. The scoring scale was tested for organoleptic assessment of the quality of dehydrated apple puree with different content of soluble solids (84–96% d.b.) and water activity value (0,38–0,76). Тhe scoring scale applicability to identify the product organoleptic and technological advantages and disadvantages and select the process parameters for structuring of snacks is reported. |
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Cuvinte-cheie fruit snacks, apple puree, score scale, organoleptic аssessment, фруктовые снеки, пюре из яблок, балльная шкала, органолептическая оценка |
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Cerif XML Export
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The individual quality indicators nomenclature, the weighting coefficients (for appearance – 0,6; surface texture – 0,2; structural texture – 0,2; separability of the product – 1,0), the value boundary limits of integrated and individual indicators for each quality category score (great – 4,5–5,0; good – 4,4–3,7; satisfactory – 3,6–2,5; barely satisfactory – 2,4–1,8; unsatisfactory (unacceptable) – less than 1,7) were defined. The scoring scale was tested for organoleptic assessment of the quality of dehydrated apple puree with different content of soluble solids (84–96% d.b.) and water activity value (0,38–0,76). Тhe scoring scale applicability to identify the product organoleptic and technological advantages and disadvantages and select the process parameters for structuring of snacks is reported.</p></cfAbstr> <cfAbstr cfLangCode='RU' cfTrans='o'><p>В статье представлены результаты разработки балльной шкалы для оценки качества фруктовых снеков и процесса их производства, полученные с использованием описательного метода органолептического анализа. Определены номенклатура единичных показателей качества, коэффициенты весомости (для внешнего вида – 0,6; текстуры поверхности – 0,2; структурной текстуры – 0,2; отделяемости продукта – 1,0), граничные пределы значений комплексных и единичных показателей для каждой категории качества в баллах: отличное – 4,5–5,0; хорошее – 4,4–3,7; удовлетворительное – 3,6–2,5; едва удовлетворительное – 2,4–1,8; неудовлетворительное (неприемлемое) – менее 1,7. Проведено апробирование балльной шкалы при органолептической оценке качества обезвоженного яблочного пюре с различным содержанием растворимых сухих веществ (84–96% в расчете на сухие вещества) и значением активности воды (0,38–0,76). 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