Assessment of the Qualitative and Technological Characteristics of Instant Second Dining Dishes

Abstract

In the article, the authors studied four samples of instant mashed potatoes from different brands of domestic manufacturers. During the tests, generally accepted standard methods for assessing the quality and packaging of concentrates of food second lunches were used by the requirements of regulatory documents. The packaging was analysed by the provisions of SS (State Standard) 15113.1 and SS 33837-2016, TR CU (Technical regulation of the Customs Union) 005/2011. The quality indicators of mashed potatoes were determined following the requirements of SS 19327-84 (as amended in 2000). In addition, the authors determined the mass fraction of moisture according to SS 15113.4-77 and visually assessed the impurities’ presence. The readiness of the dishes to eat and reconstitutability was also evaluated according to the method indicated on the label. The authors additionally evaluated the mass fraction of additives (%) shown in the composition of puree (crackers, fried onions) since they are involved in forming taste sensations. They also presented the analysis results of packaging quality indicators and the identified differences. A discrepancy between the labelling of samples and the requirements for accessibility was revealed. The content of additives in sample No. 2 does not correspond to the information stated on the label. However, according to physical and chemical indicators, all samples conform to the standards. Based on the results of the tasting evaluation of the pieces, a ranked series was compiled in descending order of quality. The authors proposed introducing quality indicators for food concentrates of the second dinner courses, reflecting the content of individual components in the regulatory documents. These quality indicators will contribute to stricter control over it and the implementation of the declared information on the composition of products by manufacturers. Furthermore, the obtained results are characterised by a practical component for manufacturers of instant concentrates when promoting new product lines that meet customers’ requirements. Also, the results of this study are helpful for consumers when choosing a competitive product from various assortments that differ in price and quality.