Development of a sensory profile for a new type of processed fruit and berry products

Abstract

The article considers the principle of developing a list of descriptors to describe the sensory characteristics of processed fruit and berry products as a result of osmotic dehydration with hypertonic sucrose solution. The analytical method of organoleptic analysis - the quantitative descriptive method, was used to determine significant characteristics. Initially, the testers compiled a preliminary list of descriptors for processed products, including 54 characteristics, which are divided into groups: consistency, appearance, taste, color and aroma. After deleting synonyms, antonyms, and hedonic descriptors, there are 12 descriptive characteristics left in the list. The following descriptors were identified: integrity of form, gloss, brightness of color, consistency: dense, juicy, soft, tender, watery, chewable, sticky, taste: pronounced varietal, sweet and sour taste, intense and extraneous aroma. After discussion between the testers and the head of research for unambiguous understanding of the descriptive characteristics was carried out studies of samples of berry, fruit products and structured reference profilograms frozen and frozen sweet berries and dried reference and dried fruit production. As a result of the organoleptic evaluation, it was found that all processed berries and fruits have a well-preserved consistency, appearance, taste, aroma and color. Levels of density, richness was appreciated, preserved the integrity of the form, pronounced colouring, no foreign flavor, taste of berries meets the variety, berries are delicate compared to a control sample. Thus the organoleptic quality assessment of processed fruit products showed that pre-osmotic dehydration with sucrose solutions for further processes such as freezing and drying have allowed for some handles to protect the structure of fruit and berry raw materials and does not negatively affect the indicators of appearance, consistency, taste, color and aroma, and improved their quality compared to traditional frozen or dried fruit and berry production.

Development of jelly based on a spent osmotic agent

“…Кислотность желе «Вишневое» увеличилась в 2 раза, содержание моно-и дисахаридов практически не изменилось увеличение составило 0,81%, что говорит о сбалансированном вкусовом качестве -кисло-сладкий, увеличение энергетической ценности минимальное 3…”

“…Выявлено, что большинство научных исследований направлено на разработку рецептур с внесением различных студнеобразователей, обогащением биологически активными веществами, использованием нетрадиционного сырья для расширения ассортимента, повышения, улучшения качества и пищевой ценности выпускаемых различных желейных продуктов [1][2][3][4][5][6][7][8][9][10][11][12][13][14].…”