DETERMINATION OF IDENTIFICATION CRITERIA FOR EVALUATING THE ORGANOLEPTIC CHARACTERISTICS OF CUSTARD SEMI-FINISHED PRODUCTS WITH THE ADDITION OF CAROB POWDER
Abstract
Enrichment of flour confectionery products with plant raw materials is a relevant topic today, as it allows to improve the functional properties and nutritional value of products, to expand the range of products with preventive properties. Non-traditional ingredients for the production of custard semi-finished products were analyzed. Carob powder was chosen as a plant raw material as a source of vitamins and minerals.Determining the identification features of food products is one of the stages of conducting identification expertise and detecting their falsification. Identification criteria can be the features of technological processes, raw material quality indicators, organoleptic and physicochemical indicators of finished products, and recommendations for consumption.The aim of the study is to determine the identification criteria for evaluating the organoleptic characteristics of custard semi-finished products with the addition of carob powder. The object of the study is custard semi- finished products with the addition of carob powder. The study was conducted using the mathematical and statistical method of processing expert opinions and the profile-descriptor method for evaluating organoleptic properties.The article considers the evaluation of custard semi-finished products on a 5-point scale. The coefficients of weighting by priority of organoleptic indicators for custard semi-finished products are determined, namely: shape – 0.15; surface – 0.17; color – 0.25; taste and smell – 0.31; appearance in section – 0.12. The results of the study made it possible to determine a comprehensive indicator of the quality of custard semi-finished products. It was found that the samples deviate from a 5-point scale: with Dry carob powder – by 0.2 points; control – 0.26; with Light carob powder – 0.34; with cocoa powder – 0.58; with Medium carob powder – 0.95 and Dark – 1.25.The evaluation made it possible to establish that the use of carob powder of Dry and Light types improves the organoleptic characteristics of custard semi-finished products, while Medium and Dark types give the semi-finished products a grayish color.
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