ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

ORGANOLEPTIC ASSESSMENT OF DAIRY PRODUCTS WITH THE USE OF DRY GUELDER-ROSE RAW MATERIALS

Abstract
Brief data on the nutrition value of the guelder-rose fruits, including their flavoring features are provided. Influence of the chemical composition of guelder-rose fruits on bitterness formation is considered. Some approaches and techniques for the bitterness elimination are described. The organoleptic assessment of dairy products, such as kefir drinks, sour cream products and cottage cheese products using dried guelder-rose raw material is carried out. The assessment of flavoring profiles of the cottage cheese products differing. in the fat and sucrose content is given. Some aspects of organoleptic indicator formation of the specified dairy products are considered. It is established that with the introduction in the dairy product compounding of dry guelder-rose raw materials, the bitterness available, is less perceived in the presence of milk fat and sucrose.
Keywords
Organoleptic assessment of dairy products, profile method, quelder-rose bitterness, kefir drinks, sour cream and cottage cheese products
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Abstract
Keywords
References