ОРГАНОЛЕПТИЧЕСКАЯ ОЦЕНКА МОЛОЧНЫХ ПРОДУКТОВ С ИСПОЛЬЗОВАНИЕМ СУХОГО СЫРЬЯ КАЛИНЫ

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

Lupinskaya S. ^a

Orekhova S. V. ^a

Chechko S. G. ^a

Dementieva O. O. ^a

Affiliation

a FSBEI HVE «Kemerovo Institute of Food Science and Technology»

Copyright ©Lupinskaya et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

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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