Qualimetric quality assessment of vegetable sauces
Describes a new product of the canning industry - vegetable sauce. In the GOST 17471 -2013 there is an organoleptic characteristic, but the characteristic of the sauces with tomato paste base is given very briefly. Thus, the limitedness of the material does not allow for an extended assessment of organoleptic characteristics which leads to a distortion of processing information about the product. Also, the limited material of organoleptic characteristics in the Interstate Standard for Sauces does not provide an information base applicable during tasting. The purpose of the work is to develop a point scale for the organoleptic characteristics of vegetable sauces and to carry out a qualitative assessment of their quality. The object of study is vegetable sauce, the research method is qualimetric. The organoleptic evaluation of sauces was carried out with the help of an expert commission. The expert group is represented by 10 tasters (experts). In order to evaluate the sauces on a five-point scale, experts were asked to taste 3 samples of vegetable sauces and evaluate 4 organoleptic indicators: consistency, aroma, color, taste. The samples of sauces were served on white dishes at a temperature of 20 + 2 ° C. The sauces were arranged according to taste: from sweet to spicy. A form of questioning was chosen to collect opinions. Before starting the tasting process, it was necessary to get acquainted with the information about the organoleptic characteristics’ scale of the prepared vegetable sauces. The sequence of determining the organoleptic characteristics of the proposed sauces: - consistency (visual definition); - aroma (sampling); - color (visual definition); - taste (testing). Due to the proposed organoleptic characteristics’ point scale of the vegetable sauces and the use of a qualimetric method for assessing of organoleptic characteristics it became possible to comprehensively assess the quality of vegetable sauces. The information about vegetable sauces collected by using the qualimetric method for assessing of organoleptic characteristics is the knowledge that is further applicable to promote the product.