Organoleptic evaluation of vegetables and mushrooms. Evaluation of the quality of culinary products by organoleptic indicators
1. General Provisions
Organoleptic analysis is a study of product quality using the senses - sight, smell, taste, touch (sensory analysis).
At catering establishments, the organoleptic method of quality control of dishes and culinary products is used in the systematic verification of their quality by the quality control service, as well as in the laboratory study of product quality.
Subject to scientifically based rules, the results of the organoleptic evaluation of product quality in terms of accuracy and reproducibility are equivalent to the results obtained using instrumental control methods.
The organoleptic control method allows you to quickly and easily evaluate the quality of raw materials, semi-finished products and culinary products, detect violations of the recipe, cooking technology and presentation of dishes, which in turn makes it possible to take measures to promptly eliminate the identified deficiencies.
The accuracy, reproducibility and ability to compare the results of sensory analysis depend on the fulfillment of certain requirements, namely:
The procedure and conditions for the analysis;
Qualifications and skills of specialists (appraisers);
Systems for evaluating the results of analysis.
The choice of quality indicators in organoleptic analysis depends on the type of product and its characteristics. The main indicators of culinary products are: appearance, color, smell, texture, taste.
Appearance - a complex indicator that characterizes the general visual impression of a dish (product), includes a number of such single indicators as shape, surface condition, uniformity in size, quality of design, etc.
Color (coloration) - an indicator of appearance that characterizes the impression caused by reflected light rays of visible color.
Smell is a quality indicator determined by the sense of smell. Smell is a sensation that occurs when the olfactory receptors located in the upper part of the nasal cavities are excited. The intensity of the odor depends on the amount of volatile substances released from the products and their chemical nature.
Consistency - an indicator of the quality of dishes and culinary products, which characterizes the sum of the properties of the product, reproduced visually, tactilely, by finger analyzers, skin and sensitive muscles of the mouth.
When evaluating the "consistency", the aggregate state of the product (liquid, solid, etc.), its degree of homogeneity (homogeneous, flaky, curdled), mechanical properties (brittleness, viscosity, elasticity, plasticity) are determined.
The consistency of various groups of dishes and products is usually characterized by several verbal definitions. For example, the consistency of mashed potatoes is homogeneous, lush, loose; shortbread cake - crumbly, crumbly, etc.
Taste is the most important indicator of the quality of culinary products, which has a decisive influence on the assessment of its quality.
Taste is determined by the sensations that arise when the taste buds located in the taste buds of the mucous membrane of the tongue are stimulated.
Taste is caused by substances that are soluble in water or saliva. Taste sensations are influenced by the texture and smell of dishes and products.
The complex impression of the taste itself, as well as smell and touch when distributing the product in the oral cavity, characterizes its deliciousness.
When evaluating taste, its qualitative characteristics (bitter, sour, sweet, salty taste) and intensity are characterized.
In addition to the listed main indicators of the quality of culinary products, additional indicators are introduced for some groups of products: transparency (broth, jelly, tea), sectional view (dishes from fish cutlet mass, minced meat dishes, stuffed products, cakes, muffins, etc.) , color of the crust and the state of the crumb (flour confectionery and bakery products), etc.
2. Conditions for organoleptic analysis
When conducting an organoleptic analysis of the quality of catering products, certain requirements must be met, including: for the premises, instruments and materials, and specialists in the field of organoleptic analysis.
2.1. Requirements for the premises
Under laboratory conditions, organoleptic analysis should be carried out in a specially equipped room, which should provide optimal conditions for analysis, including:
The average area of the premises should be 13-20 m2 (depending on the number of appraisers working simultaneously);
Have a constant temperature of + 18-20 ° C and relative humidity of 70-75%, since the sensitivity of the taste organs decreases at temperatures above 36 ° C for sour and bitter tastes and at temperatures below 15 ° C for salty tastes;
To be isolated from extraneous odors that may penetrate from adjacent rooms and from the outside, as well as from noise and other factors that distract the evaluator's attention during the organoleptic analysis.
The room should, as far as possible, be located on the north side of the building.
The room should be well and evenly lit; Lighting can be natural or artificial. Artificial light should not change the natural color of the product, which is especially important when detecting differences in color shades. Regardless of daylight, the room should have fluorescent ceiling lighting that provides good illumination in the range of 100-200 lux.
Walls should be white, cream, or light gray to provide even, diffused light.
At catering establishments, for organoleptic analysis, you should use the room (office) of the shop manager (head of production), the staff room, or in some cases, the cold shop.
2.2. Required devices and materials
For organoleptic analysis it is necessary to use: a chef's needle, stainless steel spoons for sampling liquid dishes; knives, forks made of stainless steel for sampling dishes with a dense consistency; kettle with boiling water for rinsing appliances; sampling plates or dishes; scoops for sampling from boilers; glasses with cold tea (black, long leaf) or water; wheat bread from flour of the highest, 1st or 2nd grade; notebook and pencil for notes.
2.3. Requirements for specialists
Organoleptic analysis of public catering products should be carried out by professionally trained specialists with certain skills who know the methodology for conducting organoleptic analysis and the quality assessment system, including specialists from food laboratories and employees of public catering enterprises - members of the quality control service.
In order to obtain more accurate sensory analysis results, product evaluators should be subjected to sensory sensitivity tests, i.e. the ability to perceive an external impulse with the help of the senses.
Checking the sensory susceptibility of evaluators must be carried out annually by specialists from the Coordinating Technology Center or territorial-branch sanitary-technological food laboratories of the republican, regional or regional level.
When checking sensory impressionability, tests are carried out:
On "taste color blindness" - the definition of the ability to recognize the main types of taste - sweet, salty, sour and bitter;
Threshold of taste sensitivity - determination of the ability of the organ of taste to perceive the lowest intensity of impulses;
Taste intensity difference threshold - determination of the ability of the organ of taste to perceive a minimal but noticeable perceived difference in intensity between two impulses of the same type;
Ability to recognize characteristic odors - determination of the sensitivity of smell;
Odor intensity difference threshold - determination of the ability of the olfactory organ to distinguish the difference in odor intensity;
For color blindness - the definition of the ability to distinguish the difference in color.
The results of tests of evaluators for sensory impressionability are drawn up in a protocol with the signatures of the members of the commission.
The general method for determining the degree of susceptibility of the evaluator's senses is given in Appendix 1.
3. Methodology for organoleptic analysis
Before conducting an organoleptic analysis, specialists should familiarize themselves with the current regulatory, technical and technological documentation for the products under study, including the requirements for its quality.
The quality of public catering products should be determined at the production site (at the place of its preparation), as well as at distribution at the time of sale. At the distribution, the mass of dishes (products) and the tempering temperature are preliminarily set. Sampling for laboratory studies, including for organoleptic analysis, the procedure for determining the mass and temperature of dishes (products) is set out in accordance with the current regulatory and technical documentation (see the third part of the Guidelines).
The assessment of the quality of dishes and culinary products is carried out, as a rule, according to such organoleptic indicators as: appearance, color, texture, smell and taste. For certain groups of dishes, the number of quality indicators can be reduced (clear soups) or increased (flour confectionery and bakery products).
Organoleptic analysis of dishes and culinary products is carried out by sequentially comparing these indicators with their description in the current regulatory, technical and technological documentation (quality requirements for technical, technological and technological maps, enterprise standards, as well as GOSTs for similar products).
The sequence of analysis and evaluation of individual indicators of the quality of dishes (products) should correspond to the natural sequence of organoleptic evaluation. At first, indicators determined by vision (appearance, shape, color, transparency, brilliance, etc.) must be taken into account, then by smell and touch, and finally, properties that are evaluated only through tasting (juiciness, crumbliness, friability, crushing, deliciousness, and such specific indicators as the salinity of meat, fish, vegetable and pickled products, rancidity of fats, etc.). Samples should be submitted for evaluation by gradually increasing pulse intensity.
When describing the appearance:
They pay attention to its specific features, such as the shape and its preservation in the finished dish (product), the state of the surface, the view in the section (break), the correctness of the design of the dish, etc.
When describing color:
Determine the main tone of the product, its intensity and shades;
Set deviations from the color characteristic of this dish (product);
The assessment of the dish (product) is carried out on a light gray surface in order to avoid the phenomenon of light contrast;
It is taken into account that the purity of color, especially white, for a number of food products is an indicator of contamination with foreign impurities or colored particles of the product itself.
The smell is determined with bated breath: take a deep short breath, hold your breath for 2-3 seconds and exhale;
When determining odor:
Establish a typical (peculiar) smell, and also determine the presence of foreign odors;
For better odor perception, it is necessary to create conditions conducive to the evaporation of volatile substances, for example, increase the surface of a dish (product);
For dishes (products) with a dense consistency (from meat, fish), a “needle test” or “knife test” is used, for which a wooden needle (heated knife) is inserted deep into the thickness of the product or the center of the dish, and after extraction, the smell is quickly determined;
It should be borne in mind that the first impression of the smell is the most vivid and complete, and with prolonged exposure to impulses, the body ceases to perceive the smell.
Consistency is determined by:
By touching the dish with your hand, lightly probing it with your index and thumb, as well as applying efforts - by pressing, pressing, piercing, cutting (fish, meat, jelly), spreading (pate, jam), chewing (cabbage, cucumbers);
By touch in the oral cavity, density, stickiness and pressure on the dish (product) (for example, the consistency is liquid, syrupy, thick, dense or crispy);
According to visual sensations (for example, the viscosity of the liquid during transfusion, the density of sour cream when stirred with a spoon).
When determining taste:
It should be remembered that the sense organs excited by strong stimuli lose their impressionability and do not react to the action of weak stimuli. Therefore, first they try out dishes (products) that have a delicate, slightly pronounced taste and smell (for example, cereal soups). It is impossible to present for evaluation a sour dish after a sweet one and a bitter one before a sweet or sour one;
Sweet dishes are rated last;
the sample should be chewed well, distributed over the entire surface of the oral cavity and held for 5-10 seconds in the mouth so that the soluble substances of the product pass into the saliva and the resulting solution affects the taste buds;
To detect bitterness, the product should be chewed slowly, it should be in the mouth longer than when determining sweet and salty tastes.
In the organoleptic analysis of a clearly poor-quality dish, which is determined by its appearance and smell, a taste test is not carried out.
Taste buds can adapt to different taste sensations, so it is necessary to take breaks during the analysis: rinse your mouth with boiled water or eat slightly stale wheat bread.
You can not take a large amount of a cold dish into your mouth at the same time, so as not to supercool the surface of the tongue and oral cavity, since when they are cooled to 0 ° C, the sensitivity of taste buds sharply decreases.
In the process of organoleptic analysis of various groups of dishes and culinary products, general rules must be observed.
Organoleptic analysis should be carried out at the same temperature at which these dishes (products) are sold and consumed.
The organoleptic analysis of dishes at the distribution begins with an assessment of the correctness of their portioning and serving, the thoroughness of the design of the dishes: the conformity of the dishes, the stacking of the side dish, etc.
For sampling filling soups (shchi, borscht, pickles, saltwort, etc.), the contents of the boiler (pot) are carefully but thoroughly mixed and poured into a plate. First, the liquid part is separated with a spoon and tested. Tasting should be done without adding sour cream, because. it masks possible defects. Then the dense part is disassembled and its composition is compared with the recipe (for example, the presence of onions, parsley, etc.). Each component is examined separately, noting the ratio of the liquid and solid parts, the consistency of the products, the shape of the cut, and the taste. Finally, they taste the dish as a whole with the addition of sour cream, if it is required according to the recipe.
The main indicators of the quality of clear soups are transparency, concentrated taste due to the presence of extractives (for meat and fish broths) and smell. Therefore, in their organoleptic analysis, first of all, attention is paid to the appearance of the broth, its color, the absence of suspended particles, and glitter of fat. All garnishes for soups are tested separately, and those that are poured with broth when served, also along with it, paying attention to whether they spoil the appearance of the dish: do they give it turbidity, do fat float to the surface, etc. .d.
When assessing the quality of puree soups, the contents of the boiler (pot) are thoroughly mixed with a ladle and a sample of the soup is taken. Then, pouring it in a stream, determine the consistency, evaluate the density, viscosity, uniformity, the presence of dense particles, color. After that, the smell is determined and the soup is tasted. A side dish for puree soups that is not wiped according to the recipe is evaluated separately.
When organoleptically assessing cold soups, their appearance is evaluated and the liquid and dense parts are tasted separately. The dense part is disassembled and its composition is determined, the thoroughness of cleaning, the shape of the cut, the consistency of vegetables, meat products and fish products are checked. After that, the soup is tested without sour cream and then with sour cream. If semi-finished products for soups are available at the factory (for example, chopped products for okroshka, botvini, etc.), then their quality is also checked.
In the organoleptic evaluation of sauce dishes, first of all, the culinary validity of the selection of sauces for dishes is established. For sauces, their consistency is first determined by pouring in a thin stream and tasting. Then the color, smell and consistency of the fillers, the form of their cutting, composition (onions, cucumbers, root crops, etc.) and taste are determined.
Dishes with a dense texture (secondary, cold, sweet), after assessing the appearance, are cut into pieces on a common plate, which are then transferred to their plates by the appraisers.
When checking the quality of dishes from boiled and fried vegetables, the correctness of the technological processing of raw materials is first assessed, and then the consistency, smell, taste and compliance of the dishes with the recipe are examined in the prescribed manner.
When evaluating dishes from stewed and baked vegetables, vegetables and sauce are separately tested, and then the dish is tasted as a whole.
When evaluating dishes from cereals and pasta, porridge is distributed in a thin layer along the bottom of the plate and the absence of impurities and inclusions, the presence of lumps, is established. In pasta, attention is paid to their consistency: boilability and stickiness.
When evaluating fish dishes, they check the correctness of cutting and compliance with recipes; correct preparation of semi-finished products (slicing, breading); readiness degree; smell and taste of products; compliance of the garnish and sauce with this product.
For meat dishes, first evaluate the appearance of the dish as a whole and separately of the meat product: the shape of the cut, surface condition, breading. Then they check the degree of readiness of the products by puncturing the chef's needle according to the consistency and color on the cut. After that, the smell and taste of the dish are evaluated, incl. compliance of the culinary use of the meat semi-finished product with the type of product, the technological feasibility of selecting the sauce and side dish.
For meat sauce dishes, all its components are tested separately (the main product, sauce, side dish), and then the dish as a whole is tasted.
When evaluating cold dishes, the general scheme for conducting organoleptic analysis is applicable, but taking into account the features that reflect the specifics of this group of dishes. Particular attention is paid to the appearance of the dish: the thoroughness of its design, the correctness of cutting the main products; their consistency, compatibility of products, sauces and side dishes, selection of decorations.
When evaluating sweet dishes, their group characteristics are taken into account. So, in jellied dishes and creams, the state of the surface, the view in the cut (break) is first determined. In addition, the ability to keep the shape in the finished dish is evaluated. Particular attention is paid to the consistency. Then determine the color, smell and taste.
When evaluating sweet hot dishes (soufflé, puddings, croutons, etc.), first examine the appearance: the nature of the surface, color and condition of the crust; mass on the cut (break): baked, no hardening. Then evaluate the color, smell and taste.
When evaluating flour dishes and flour culinary products, their appearance is examined (the nature of the surface of the dough, the color and condition of the crust of pancakes, pancakes, pies, the shape of the product), then they pay attention to the ratio of minced meat and dough, the quality of minced meat (its juiciness, degree of readiness, compound). And finally, smell and taste are determined.
When characterizing the appearance of flour confectionery and bakery products, attention is paid to the state of the surface, its finish, color and condition of the crust, the absence of peeling of the crust from the crumb, the thickness and shape of the products. Then evaluate the state of the crumb: baked, no signs of non-mixing, the nature of porosity,
Organoleptic evaluation of soups
For sampling filling soups (shchi, borscht, pickles, saltwort, etc.), the contents of the container (pot) are carefully but thoroughly mixed and poured into a plate. First, separate the liquid part with a spoon and try. The evaluation of the soup is carried out without the addition of sour cream. Then the dense part is disassembled and its composition is compared with the recipe (the presence of onions, parsley, etc.). Each component is examined separately, noting the ratio of the liquid and solid parts, the consistency of the products, the shape of the cut, and the taste. Finally, they try the dish as a whole with the addition of sour cream, if it is provided for in the recipe.The main indicators of the quality of clear soups are transparency, concentrated taste due to the presence of extractives (for meat and fish broths), and smell. In the organoleptic analysis of clear soups, first of all, attention is paid to the appearance of the broth, its color, the absence of suspended particles, and the glitter of fat. All side dishes for soups are tried separately, and those that are poured with broth when served are also served with it.
When assessing the quality of puree soups, the contents of the container (pot) are thoroughly mixed and a sample of the soup is taken. Then, pouring it in a stream, evaluate the texture (consistency): density, viscosity, uniformity, as well as the presence of dense particles and color. After that, the smell is analyzed and the soup is tasted. A side dish for puree soups, which is not rubbed according to the recipe, is tried separately.
When organoleptically assessing cold soups, their appearance is evaluated and the liquid and dense parts are tried separately. The dense part is disassembled and its composition is determined, the thoroughness of cleaning, the shape of the cut, the texture (consistency) of vegetables, meat products and fish products are checked. After that, they try the soup first without sour cream and then with sour cream.
Organoleptic evaluation of sauces
When organoleptically assessing sauces, their consistency is determined by pouring in a thin stream and tasting. Then they evaluate the color, composition (onions, cucumbers, root crops, etc.), the shape of the cut, the texture (consistency) of the fillers, as well as the smell and taste.Organoleptic evaluation of the second, cold and sweet dishes (products)
Dishes and products with a dense texture (consistency) (secondary, cold, sweet), after assessing the appearance, are cut on a common plate into test portions.Organoleptic evaluation of semi-finished products, products and dishes from boiled and fried vegetables
When checking the quality of semi-finished products, products and dishes from boiled and fried vegetables, they first evaluate the appearance: the correctness of the cut, and then the texture (consistency), smell and taste.Organoleptic evaluation of semi-finished products, products and dishes from stewed and baked vegetables
When assessing the quality of semi-finished products, products and dishes from stewed and baked vegetables, vegetables and sauce are tested separately, and then the dish as a whole is tried.Organoleptic evaluation of semi-finished products, products and dishes from cereals and pasta
When assessing the quality of semi-finished products, products and dishes from cereals and pasta, they are distributed in a thin layer along the bottom of the plate and the absence of foreign inclusions, the presence of lumps is established. In pasta, attention is paid to their texture (consistency): boiledness and stickiness.Organoleptic evaluation of semi-finished products, fish products and dishes
When evaluating semi-finished products, fish products and dishes, they check the correctness of cutting and compliance with the recipe, the correct preparation of semi-finished products (cutting, breading), texture (consistency); smell and taste of products.Organoleptic evaluation of semi-finished products, products and dishes from meat and poultry
For semi-finished meat products, products and dishes, first evaluate the appearance of the dish as a whole and separately - the main product: the shape of the cut, surface condition, breading. Then the degree of readiness of the products is checked by puncture with a chef's needle according to the texture (consistency) and color on the cut. After that, the smell and taste of the dish are evaluated.For meat sauce dishes, all its components (main product, sauce, side dish) are separately evaluated, and then the dish as a whole is tried.
Organoleptic evaluation of cold dishes, semi-finished salads and snacks
When evaluating cold dishes, semi-finished salads and snacks, special attention is paid to the appearance of the dish: the correct cutting of the main products, their texture (consistency).
Organoleptic evaluation of sweet dishes (desserts)
When evaluating sweet dishes, their group characteristics are taken into account. For jellied dishes, mousses and creams, first determine the surface condition, the appearance of the cut (break) and color. In addition, the ability to keep the shape in the finished dish is evaluated. Particular attention is paid to the texture (consistency). Then determine the smell and taste.When evaluating sweet hot dishes (soufflés, puddings, croutons, hot desserts, etc.), the appearance is first examined: the nature of the surface, the color and condition of the crust; mass on the cut (break): baked, no hardening. Then evaluate the smell and taste.
Organoleptic evaluation of flour culinary semi-finished products and products
When evaluating flour dishes, flour semi-finished products and culinary products, their appearance is examined (the nature of the surface of the dough, the color and condition of the crust of pancakes, pancakes, pies and other products, their shape), pay attention to the ratio of minced meat and dough, the quality of minced meat (its juiciness , degree of readiness, composition), and then determine the smell and taste.Organoleptic evaluation of flour confectionery and bakery semi-finished products and products
When characterizing the appearance of flour confectionery and bakery semi-finished products and products, attention is paid to the surface condition, its finish, the color and condition of the crust, the absence of peeling of the crust from the crumb, the thickness and shape of the products. Then evaluate the state of the crumb: baked, no signs of non-mixing, the nature of porosity, elasticity, freshness, lack of hardening. After that, the quality of the finishing semi-finished products is evaluated according to the following characteristics: the state of the cream mass, lipstick, jelly, glaze, their splendor, plasticity. Next, evaluate the smell and taste of the product as a whole.book title open close
Product quality as a socio-economic category. Basic concepts, terms and definitions in the field of quality
Properties and indicators of product quality, their characteristics
Methods for determining product quality indicators
Formation of product quality
Production quality control of public catering products Organoleptic analysis of product quality
Terminology of organoleptic characteristics
Methodology for organoleptic quality assessment
Organoleptic evaluation of the quality of certain types of public catering products of mass production
Methods for studying the quality of public catering products, their characteristics
The procedure for sampling for laboratory research of the quality of public catering products
Physical and chemical methods of quality control of culinary products
- Determination of the nutritional value of catering products
- Determination of sugars in catering products
- Determination of starch in catering products
- Determination of alcohol in catering products
- Determination of table salt in catering products
- Determination of total acidity and alkalinity of catering products
- Determination of vitamin C content
- Determination of egg content
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INTRODUCTION
Organoleptic method (organoleptic)- a method for determining product quality indicators based on the analysis of the perceptions of the sense organs - sight, smell, hearing, touch, taste.
The organoleptic evaluation of a product is a generalized result of its quality assessment, performed using the human senses. The importance of this assessment is especially great for characterizing wine, tea, coffee, confectionery, tobacco, etc. In some cases, an organoleptic assessment can give an opinion on such parameters as the freshness of raw materials, violations of the production process much faster than instrumental methods.
When evaluating a product, first determine the appearance, shape, color, gloss, transparency and other properties. The main distinguishing feature of organoleptic research is the lack of objective registration of results using measuring instruments or means of fixing results, which, however, does not exclude the use of technical means that improve perception or increase sensitivity or resolution or perform auxiliary functions (magnifying glass, microscope, stethoscope, mirror, flashlight). , tweezers, etc.). The values of indicators are determined by analyzing the feelings of an expert based on his experience of evaluation and are usually expressed in points or places of samples on an imaginary scale (in insurance, as a rule, evaluation consists in ascertaining the possibility of repairing, restoring or replacing damaged fragments, or in estimating the time required for restoration work - based on experience or repair procedures standardized by the manufacturer or service center).
To a large extent, the reliability of the assessment obtained in this way depends on the experience of the expert (appraiser). Socially understandable norms should be adopted: for example, sweet as honey, sour as lemon, bitter as tar, spicy as pepper, and so on.
Organoleptic properties of products- appearance, texture, color, smell, taste - important indicators of their quality. A change in the organoleptic qualities of a product usually indicates a deterioration in their biological value (a decrease in the content of vitamins, essential fatty acids, etc.) and a possible accumulation of products of protein breakdown, decomposition of carbohydrates, and fat oxidation that are harmful to the body, especially for sick people. Moldy products may produce toxic substances. Organoleptic changes in perishable products may be accompanied by the reproduction of pathogenic microbes. When receiving products, as well as before culinary processing of stored products, their quality is checked by organoleptic indicators.
organoleptic meat food egg
CLASSIFICATION OF PRODUCTS
Taking into account the general characteristic features and features of use, the following groups of food products are distinguished:
1) milk and dairy products;
2) meat and meat products;
3) fish, fish products and seafood;
4) eggs and egg products;
5) dietary fats;
6) cereals and pasta;
7) flour, bread and bakery products, bran;
8) fresh and processed vegetables, fruits (fruits, berries, nuts) and mushrooms;
9) sugar and its substitutes, honey, confectionery;
10) canned food and concentrates;
11) flavor products (tea, coffee, spices, seasonings, food acids);
12) mineral waters.
CLASSIFICATION OF ORGANOLEPTIC QUALITY INDICATORS
Quality indicators determined by vision:
Appearance is the overall visual sensation produced by the product:
Form - a combination of geometric properties (proportions) of the product;
Color is the impression caused by a light pulse, determined by the dominant light wavelength and intensity;
Gloss - the ability of a product to reflect most of the rays that strike its surface, depending on the smoothness of the surface of the product;
Transparency is a property of liquid products, determined by the degree of light transmission through a liquid layer of a certain thickness.
Quality indicators determined using deep touch (pressure):
Consistency - a property of the product, due to its viscosity and determined by the degree of deformation during pressing;
Density is a property of a product's resistance to pressure;
Elasticity - the ability of the product to return to its original shape after the cessation of local pressure, not exceeding a critical value (plasticity limit).
Quality indicators determined by smell:
Smell - the impression that occurs when the olfactory receptors are excited;
Aroma - a pleasant natural characteristic smell of raw materials (milk, fruits, spices, etc.);
- "bouquet" - a pleasant developing smell under the influence of processes occurring during maturation, fermentation and fermentation (for example; "bouquet" of aged wine).
Quality indicators determined in the oral cavity:
Juiciness - the impression of touch, the chewing time produced by the juices of the product (for example, the product is juicy, low-juicy, dryish dry);
Uniformity - the impression of touch produced by the size of an hour of the product (homogeneity of the chocolate mass, candy fillings);
Consistency - touch associated with the density, stickiness of the product by pressing; it is felt when the product is distributed on the tongue (consistency is liquid, syrupy, thick, dense);
Fibrousness - the impression caused by fibers that resist chewing the product, which can be felt qualitatively and quantitatively (for example, meat with thin fibers);
Crumbly - the property of a solid product to crumble when biting and chewing, due to a weak degree of adhesion between particles.
Tenderness is a conditional term, evaluated as the resistance that a product provides when chewed (for example, a soft apple, a crispy cucumber, tender meat);
Astringency - a sense of touch caused by the fact that the inner surface of the oral cavity is contracted and dryness appears in the mouth;
Taste - a feeling that occurs when the receptors are excited, determined both qualitatively (sweet, salty, sour, bitter) and quantitatively (intensity of taste).
Flavor, or deliciousness, is a complex impression of taste, the smell of touch during the distribution of the product in the oral cavity, determined both qualitatively and quantitatively.
ORGANOLEPTIC QUALITIES OF MILK
Milk and products obtained from it contain most of the nutrients necessary for the body, which are favorably balanced and well absorbed. Milk and many dairy products have beneficial dietary properties.
Quality indicators. The milk is of good quality: white with a yellowish tint, homogeneous, without unpleasant tastes and odors. Milk with changes in taste, smell, color, consistency, with sediment is not allowed. With a fuzzy sour taste, a boil test is carried out: even with a slight increase in acidity, the milk coagulates. Skimmed milk has a bluish tint, malted milk has a sediment and a grayish color.
Signs of the poor quality of sour-milk drinks are peroxide, excessively sour, acetic acid taste, moldy taste and smell, viscous (except for acidophilic products) and swollen consistency (except for koumiss, kefir, acidophilic yeast milk).
High-quality sour cream: white or slightly yellowish, with a slight lactic acid taste, without grains and lumps, which is established by stirring in hot water; poor quality: sour or rancid, acetic, moldy or putrid smell, frothy and curdled consistency.
Good-quality cottage cheese has a sour-milk smell and taste; low-quality - moldy, musty or sour smell, excessively sour or yeasty taste, swelling, mucus, mold.
Cheese of good quality: taste without bitterness, texture is elastic, homogeneous, crust without cracks, mucus and mold (except for special types of cheese); poor quality: musty or sour smell, blurry, swollen shape, crust with cracks, mold, mucus.
ORGANOLEPTIC QUALITIES OF MEAT PRODUCTS
In clinical nutrition, beef, veal, certain categories of pork and lamb, rabbit, chicken, and turkey meat are used. Horsemeat, venison, camel meat, used in the nutrition of the population of a number of regions and republics, are acceptable. Ducks and geese are usually excluded from clinical nutrition due to their high fat content (24-39%).
Quality indicators of meat products. The benign chilled meat is covered with a dry pale red crust, when cut slightly moist, but not sticky. Meat juice is clear. The color on the cut varies from light pink to dark red, depending on the type, age and degree of exsanguination of the animal. The consistency is elastic, the fossa is evened out when pressed with a finger. Fat is dense, crumbles when crushed. The color of beef fat is white-yellow, pork fat is white or white-pink. The bone marrow fills the entire cavity of the tubular bones, it is elastic, yellow. After cooking the meat, the broth is clear, with a pleasant smell. In benign thawed meat, the color of the fat is reddish, the surface is moist, the meat has a pasty consistency, when pressed with a finger, the hole does not level out, the broth is slightly cloudy.
Signs of change in freshness - like chilled meat. Poor-quality meat has a blackish crust, a moist, sticky, mucilaginous surface. Loose consistency. The fossa when pressed is not replenished or replenished slowly. On the cut, the meat is grayish or greenish in color, sticks to the fingers. Fat of a smearing consistency with a rancid odor. Bone marrow does not fill the bone cavity. The smell of meat and broth is sour-putrefactive. The broth is cloudy. To determine the quality, a “knife” test is also made. A heated knife is stuck into a piece of meat. If the meat is stale, then the removed knife has an unpleasant odor.
Boiled sausage is of good quality: the casing is dry, without mucus, tightly adhering to the minced meat. On the cut, the consistency is dense, juicy. The color is pink, uniform. Pieces of bacon are white, elastic. The smell is specific for each type of sausage. Boiled sausage of poor quality: sour or musty smell, slimy and moldy shell. In case of mucus in the places of tying the loaves and in the folds of the casing, the sausage can be used without other changes after heat treatment. Minced meat is friable with areas of gray color, bacon is gray-greenish, rancid (gray color of minced meat comes from a lack of nitrites, with good organoleptic properties, the sausage is benign).
ORGANOLEPTIC QUALITIES OF FISH AND SEAFOOD
Fish contains complete proteins (on average 17-19% in the edible part) with a well-balanced composition of amino acids. In fish, more than in the meat of animals, methionine, which has lipotropic properties. In low-protein fish (macrorus, capelin, etc.) there is about 10-13% protein, in high-protein fish (pink salmon, chum salmon, salmon, salmon, tuna, etc.) - 21-22%. Compared to animal meat, fish contains almost 5 times less connective tissue. This ensures quick cooking and a delicate texture of fish after heat treatment, as well as easy digestion. Therefore, in many diets in which only minced meat is allowed, fish is used in a piece.
Quality indicators. The fish is benign: the eyes are bulging, the cornea is transparent, the gills are bright red, the mucus is transparent, the scales are glossy, the muscle tissue is dense, gray-white, the meat is difficult to separate from the bone. After cooking, the broth is transparent, fragrant. The fish is of poor quality: the gills are brown, grayish-red, the eyes are sunken, reddened, the scales are easily sloughed off, partial protrusion of the intestines from the anus, the meat along the spine is reddish ("sunburn"), the muscles are flaccid, separated from the bones, when pressed with a finger on the tissue, the fossa does not leveled, the smell is putrid. After cooking, the broth is opaque, with an unpleasant odor. The latter is determined by a “knife” test inserted into the muscles behind the head.
ORGANOLEPTIC QUALITIES OF EGGS AND EGG PRODUCTS
Eggs contain vital, well-balanced substances. In dietary nutrition, eggs of chickens are used, occasionally - quails, guinea fowls, turkeys. In catering units and dietary canteens, it is prohibited to accept raw duck and goose eggs as possible sources of infection (salmonellosis), as well as chicken eggs from farms that are unfavorable for salmonellosis and other infectious diseases of birds.
egg quality indicators. When receiving, the type and category of eggs are established by weighing, external examination and transillumination on an ovoscope (a device with a hole for laying eggs and a light source) or by looking at the light through a cardboard tube. Diet eggs should have a clean, whole shell; the yolk is strong, inconspicuous, the contours are barely visible; occupies a central position and does not move; the protein is dense, translucent; the air chamber is fixed, not more than 4 mm. The air chamber is located at the blunt end of the egg and increases in size as the eggs are stored. Fresh eggs of category I must have a clean, whole shell, a fixed air chamber no more than 7 mm; slight movement of the yolk from the central position is allowed; the protein is dense, translucent. Fresh eggs of category II must have a whole shell, slight contamination in the form of individual points is allowed; the air chamber is somewhat mobile, no more than 13 mm; the yolk is weakened, clearly visible, easily moving; protein is weak, translucent, may be watery.
ORGANOLEPTIC QUALITIES OF EDIBLE FATS
Dietary fats have the highest energy value of all foods. In 100 g of various types of cow butter, 570-750 kcal, in margarines - 750 kcal, in rendered animal fats, vegetable oils, cooking and confectionery fats - 890 kcal. Dietary fats are sources of essential fatty acids, phosphatides (lecithin), vitamins A, D and E. Various types of cow and vegetable oils are used in clinical nutrition, and margarine and pork fat are used to a limited extent.
Quality indicators. Fats are benign: butter - white-cream or light yellow in color, without foreign tastes and odors, homogeneous consistency; ghee has a soft, granular texture, in the molten state it is transparent, without sediment. Refined vegetable oils are transparent, without sediment, odor and taste, or with a slightly pronounced odor characteristic of this oil; unrefined precipitate up to 1.5% of the total volume of oil.
Fats of poor quality: butter with an unpleasant bitter taste, pungent odor, darkening of the surface (rancidity), taste of lard, stearin candle, command, hardening (salting), greening of the mass (long-term improper storage in refrigerators), the presence of mold, cheesy or putrid taste and etc. If there is only a darkened edge (staff), the oil is cleaned. Vegetable oils - an unpleasant taste (pungent, burning, rancid) and smell. To determine the smell, the oil is rubbed on the palm of your hand, the taste is determined at an oil temperature of about 20 "C. Rancid fats not only have unpleasant tastes and odors, but they accumulate fat decomposition products harmful to the body, essential fatty acids and vitamins are lost. Such fats are strictly prohibited in medical nutrition.
ORGANOLEPTIC QUALITIESGRAINS AND PASTA
The nutritional value of cereals depends on the type of grain and the method of its processing, and pasta - on the type of flour. After removing the shell and polishing the cereals, the amount of vitamins, mineral salts, dietary fiber decreases, and the digestibility of carbohydrates and proteins improves. Cereals and pasta contain a lot of carbohydrates (50-71%, mostly starch), 7-13% of insufficiently complete proteins, 1-6% of fats. Energy value of 100 g of cereals and pasta - 300-350 kcal. These products, especially oatmeal, buckwheat, barley and millet, are a good source of vitamins B1, B2, B6, PP, magnesium, phosphorus, and potassium. According to the content of lipotropic substances, oatmeal is distinguished, and then - buckwheat and millet. Sago, semolina, rice, oatmeal (hercules), oatmeal, vermicelli, new types of cereals, dietary cereal flour are more easily digested. Most dietary fiber in oatmeal, buckwheat and barley groats.
Quality indicators. Groats should be dry, clean, without foreign inclusions, browned, darkened kernels, spoiled due to decay, mold or charring. The taste of fresh cereals is slightly sweet. In oatmeal, a slight aftertaste of bitterness is allowed. The smell is determined after heating them in a clean dish for 2 minutes. By chewing, smacks and the presence of sand are established. Stale, poor-quality cereals have bitter, sour and other unpleasant aftertastes, musty and moldy odors, the presence of sand and barn pests. Pasta should not have a taste of bitterness, mustiness, moldy and other foreign odors, and when boiled until cooked, they should not lose shape, stick together, form lumps.
ORGANOLEPTIC QUALITIES OF FLOUR, BREAD ANDBREAD PRODUCTS
The nutritional value of flour depends on its type and variety. The variety is determined by the type of grinding. With coarse grinding, all grains are crushed into flour, which consists of large particles, contains cell membranes, bran (wheat 2nd grade and wallpaper, peeled rye and wallpaper). With fine grinding, the flour is tender, consists of small particles of the center of the grain, the outer layers of which are removed (wheat of the 1st and highest grade, grains, rye pecked and seeded). The finer the grinding and the higher the grade of flour, the less protein and especially minerals, vitamins, dietary fiber, but more starch and better digestibility and assimilation of starch and proteins. In wheat flour of the highest grade - 10.3% protein, 69% starch, in flour of the 2nd grade - 11.7% protein, 63% starch, but 6 times more fiber, 2-4 times more minerals, 2-3 times - vitamins of group B.
Quality indicators. Flour is benign: dry to the touch, without lumps. The color is characteristic of the variety: wheat flour of the highest grade - white-cream. The taste is sweetish, the smell is pleasant, fresh. Flour of poor quality: moldy, musty or other foreign smell (determined when flour is warmed with breath or moistened with hot water), bitter, sour or other taste, crunch on the teeth, the presence of barn pests.
High-quality bread: the surface is clean, without large (more than 1 cm wide) cracks, the crust does not lag behind the crumb, not burnt, the crumb is not sticky; the bread is not wet to the touch, when pressed with a finger, it takes its original shape, without flour lumps (non-mixed), voids and a dense non-porous layer at the bottom crust (hardening). The taste is moderately sour in rye, in wheat - not sour and not fresh. Poor-quality bread: musty, bitter or sharply sour taste, when chewing, a crunch from impurities, foreign odors, hardening, unmixed; sticky, viscous crumb with the smell of valerian (potato disease), the presence of mold.
ORGANOLEPTIC QUALITIES OF VEGETABLES AND FRUITS
Vegetables and fruits are important suppliers of potassium and many trace elements. The most rich in potassium are dried fruits, potatoes, green peas, tomatoes, beets, radishes, green onions, cherries, currants, grapes, apricots, peaches. Vegetables and fruits contain much more potassium than sodium, so they are especially important in diets with sodium restriction and increased potassium: hypertension, circulatory failure, kidney disease, etc. Vegetables and fruits are poor in calcium, phosphorus, sodium, and only some of them serve as a good source of magnesium - dried fruits, lettuce, beets, carrots, green peas, black currants, cherries. Vegetables and fruits have "alkalinizing" properties, which is of great importance in case of circulatory failure, kidney, liver, fever, diabetes, etc. They contain a lot of water (75 - 95%).
Due to the mineral composition of vegetables and fruits, water quickly leaves the body, facilitating the excretion of metabolic products. The diuretic (diuretic) effect of vegetables and fruits is especially important in diets with circulatory failure, kidney, liver, and gout.
Quality indicators fruits and vegetables are divided into general and specific. General quality indicators include appearance, size and tolerances in size and quality.
He considers maturity or ripeness, internal structure, taste, density, underdevelopment or maturity of seeds, and some others as specific indicators of the quality of fruits and vegetables.
When assessing the quality of fresh fruits and vegetables, chemical indicators are not taken into account. Particular attention is paid to the appearance and size of fruits and vegetables. Appearance includes the following properties of vegetables: shape, color, maturity, freshness, integrity, contamination, damage by mechanical and agricultural pests. The form should be typical for each economic-botanical, pomological, ampelographic variety. Fruits and vegetables of an ugly shape are not allowed.
Coloring determines the dignity of the appearance and maturity of fruits and vegetables. Distinguish between the main and integumentary color. The main color can be green, yellow, orange, and the cover color can be red and purple. Brightly colored fruits and vegetables are most highly valued. Maturity is also related to the internal structure, chemical composition, consumer advantages and keeping quality of fruits and vegetables. The fruits should be uniform in maturity, but not green and unripe.
All fruits must be fresh and juicy. Weak wilting is allowed in a limited amount in some fruits (in late 1st grade apples).
Integrity characterizes the degree of damage to individual specimens of fruits, the presence of cuts, scratches, spots from bruises and other mechanical damage or damage by agricultural pests on their surface, as well as the defeat of phytopathological and physiological diseases.
The size of most fresh fruits is determined by the largest transverse diameter. Standards usually provide lower limits for the size of fruits (in mm or cm, no less).
Fruit defects include damage by mechanical and agricultural pests, microbiological and physiological.
Mechanical damage worsens the appearance of fruits, facilitates access to their tissues of microorganisms, increases the intensity of respiration and evaporation of moisture during storage.
Damage caused by agricultural pests includes, for example, damage to apples, pears, plums - codling moths, apricots, apples - goose.
Fruits affected by many pests are usually rejected, as their presentation deteriorates significantly, and nutritional value decreases.
ORGANOLEPTIC QUALITIES OF SUGAR AND ITS SUBSTITUTES
Sugar in medical nutrition is used in drinks and dishes as an easily digestible source of energy (380 kcal per 100 g) and a flavoring product. Apart from sucrose, there are no other nutrients in sugar. Sugar is limited in atherosclerosis, allergic diseases, after resection of the stomach, with cholecystitis with bile stasis, pancreatitis. With obesity, diabetes, sugar is excluded from the diet. In acute nephritis and other diseases, unloading "sugar days" are used. Unlike refined (white) sugar, in addition to sucrose, unrefined (yellow) sugar contains a complex of biologically active substances useful for the body. Promising glucose-fructose syrups (liquid, invert sugar), sweeter due to fructose than sugar, which reduces the energy value of sweet dishes and culinary products.
Sugar substitutes: sorbitol, xylitol, saccharin, slastilin, fructose. Xylitol and sorbitol are used in diabetes mellitus, less often in obesity, chronic cholecystitis with bile stasis and pancreatitis, and constipation. In terms of sweetness, xylitol is equal to sugar, sorbitol is half as sweet, 1 g of food xylitol gives 3.7 kcal, sorbitol - 3.5 kcal. They have a slight choleretic and laxative effect (30 g on an empty stomach).
Level of quality. Granulated sugar: taste and smell - sweet, without foreign taste and smell, both in dry sugar and in its aqueous solution;
flowability - loose (for industrial processing, lumps are allowed that fall apart when lightly pressed);
color - white (white with a yellowish tint is allowed for industrial processing);
the purity of the solution - the sugar solution should be transparent or slightly opalescent, without insoluble sediment, mechanical or other impurities.
Sweeteners: fructose, sucrose, aspartame, etc. - white crystallized powder with a sweet taste, odorless, free-flowing or in the form of tablets.
ORGANOLEPTIC QUALITIES OF TASTING PRODUCTS
Flavoring products include tea, coffee, spices, seasonings, food acids. Indicatorquality. When determining the commercial grade of tea, organoleptic evaluation is of decisive importance. The organoleptic indicators of tea quality include aroma, taste, color (intensity, brightness) and transparency of the infusion after tea brewing, the color of the boiled leaf, the appearance of dry tea (cleaning).
The organoleptic indicators of coffee quality include: the appearance of beans (uniformity in size and color, surface condition, color) or grinding quality (for ground coffee), color, taste and aroma of coffee extract.
ORGANOLEPTIC QUALITIES OF CANNED FOOD AND CONCENTRATES
Canned food. Snack and lunch canned food is rarely used in clinical nutrition. You can use natural canned fish, vegetables, fruits (fish in its own juice, green peas, spinach puree, cauliflower, etc.). Natural canned vegetables are semi-finished products for making salads, vinaigrettes, first and second courses. They are preserved without the addition of spices by a quick treatment with hot water or steam (blanching). They can replace fresh boiled vegetables. The purpose of dietary canned vegetables is indicated on the labels.
Food concentrates. Dry nutritional mixtures: meat with cereals or vegetables, meat or liver pates, cream with cereals, etc. In probe, zero (less often - some other) diets, you can use baby food concentrates enriched with vitamins, minerals, essential fatty acids. These balanced products are easy to dilute with liquids in any concentration, they are easily digested without burdening the digestive system. Such concentrates include dry milk mixtures "Kid" (with buckwheat, rice flour, oatmeal), acidophilic mixture "Kid", fermented milk mixture "Bifilin", powdered milk "Vitalakt", "Fitalakt", "Novolakt", etc., cereals dry milk diet, milk jelly, etc.
Canned food quality indicators. Benign: jars without leaks, not swollen, without traces of smudges from the contents, inside without areas of exposed tin with rust spots on the walls, when opened, without escaping gases with an unpleasant odor. The presence of noted defects, especially swelling of the bottoms of cans (bombage), indicates the poor quality of canned food.
ORGANOLEPTIC QUALITIES OF MINERAL WATERS
Natural mineral drinking waters are underground waters of various chemical composition, saturated with carbon dioxide (CO2) and used as medicinal, medicinal table and table waters. Medicinal waters include mineralization from 8 to 12 g/l. In some cases, waters with a higher mineralization are allowed (Batalinskaya - 21 g / l, Lugel - 52 g / l), as well as with a mineralization of less than 8 g / l in the presence of increased amounts of arsenic, boron and some other substances in the water. Healing mineral waters have a pronounced effect on the body and are used only as prescribed by a doctor. Medical table waters include waters with mineralization from 2 to 8 g/l. The exception is the water of Essentuki No. 4 with a mineralization of up to 10 g/l. Medicinal table waters are used as medicinal as prescribed by a doctor and as a table drink, but not systematically. Table waters are divided into natural mineral table waters (mineralization from 1 to 2 g / l or less - in the presence of biologically active substances) and natural table waters (mineralization less than 1 g / l), which are used as a table thirst-quenching and refreshing drink.
Quality indicators. In terms of organoleptic indicators, mineral waters must meet the following requirements: appearance - mineral waters must be transparent, without foreign inclusions, possibly with a slight natural sediment of mineral salts; color - colorless liquid or with a shade from yellowish to greenish; taste and smell are characteristic of a complex of substances dissolved in water.
CONCLUSION
Safety - this is the absence of an unacceptable risk associated with the possibility of causing damage to the health (life) of a person. If the permissible level of safety indicators is exceeded, food products are transferred to the category of dangerous. Dangerous products must be destroyed. Along with physicochemical, i.e. instrumental, methods of analysis, organoleptic evaluation of food quality is of great importance in determining the degree of safety and suitability of food products. The results of organoleptic analysis are always decisive in determining the quality of new products, regardless of their nutritional value. Organoleptic control is also necessary when conducting new accelerated technological processes for obtaining traditional food products.
LIST OF USED LITERATURE
· B.L. Smolyansky, Zh.I. Abramova, "Handbook of Clinical Nutrition", 3rd edition, corrected and supplemented, St. Petersburg, publishing house "Hippocrates", 1993.
Bazarova V.I., Borovikova L.A. etc. Research of food products. - M.: Economics, 2001. - 269 p.
Dilanyan Z.Kh. Cheese making. - M.: Light and food industry, 1988. - 280 p.
Drobysheva S.T. and other Theoretical foundations of commodity science of food products. - M.: Economics, 2003. - 292 p.
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Organoleptic analysis of fruits and vegetables. The fruit must have a shape typical of the natural variety. Atypical shape is a sign that lowers the grade of fruits.
The color, taste and smell of fresh fruits and vegetables should be characteristic of this natural variety without foreign smell and taste. Insufficient coloration may indicate an immature state of the fetus, which means an insufficient amount of nutrients. In overripe fruits and vegetables, darkening of color and deterioration of consumer properties are observed. The surface of fresh fruits and vegetables must be dry and clean, the fruits and vegetables themselves must be intact, with no mechanical damage and damage by agricultural pests, microorganisms and physiological diseases.
For example, the appearance of potato tubers is determined by external examination of the surface of the tuber. Tubers with latent forms of diseases are determined by examining the tuber pulp in a longitudinal section. To do this, cut 50 tubers of the original sample and inspect the pulp on the cut. If at least one of these diseases is detected, tubers are additionally cut in an amount of at least 10% of the combined sample.
The depth of mechanical damage is measured with a ruler in the center of the damage. Sealed packages of dried fruits should not be swollen; mold and plaque on the surface of fruits of gray or white color are not allowed. Signs of alcoholic fermentation are determined by smell. To detect the infestation of dried fruits with pests, the sample is poured out in a layer in one fruit on a glass placed on dark paper and examined. Pests are removed with tweezers and placed in a test tube.
If the sample has a temperature below 10 degrees, then it is kept for at least 30 minutes at a temperature of 10-30 degrees before testing in order to activate the pests. Metallic impurities are extracted with a magnet, the poles of which are tightly wrapped in tissue paper. The magnet is slowly advanced in the product layer in the longitudinal and transverse directions over the entire surface of the layer. The product is examined through a magnifying glass to detect small insects and non-magnetic metal particles.
Then the product is sifted through a sieve with a mesh size of 1.3-1.5 mm on a sheet of dark paper and screenings are examined through a magnifying glass to detect live mites, small insects or parts thereof, and non-magnetic metal particles. The fruits of each fraction are weighed separately and their presence is calculated as a percentage of the mass of the analyzed sample. Fruits and vegetables that correspond in size to the norms established and allowed by the standards are distributed into: - fruits without any damage and disease; - fruits with injuries and diseases for each species separately.
The fruits are weighed separately for each type of damage or disease and their percentage in the analyzed sample is calculated. When evaluating the taste, the smell is determined and its typicality for a given type of fruit and vegetables or a product from them, as well as the presence of foreign tastes and odors, is established. When assessing the consistency, softness, fleshiness is determined by pressing, pressing on the pulp of the fruit, separability of the stone - by breaking the pulp.
Taste, smell and texture are determined at room temperature. Before each new test, the mouth is rinsed with water. 3.3.
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Analysis of the assortment and examination of the quality of fruit and vegetable products
The necessary biologically active substances are contained in fruits and vegetables in an easily digestible form, and raw consumption makes it possible.. The object of the work is an assortment of fruit and vegetable products. The subject is the analysis and commodity examination of fruit and vegetable products. The purpose of this thesis is to study the food...
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