PRODUCTION CONFITURE FROM WILD FRUITS AND EVALUATION OF THEIR ORGANOLEPTIC CHARACTERISTICS

Abstract

The article presents the results of a study of the chemical composition of fruit of red rowan and apples (Siberian small-fruited) on carbohydrate composition, content of ascorbic acid, P-active compounds and vitamins. The unification and comparative characteristics of confiture according to the current regulatory documentation and set requirements for this category of products. Presented prescription the ratio of experimental samples of jams of fruits of rowan, apples (Siberian small-fruited) and honey. The method of conditional profiling of organoleptic evaluation of product samples in comparison with the traditional evaluation is developed and a sample with a high score evaluation is established, which is selected for the «standard» of this product category to develop the characteristics of the organoleptic profile.

Keywords

• плоды рябины красной
• яблоки сибирские мелкоплодные
• конфитюр
• органолептический профиль
• условное профилирование
• red rowan
• apples
• confiture
• sensory profile
• conditional profiling