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2018, N 4 (34) |
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PLANT GROWING
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Sannikova T., Machulkina V. |
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Storage duration and organoleptic evaluation of marinated pumpkin |
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In this paper, the effect of the duration of storage of pickled pumpkin on organoleptic and tasting quality indicators when introducing different doses of garlic is considered. According to the results of the research, it was revealed that, regardless of the doses of garlic introduced during pump pickling, the highest organoleptic and tasting quality indicators of 4.0-5.0 points were noted when the finished product was stored for 90-180 days in the naturally occurring storage conditions. The best in evaluating the tasting commission were variants of 10 and 15 grams of garlic per 1 kg of prepared raw material, increasing the dose to 20 grams led to a decrease in the taste of the product.
Keywords: PUMPKIN MARINATED, ORGANOLEPTIC AND TASTING, STORAGE TIME, GUM DOSES, ACID INDEX |