ХАРЧОВА ЦІННІСТЬ ТА СПОЖИВНІ ВЛАСТИВОСТІ ДРІБНОНАСІННЄВИХ БОБОВИХ КУЛЬТУР
Journal Title: INTERNATIONAL ACADEMY JOURNAL "Web of Scholar" - Year 2018, Vol 2, Issue 1
Abstract
The article presents data on the nutritional value of small-seed legumes. The chemical composition of some of the most popular leguminous crops is shown, their useful and harmful properties are given. The results of the study of organoleptic parameters, the investigated samples of lentils and mung beans are presented. To study such significant components of consumer properties as taste, smell, color and appearance, the profiling method was used, the essence of which is that a complex concept of one of the organoleptic properties is represented as a set of simple components that are evaluated by tasters in quality, intensity and order manifestation. This method is the most informative, since it covers all aspects of the sensory quality of food products and allows us to identify which constituents of taste, smell, color and appearance are most appropriate for the consumer properties of the product, and also to determine the effect of the formulation components on the formation of these properties of new products.
Authors and Affiliations
Л. К. Овсянникова, Л. О. Валевська, С. С. Орлова, В. Д. Орехівський, М. О. Маматов
Keywords
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