Abstract
The article presents the results of the scoring scale development, obtained using a descriptive method of organoleptic analysis, to assess the fruit snacks quality and the process of their production. The individual quality indicators nomenclature, the weighting coefficients (for appearance – 0,6; surface texture – 0,2; structural texture – 0,2; separability of the product – 1,0), the value boundary limits of integrated and individual indicators for each quality category score (great – 4,5–5,0; good – 4,4–3,7; satisfactory – 3,6–2,5; barely satisfactory – 2,4–1,8; unsatisfactory (unacceptable) – less than 1,7) were defined. The scoring scale was tested for organoleptic assessment of the quality of dehydrated apple puree with different content of soluble solids (84–96% d.b.) and water activity value (0,38–0,76). Тhe scoring scale applicability to identify the product organoleptic and technological advantages and disadvantages and select the process parameters for structuring of snacks is reported.
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