2012, № 9 (145)

Solopova V.A., Popov V.P., Sidorenko G.A., Zinyukhina A.G., Zinyukhin G.B., Vasilevskaya S.P. STUDY OF A CHANGE OF ALIMENTARY PRODUCTS'FORMULATION AS AN IMPROVING FACTOR OF TECHNOLOGY'S SECURITYOn the basis of experimental study, we suggested a way of the replacement of the part of the flour for the pumpkin paste to not only improve the security of technology, but also to get a high quality product. We evaluated the physicochemical properties of pasta with the help of the developed complex index of quality; we carried out an assessment of organoleptic characteristics by the method of an expert assessment and determined the complex index of the quality of one of the production's stages.Key words: security, quality, pasta, analysis, expert assessment.

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About this article

Authors: Zinyuhin G.B., Zinyuhina A.G., Solopova V.A., Popov V.P., Sidorenko G.A., Vasilevskaya S.P.

Year: 2012

Editor-in-chief

Sergey Aleksandrovich
MIROSHNIKOV

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