Organoleptic assessment of instant noodles quality using the qualimetric method
The article presents the results of an organoleptic quality assessment of ten samples of instant noodles. Based on the study of methods for conducting consumer assessment of product quality, a tasting analysis was chosen, a scoring scale for the quality of instant noodles was developed, and mathematical processing of the results was carried out, which made it possible to rank the samples.
Authors
- M. Yu. Petukhov (ORCID: https://orcid.org/0000-0003-3062-6461)
- A.O. Smolskaya
- A.V. Zhizha
Publication Details
- Journal
- Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)
- Published
- 2024-10-21
- DOI
- https://doi.org/10.33920/igt-01-2411-06
- Primary Topic
- Food Industry and Aquatic Biology
- Type
- article
- Field-Weighted Citation Impact
- 0.00