Agro ilm Ҷилди 126 № 5 (2026) · Саҳифаҳои 70-71
OʻRIK VA OLXOʻRI PASTILALARINING ORGANOLEPTIK KOʻRSATKICHLARINI EKSPERT BAHOLASH
Aralova, Minavvar
Аннотатсия
This article presents the results of evaluation by expert panels of organoleptic parameters, such as appearance, color, taste, odor, and consistency of apricot and plum pastilles prepared from raw materials grown at the educational and scientific experimental farm of Tashkent State Agrarian University. Product quality assessment was conducted based on a5-point analytical scale and specially developed descriptors.
Apricot pastille, plum pastille, organoleptic evaluation, expert panel, 5-point scale, descriptors, sensory analysis, profile methodабрикосовая пастила, сливовая пастила, органолептическая оценка, экспертная группа, 5-балльная шкала, дескрипторы, сенсорный анализ, профильный методO‘rik pastilasi, olxo‘ri pastilasi, organoleptik baholash, ekspertlar guruhi, 5 balli shkala, deskriptorlar, sensor tahlil, profil usuli
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