Herald of Technological University Herald of Technological University ВЕСТНИК ТЕХНОЛОГИЧЕСКОГО УНИВЕРСИТЕТА 3034-4689 62913 ТЕХНОЛОГИЯ И АППАРАТЫ ПИЩЕВЫХ ПРОИЗВОДСТВ ТЕХНОЛОГИЯ И АППАРАТЫ ПИЩЕВЫХ ПРОИЗВОДСТВ SENSORY EVALUATION IN THE STANDARDIZATION OF TOMATO JUICE WITH VARIOUS FUNCTIONAL ADDITIVIES Alibekov R S Alibekov R S ralibekov@hotmail.com Utebaeva A A Utebaeva A A aidanka_90.kz@mail.ru Urazbaeva K A Urazbaeva K A Usenova S O Usenova S O sandu_usenova@mail.ru Ermolaeva E A Ermolaeva E A eler@mail.ru Food Industry Technologies Department of M.Auezov’ South Kazakhstan State University ru Food Industry Technologies Department of M.Auezov’ South Kazakhstan State University ru Food Industry Technologies Department of M.Auezov’ South Kazakhstan State University ru Food Industry Technologies Department of M.Auezov’ South Kazakhstan State University ru Industry Technologies Department of M.Auezov’ South Kazakhstan State University ru Industry Technologies Department of M.Auezov’ South Kazakhstan State University ru Department of Kazan National Research Technological University ru Department of Kazan National Research Technological University ru Kazan National Research Technological University ru Kazan National Research Technological University ru 01 08 2025 01 08 2025 17 7 208 212 20 04 2023 https://vestniktu.ru/en/nauka/article/62913/view

В статье исследуются расширенные органолептические свойства нового томатного сока с различными функциональными добавками. В методах исследований применяется современный сенсорная оценка «Just-About-Right-Test», позволяющий определить потребительскую оценку и правильную интерпретацию полученных результатов. Предлагаемая методика стандартизации продукции, в частности нового томатного сока, представляет научно-практическое значение в разработке новых продуктов питания.

This article is devoted for the research of organoleptic properties of new tomato juice with various functional additives. In research methods the modern sensory evaluation «Just-About-Right-Test» is applied, that allows identifying consumer estimation and correcting interpretation of the received results. The proposed methodology of product standardization, particularly of an original tomato juice, has a scientifically-practical value in the development of new foodstuff.

sensory evaluation organoleptic analysis tomato juice standardization functional food products сенсорная оценка органолептический анализ томатный сок стандартизация функциональные пищевые продукты sensory evaluation organoleptic analysis tomato juice standardization functional food products сенсорная оценка органолептический анализ томатный сок стандартизация функциональные пищевые продукты

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