Open Access
Table 1.
Characteristics of organoleptic quality indicators of puree from fruits of Lonicera caerulea L. before and after processing by pressure
| Name of indicator | Characteristic according to GOST 32742‐2014 | Characteristic of the studied samples | |
|---|---|---|---|
| before processing | after processing | ||
| Appearance | Homogeneous puree mass without particles, fibers, peels, seeds, stalks and leaves | Corresponds | |
| Taste and smell | Well defined, inherent in the taste and smell of the fruits of which puree mass is prepared. Foreign smack and odor not allowed | Corresponds | |
| Consistency | Puree fluid mass | Corresponds | |
| Colour | Homogeneous throughout the mass, inherent in the colour of the used fruits | Corresponds | |
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