Qualimetric quality assessment of fermented lactofermented beverages

The aim of the study was to develop the scale of lactofermented vegetable beverages’ organoleptic characteristics and to conduct qualitative assessment of their quality. Organoleptic evaluation of beverages was carried out with the help of an expert commission. The expert group was represented by 10 tasters (experts). The experts were asked to taste 6 samples of lactofermented vegetable beverages and evaluate 4 organoleptic indicators: transparency, color, aroma, taste. The samples of beverages for evaluation were served in tasting glasses at a temperature of 12 ± 2 ° C. The order of giving of samples is organized by color: from light to dark, and to taste: from sweet to the sour. The form of questioning was chosen to collect opinions. Both samples and organoleptic indicators separately were subject to qualimetric assessment. The following indicators were subject to mathematical treatment: the sum of averaged values, the sum of limit values, the sum of nominal allowable values, the weight factor, the limit values of the weight factor, the nominal allowable value of the weight factor, the sum of the organoleptic indicators, theresulting rank of organoleptic indicators...