Articles

Development and Application of the Score Scale for the Assessment of Quality of Pastille Products

Authors:

Leiberova N.V.

Abstract:

Recently, considerable changes in the area of normative and technical regulations of the confectionery quality have taken place due to the need of conditioning normative documents to the technical regulations requirements of the Eurasian Customs union.

The article deals with studying and analyzing normative documents in the field of the confectionery quality classification and assessment, particularly pastille products, and also considering descriptive method of the organoleptic analysis used while score scale developing for pastille products quality assessment.

The authors determined set of parameters, weight and product quality grade coefficient depending on the number of gained points. They reported the possibilities of the touch assessment while identifying benefits and weaknesses of counterparts. The researchers showed that score scale application within certain product range allowed to reveal organoleptic advantages and shortcomings enabling to market product among counterparts taking into account competitiveness, as well as “classical” products comparison with product innovations.

Keywords:

pastille products quality; score scale; descriptive and profile method