EVALUATION OF ORGANOLEPTIC PROPERTIES OF SOFT DRINKS PREPARED FROM PLANT MATERIALS

EVALUATION OF ORGANOLEPTIC PROPERTIES OF SOFT DRINKS PREPARED FROM PLANT MATERIALS

Authors

  • Utkirali Nishonov Namangan State Technical University
  • Mominov Ulugbek Namangan State University

DOI:

https://doi.org/10.61151/stjniet.v10i3.864

Keywords:

Transparency, color, aroma, taste, sediment content, bitter, sweet, sour, salty, kvass and syrup

Abstract

The article discusses the indicators affecting the quality of soft drinks, namely appearance, transparency, color, aroma, taste, and the amount of sediment on the quality of the product. Methods for determining the organoleptic indicators of drinks according to GOST 28188-89 and GOST ISO 6658-2016, as well as their color indicators, are presented.

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Published

2025-09-30

How to Cite

Nishonov, U., & Mominov, U. (2025). EVALUATION OF ORGANOLEPTIC PROPERTIES OF SOFT DRINKS PREPARED FROM PLANT MATERIALS. Scientific and Technical Journal of Namangan Institute of Engineering and Technology, 10(3), 118–123. https://doi.org/10.61151/stjniet.v10i3.864

Issue

Vol. 10 No. 3 (2025): Scientific and Technical Journal Namangan Institute of Engineering and Technology

Section

Articles