Marinating is one of the most common ways of processing vegetable raw materials. The use of new, non-traditional types of raw materials, in particular root chicory, should be considered as one of the directions for expanding the assortment of marinated products, increasing its consumer properties. Researches in this direction were conducted in 2018 on the basis of the Department of Technology for storing and processing fruits and vegetables of the Federal State Budgetary Educational Institution of Higher Education of the Russian State Agrarian University-Moscow Agricultural Academy named after K.A. Timiryazev. The object of research was the root chicory varieties Yaroslavsky. The scheme of experience included biochemical studies of raw materials, laboratory production of weakly acidic and acidic pickles using in the formulation of acetic essence, wine and apple vinegar, organoleptic and biochemical studies of the finished product. Studies have shown that the production of pickled products from chicory allows you to get products with high organoleptic characteristics. Improving the quality of pickled products is promoted by replacing the vinegar essence with apple or wine vinegar in the recipe - the taste becomes less sharp, the aroma is enriched with fruit tones. Neutral taste of chicory with a slightly bitter aftertaste is optimally combined with the high content of acetic acid (up to 0.9%), characteristic of sour pickles. Sour marinade using tartaric acid in the recipe according to the results of tasting received the highest score - 9.8 points on a 10-point scale.
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