The results of studies on the nutritional value of milk-pumpkin yogurt from combined milk

One of the serious problems of research and management work in various fields is related to the multifactorial analysis of complex systems. Solving multifactorial tasks requires an orderly prioritization of various local criteria and alternatives, for example, determining the significance coefficient. The article presents the results of calculating the coefficient of significance of quality indicators by the method of hierarchical analysis of variants of yogurt products developed with the addition of pumpkin softness to a combined mixture of mare's and cow's milk in various proportions. The possibilities of the method are expressed by an expert assessment of the significance of each individual indicator in the general characteristic of consumer perception of product quality. The use of the method of hierarchical analysis during organoleptic evaluation allowed to draw several important conclusions. First, the hierarchical analysis showed that the most important parameter, which must be taken into account when determining the weight of organoleptic preferences in the perception of yogurt, is the taste parameter. Its weight coefficient (0.717) was 41.7% of the total acceptance of the product and significantly exceeded other organoleptic indicators. Next, respondents preferred consistency (0.263) and appearance (0.165). The lowest weight coefficients are assigned to color (0.098) and flavor (0.066) of yogurts. On the other hand, the method of hierarchical analysis helped experts to determine the most suitable yogurt according to recipe #3 and the preferences of experts according to other recipes.

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