APPLICATION OF THE DESCRIPTOR-PROFILE METHOD FOR EVALUATING THE QUALITY OF ENRICHED PASTA

Abstract

When choosing a food product, consumers are largely guided by its organoleptic characteristics. Therefore, the tasks of determining the consumer preferences of the target group of buyers and organoleptic assessment of the quality of a new product are solved at the stage of its development. Organoleptic assessment for each group of food products is carried out according to the approved regulatory and technical documentation. Developed by the Scientific Research Institute of Food-Concentrate Industry and Special Food Technology – branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety fortified pasta made from whole-grain spelt flour with the addition of buckwheat flour, broccoli powders and celery leaves meet the requirements of GOST R 54656-2011 «Рasta with enriching additives. General specifications». To position the developed products and determine their level of competitiveness in the pasta market, a quality assessment was performed using the descriptor-profile method. The aim of the work was to develop a panel of individual sensory characteristics (descriptors) that most fully describe the developed enriched pasta and reflect its significant organoleptic indicators for conducting a comprehensive quality assessment, monitoring the stability of indicators during production, transportation, and storage. The results of expert tasting of traditional, purchased in a retail network, and four experimental samples of enriched pasta are presented. A panel of descriptors has been developed that most fully describe the significant consumer characteristics of new products-fortified whole-grain spelt pasta. In the course of the study, results were obtained that indicate high organoleptic indicators of the quality of the developed pasta.