E. A. Pyanikova, A. E. Kovaleva, A. I. Pykhtin
Southwest State University, ul. 50 let Oktyabrya, 94, Kursk, 305004, Russian Federation
Abstract. Based on the already existing developments and the personal experience of the researchers, the descriptors for flour confectionery products were determined and a scale for their intensity was proposed. The determining of descriptors was carried out on the basis of the developed "wheel of tastes". For the correct determination of descriptors, it was divided into three stages: I – a group of tastes (vegetable, fruity), II – a subgroup (herbal, grain, milk, chocolate, berry, citrus, sweet), III – a variety of tastes (descriptors located in the outer circle wheels). Approbation of the developed technique was carried out on the samples of Brownie chocolate biscuits with different ratios of ingredients in the recipe. When compiling an intensity scale that evaluates flavour properties, the main recipe ingredients and the manifestation of their intensity in the ultimate product were considered. The main descriptors were rice, corn, linseed, chocolate, apple, curd milk and sweet, which were evaluated according to the degree of intensity manifestation (respectively 0, 0, 0, 6, 5, 4 and 3 points). The results obtained made it possible to identify the optimal percentage of ingredients introduced into the recipe (apple pomace – 27.25%, soft cottage cheese – 27.25%, eggs – 20.5%, cocoa powder – 7.0%, rice flour – 5%, corn flour – 5%, flaxseed – 3%, “Prebiosweet” sweetener – 2%, vanillin – 1%, salt – 1% and baking soda – 1%) and produce a product balanced in terms of taste characteristics.
Keywords: chocolate biscuit; organoleptic indicators; “taste wheel”; descriptor; profile; taste and aromatic properties; recipe.
Author Details: E. A. Pyanikova, Cand. Sc. (Tech.), head of department (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); A. E. Kovaleva, Cand. Sc. (Chem.), assoc. prof.; A. I. Pykhtin, Cand. Sc. (Tech.), vice-rector.
For citation: Pyanikova EA, Kovaleva AE, Pykhtin AI. [Development of a descriptors intensity scale for the organoleptic evaluation of «Brownie»] // Dostizheniya nayki i tekniki APK. 2022;36(8):92-6. doi: 10.53859/02352451_2022_36_8_92.