Application of the descriptor-profile method for evaluating gluten-free biscuits to achieve food safety goals

The program for the development of sustainable food systems is aimed primarily at providing the population with affordable, safe and nutritious foods. Improvement in quality can be achieved by gradually reformulating food products, increasing their nutritional value through the use of healthy ingredients. The most preferred methods for assessing the organoleptic properties of gluten-free biscuits have been identified. The article identifies the most preferred methods for assessing the organoleptic properties of gluten-free biscuits. A descriptor-profile method was used to evaluate the organoleptic properties for the developed biscuit recipes. Recipes of flour confectionery products - gluten-free biscuits have been developed: sample No. 1 contains oat flour, corn flour, corn starch and chickpea flour mixed with mineral sparkling water and sweetener; sample No. 2 contains oat flour, corn, sweetener and chickpea flour mixed with sparkling mineral water. The descriptors that most fully evaluate the flavour and aromatic properties (wheat, oat, corn, chickpea, egg) of classic and gluten-free biscuits have been identified. A scale of evaluation of the complex indicator of organoleptic properties of gluten-free biscuits has been formed, taking into account the weight of the criteria. An expert assessment of organoleptic quality indicators (shape, cross-sectional view, surface, taste and smell) was carried out taking into account the weight of the criteria. The developed samples for these indicators were compared with a biscuit sample developed according to the classical recipe. The sample with the highest total value in terms of organoleptic quality indicators in relative units has been identified. As a result of the tasting, using the descriptor-profile method, the taste characteristics of gluten-free biscuits were evaluated. To visualise the taste characteristics of the studied samples, a profilogram was constructed. It was revealed that the sample of biscuit No. 2 is more balanced in terms of taste and aromatic properties.