Study of the quality of gluten-free biscuits using sensory analysis methods

This paper presents a study of the quality of experimental gluten-free biscuits using the most popular methods of sensory (taste panel) analysis: a scoring method, a profile method, and a preference test. Based on the data from the question-naires, significance coefficients for the organoleptic quality indicators of biscuit have been established. The quality of the experimental gluten-free "Osenniy tsvetok" biscuit is good, with favorable color, taste and smell characteristics, as evidenced by the highest overall score for all indicators (65.3 points). Moreover, the control shortbread biscuit has defects in shape and surface, and the production sample receives low marks for color, taste and smell. The taste and smell profiles of the shortbread and gluten-free biscuit samples have been studied. Based on the evaluation results, characteristic pumpkin (3.6 p.) and carrot (2.8 p.) flavors have been identified in the "Osenniy tsvetok" biscuit, suppressing the intensity of the "short" taste descriptors – sweet (3.3 p.), vanilla (2.0 p.) and milky (1.9 p.) flavors. The expression of shades of sweet (4.6 p.), creamy (4.0 p.), vanilla (3.4 p.), and milky (3.7 p.) taste and smell in the profile of shortbread biscuit is considered the standard of "short" taste. In the profile of the experimental biscuit, low-intensity foreign tastes and odors have been noted (salty, bitter and other tastes - no more than 1.7 p.), which may be a consequence of the introduction of vegetable powders and lupine flour into the recipe. Using the preference method, the "Osenniy tsvetok" biscuit has been selected as the best gluten-free biscuit among the samples submitted for the analysis. However, the authors consider the low sweetness of the experimental biscuit to be a drawback and a sign that further refinement of the recipe is necessary.

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