DEVELOPMENT OF THE NEW POINT SCALE OF ORGANOLEPTIC EVALUATION AT MANUFACTURING ORGANIC CAKES

Alina Tkachenko

Abstract


The article presents the ground of developing the 50-point scale for evaluating cakes by organoleptic parameters. The aim of the article is to create the new point scale of organoleptic evaluation for using at producing organic cakes. It was established, that for today such important parameters as “flavor”, “post-flavor”, “porosity structure” are not always used at the organoleptic evaluation of cakes’ quality. The article describes the recipes of four developed cakes, produced of the organic raw materials – “Grechanyk”, based on buckwheat flour, “Zhytnytsa’, based on rye flour, “Golden amaranth”, based on amaranth flour and “Hempen delight”, based on hempen flour. For evaluating organoleptic characteristics of cakes, there was presented 50-point scale that includes evaluation of the following parameters: form, surface condition, color of crust, condition and color of crumble, porosity structure, smell, taste, flavor, post-taste, malaxation of crumble. Based on the method of expert evaluations, there were determined significance coefficients for each parameter. Thus, coefficient 0,5 was set for the parameters “porosity structure” and 1,5 for “color” and “smell”, the significance coefficient was equal 1 for a series of other parameters. The developed scale provided the following criteria of cakes evaluation: 45–50 points − "perfectly”, 40–44 points − "well", 30–39 points − "satisfactorily”, lower 30 points – “unsatisfactorily”. Based on the developed scale, the developed cakes were evaluated by the gustatory commission. All developed cakes corresponded to the mark “perfectly” by organoleptic parameters. The highest index of the quality level was inherent to the cake “Grechanyk” " – 0,99 at general sum of points for the gustatory evaluation 49,95. The cake Zhytnytsa corresponded to 0,98 by the quality level, "Hempen delight" – 0,96. The lowest quality level was detected in the cake “Golden amaranth” (0,94),that is caused by the specific taste of amaranth flour.


Keywords


point scale; significance coefficient; organoleptic parameters; organic cakes; quality level

Full Text:

PDF

References


Rosdina, T. (2015). Sensorniy analiz kak sostavlyayushchaya chast' tovarnoy ekspertizy pishchevykh produktov. Mezhdunarodnaya torgovlya i torgovaya politika, 4 (4), 84–86.

Lilishenceva, A., Cyernigina, E. (2014). Sensorniy analiz pishchevykh produktov v ekspertize kachestva prodovol'stvennykh tovarov. Ekonomicheskiy Rost Respubliki Belarus': Globalizatsiya, Innovatsionnost', Ustoychivost'. Materialy VY Mezhdunarodnoy nauchno-prakticheskoy konferentsii, 236–237.

Oleksienko, N., Nedelina, L. (2013). Sensorna otsinka yakosti kondyterskykh vyrobiv u protsesi zberihannya. APK, 5, 22–24.

Donchevska, R., Pustovgar, A. (2015). Sensornyy analiz keksiv providnykh vitchyznyanykh vyrobnykiv. Mezhdunarodnyy nauchnyy zhurnal, 9, 53–58.

Lozova, T. M., Kovalchuk, K. (2013). Tovaroznavchi doslidzhennya zberihannya novykh keksiv. Visnyk Lvivskoyi komertsiynoyi akademiyi. Seriya tovaroznavcha, 13, 11–13.

Adubofuor J., Amoafo Mensah M. (2012). Sensory Evaluation and Proximate Composition of Rock Buns and Cakes Prepared from Partially-dried Ripe Pawpaw Pulp Incorporated into Wheat Flour. J. Agric. Food. Tech., 2 (11), 172–177.

Almeida, N. T., Schmidt, H., Oliveira, V. R. D. (2014). Physicochemical profile and sensory evaluation of cakes with flaxseed and yacon flour associated to sweeteners. Boletim Do Centro de Pesquisa de Processamento de Alimentos, 32 (1). doi: https://doi.org/10.5380/cep.v32i1.36988

Agarwal, V., Kochhar, A., Sachdeva, R. (2009). Sensory and Nutritional Evaluation of Sweet Cereal Products Prepared Using Stevia Powder for Diabetics. Studies on Ethno-Medicine, 3 (2), 93–98. doi: https://doi.org/10.1080/09735070.2009.11886344

Moraes, É. A., Dantas, M. I. de S., Morais, D. de C., Silva, C. O. da, Castro, F. A. F. de, Martino, H. S. D., Ribeiro, S. M. R. (2010). Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour. Ciência e Tecnologia de Alimentos, 30 (4), 974–979. doi: https://doi.org/10.1590/s0101-20612010000400021

Alpaslan, M., Hayta, M. (2006). The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product. Journal of Food Quality, 29 (6), 617–627. doi: https://doi.org/10.1111/j.1745-4557.2006.00099.x




DOI: http://dx.doi.org/10.21303/2504-5695.2018.00666

Refbacks

  • There are currently no refbacks.




Copyright (c) 2018 Alina Tkachenko

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

ISSN 2504-5695 (Online), ISSN 2504-5687 (Print)