Development of a Descriptor Profile for Bars with By-Products of Fruit and Berry Raw Materials

Introduction. Blackcurrant pomace is a promising secondary raw material due to its high content of dietary fiber and biologically active substances. Its use in fruit-nut and fruit-grain bars can increase the nutritional value of the product, but it may significantly affect the organoleptic characteristics. In this regard, the relevant task is to form a sensory profile of such products and evaluate its stability during storage.

Purpose. To identify the key descriptors of the sensory profile of fruit-nut and fruit-grain bars with the addition of blackcurrant pomace, as well as to assess the influence of recipe composition and storage on changes in their organoleptic characteristics. The sensory descriptor panel allows for the objectification of the evaluation of appearance, aroma, taste, and texture of the product, as well as the identification of characteristics most significant for consumer perception.

Materials and Methods. The objects of the study were fruit-nut and fruit-grain bars with the addition of dried blackcurrant pomace. Sensory analysis was conducted at the laboratory of the Federal State Budgetary Scientific Institution All-Russian Research Institute of Confectionery Industry (FSBSI VNIISPK, Orel). The laboratory complies with the requirements of GOST ISO 8589-2014 and GOST R 53701-2021. The evaluation of fruit-nut and fruit-grain bars was performed using the descriptor-profile method of sensory analysis. The panelists, numbering 11 people, underwent preliminary testing of sensory abilities in accordance with GOST ISO 11037-2013, GOST ISO 3972-2014, and GOST ISO 5496-2014. The sensory panel was formed in accordance with the requirements of GOST ISO 5492-2014 and GOST ISO 13299-2015.

Results. As a result of descriptor-profile analysis involving 11 selected panelists, a panel of 35 descriptors was formed, of which 3 (M<15%) were excluded. It was established that the "core" of the sensory profile is formed by the descriptors "surface smoothness" (M=86.3%), "ruby color" (M=85.3%), and "attractiveness" (M=83.8%). The intensity of nutty taste in the fruit-nut bar was 2.91 points versus 1.33 in the grain bar, and the intensity of seed taste was 1.75 and 3.25 points, respectively. Syneresis was 2.34% for the nut sample and 3.28% for the grain sample. After 96 hours of storage, the intensity of ruby color increased from 73% to 79%, while surface smoothness decreased from 75% to 58%. At the same time, the frequency of "attractiveness" reached 100%, and off-flavors and odors were absent (0%).

Conclusion. The use of dried blackcurrant pomace in the formulation of fruit-nut and fruit-grain bars enables the utilization of by-products of fruit and berry raw materials while ensuring the desired organoleptic properties of the final product. The developed sensory profile can be used for the identification and quality assessment of fruit-nut and fruit-grain bars with blackcurrant pomace.

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