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

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