Quality gradation of functional flour confectionery products using the consumer criteria tree

The aim of the study is to analyze the quality of functional flour confectionery products by the methods of qualimetric analysis to substantiate the change in the assortment of sugar cookies with enriching additives. The objectives of the study are to assess the quality of flour confectionery products using qualimetric methods, in particular, descriptor analysis and scaling. The objects of research are samples of sugar cookies of various brands presented by the regional retail of Kuzbass, including those of a functional orientation. Statistical analysis and study of organoleptic evaluation of flour confectionery products were carried out by the method "Property tree" and point scales. The consumer value tree method was used to build a hierarchical structure that takes into account the characteristics of the objects under study, including those not regulated by the requirements of regulatory documents, but important for consumers. The structure and porosity of the cookies, which form the taste characteristics of the product, were quantified. A hierarchy of consumer criteria has been developed that characterizes the totality of single and complex indicators of an object. Quantitative descriptor analysis using interval scales made it possible to objectively assess the sensory characteristics of a product and rank products of the same name depending on the level of its quality. Quantitative descriptor tests were performed using an organoleptic profile to distinguish between cookie samples. The results of the scoring are presented in the form of profilograms. It has been established that of the indicators of social purpose for the consumer, the main thing is an affordable price. In this case, the product must have the appropriate sensory characteristics and be free from synthetic flavors and dyes. Among the purpose indicators, the functional significance is highlighted. The content of vitamins, minerals and natural ingredients dominates among the analyzed consumer selection criteria. This reflects the choice of healthy food products. The conducted quality gradation can be a useful recommendation for manufacturers and trade workers in the sugar cookies assortment formation.