QUALIMETRIC EVALUATION OF SENSORY PROPERTIES OF ACIDOPHILIC-WHEY ICE CREAM WITH OAT BETA-GLUCAN

. In this study, it was carried a qualimetric assessment of the organoleptic properties of the developed composition of ice cream. The authors used special method for studying the organoleptic properties of ice cream. Organoleptic evaluation was conducted by a commission of 10 people from among scientific, research and teaching staff and postgraduates of the Milk and Dairy Products Technology Department in conditions that meet the requirements of the evaluation standard. The obtained data confirm the expediency of applying oat beta-glucan at the level of 0.75 %, which correlates with the functional and technological properties of ice cream and provides the highest indicators of organoleptic perception.


Introduction.
The popularity of low-calorie ice cream production in the world is growing at a steady pace every year, due to changes in traditional eating habits and the shift of the vector towards an active lifestyle [1]. This approach forces food producers to look for new ways to develop new and improve existing products that meet the needs of consumers, but at the same time have high technological performance. Low-calorie ice cream production has a number of limiting factors to achieve a technological effect, namely the presence of "watery taste" [2], low overrun and resistance to melting in the absence of regulated dry matter content (25… 35%), coarse-grained structure that makes it impossible to maintain stable product during storage [3]. The use of natural functional and technological additives of plant origin, in particular oat beta-glucan, in the technology of ice cream is able to eliminate the above defects of ice cream [4]. At the previous stage of the scientific experiment, a recipe for acidophilic whey ice cream with the addition of oat beta-glucan was developed, which significantly improves the physicochemical parameters of the product.
Development and research of methods of organoleptic evaluation of food products allows to obtain products with predetermined properties that take into account not only the preferences of potential consumers, but also the physicochemical characteristics of the product. In highly competitive market conditions, consumer assessment of organoleptic indicators plays a key role in product marketing.
Main part.
The organoleptic evaluation according to five quality criteria was carried out in accordance with the known requirements [6] for the quality of sour-milk ice cream and was calculated using weighting coefficients that had the following values: appearance -0.15, color -0.15, smell -0.2, consistency -0.25, taste -0.25. The authors developed a list of typical defects for each quality criterion that may occur during the production of low-fat and low-fat ice cream with oat β-glucan. Taking into account the possible defects of ice cream during the organoleptic evaluation made it Global science and education in the modern realities July, 2022 Conference proceedings Series «SWorld-US Conference proceedings» 5 possible to introduce a correction factor into the formula. So, if a discrepancy was not detected for the quality criterion, then the coefficient was multiplied by 5. In the case of a discrepancy, the coefficient was multiplied by a lower score -from 1 to 4, on the basis that one defect leads to a reduction of 1 point for a minimum score of not less than 1 point. The results of the assessment are shown in fig. 1.

Figure 1 -Organoleptic evaluation of ice cream obtained using a modified qualimetric method
The modified qualimetric method of organoleptic evaluation of ice cream is more accurate and selective and focuses on identifying product inconsistencies, which significantly affects the results of the final evaluation. The obtained data confirm the expediency of applying oat beta-glucan at the level of 0.75 %, which correlates with the functional and technological properties of ice cream and provides the highest indicators of organoleptic perception.

Conclusions.
As a result of the research work, a 5-point scale was developed taking into account the importance factors of organoleptic parameters of acidophilic-whey ice cream with oat beta-glucan. The use of this scale allowed the gradation of the quality of the traditional type of ice cream and the new composition (for beta-glucan doses from 0.25 to 1.0 %) by determining the level of quality of ice cream for each of the organoleptic parameters. This approach provides an understanding of the advantages and disadvantages of the developed composition of ice cream and provides an opportunity to effectively compare it with traditional counterparts.