of quality to evaluate each indicator under research: 5 points - excellent , 4 points -
good, 3 points - satisfactory, 2 points - unsatisfactory, 1 point - poor quality product.
The coefficients of weighting were introduced for each quality indicator: taste and
smell - 0,4, appearance - 0,2; consistency - 0,2; color – 0,2. 5 tasters took part in the
tasting. To characterize the quality levels, the following norms were used: 5-4, 6 -
excellent, 4.5 -3, 6 - good, 3,5-2,6 - satisfactory, 2,5-2,6 - unsatisfactory, 1,5 - very
unsatisfactory.
Table 3 Scale of quality points of organic oat flakes
Indicator
Points
5
4
3
2
1
Appearance
of oat flakes
Thin, different
shape,
homogeneous
in size
Thin, different
shape, less
homogeneous in
size
Thin
Different
shape
Different
thicknesses
Rough,
thickened
Color
From light brown to dark brown of various
shades
Absent
Pale, burnt
Smell and
taste
Very pleasant,
present, no
external
Pleasant, present,
no external
Present, no
external
Absent
Unpleasant, sour,
rusty, mildew
Consistency
Crispy, not rough
Rough
Very tough. Not
pleasant
The color of the grain was determined by considering a sample weighing 50 g,
previously scattered with a thin continuous layer on a sheet of black paper. The color
of grain was determined for diffused daylight and artificial lighting. For determination
of the smell and intensification of its sense, 20 grams of grain was placed in a porcelain
cup, covered with glass and warmed up in a water bath for 5 minutes. The taste was
determined in a pre-grinded sample by chewing 1-2 samples weighing 1 g each. Table
2 shows a generalized index of organoleptic properties of oat flakes of organic
Ukrainian producers.
According to the results of the conducted research, samples of organic oat flakes
received 4,88 points (excellent quality). The tasters noted that oat flakes of ТМ
“Оrganic Country” had more attractive appearance, but more rough consistency
(apparently, this consistency is foreseen by the manufacturing technology, since their
preparation involves the process of boiling for 10-15 minutes, followed by infusion
over 5-10 min, it is indicated on the marking) in comparison with oat flakes of TM
“EcorodSpecial” (to be cooked for 3 minutes at constant stirring).
For a more accurate description of such indicators as taste and smell and more
objective conclusions regarding the organoleptic properties of oat flakes, we used the
method of profiling. This method allows to provide the complex definition of
organoleptic properties in the form of a set of simple components evaluated by the
tasters in terms of quality, intensity and order of manifestation. Due to this method it
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