Application of the descriptor-profile method in modeling the recipes of a preserved food using sprouted grain and malt extract

The article reflects the possibilities of using the descriptor-profile method in modeling recipes of functional food products taking into account the consumer preferences. Preserved foods using sprouted bare-grained oats or wheat and barley-malt extract served as samples for research. The simulation of the consumer preferences of the preserved product was carried out using a descriptor-profile method of tasting analysis. There were thirty-two features of descriptors identified for assessing organoleptic indicators and emotional customers’ perception of the product. A visual model of the consumer preferences of the preserved product was formed. The intensity and significance of each descriptor were determined. Influence of share of sprouted grain and malt extract on consumer preferences of preserved product was studied. Increasing the share of sprouted grain in the product reduced the coverage of the grain with the extract, the pallor and hardness of the grain, the intensity of brown color and the presence of malt-apple aroma. An "ideal" portrait of the product has been developed taking into account the strengths and weaknesses of the product, allowing to design organoleptic indicators at the stage of product development. High consumer preferences of the preserved product – a harmonious sweet taste with slight sourness, malt-apple-honey aroma, moderate grain hardness, lack of bitterness, – were achieved with 40% – 50% sprouted grain and 50% – 60% extract.


Introduction
The development and introduction into the production of functional food products from local raw materials, which would take into account the balance in the content of food and biologically active substances, is an actual area of research. A preserved product using sprouted grains and malt extracts is an optimal form of food that can be used to enrich the human diet with all the necessary nutrients that have a favorable effect on the metabolism and immune resistance of the body. So, due to the presence of dietary fibers, fiber, a rich vitamin and mineral composition of sprouted grain (Berezhnaya et al. 2015;Samchenko and Merkucheva 2015), its use in the product will contribute to increase immunity, compensate for vitamin and mineral deficiency, normalize acidbase balance. Application in the technology of preserved production of malt or polymalt extract ("pouring") with a preserving effect (Pike et al. 2007;Burmagina and Gnezdilova 2015) and having a balance of easily digestible carbohydrates, amino acids, protein, vitamin and mineral substances (Znamenskaya 2009;Domaretsky 2011;Mikulinich et al. 2019), will have a prevention and treatment effect. It should be noted that the preserved product using malt extracts and sprouted grains is a novelty product and there have been no studies on its production. Analysis of literary sources (Chugunova and Zavorokhina 2010;Zavorokhina and Chugunova 2014;Safronova et al. 2017;Zabalueva et al. 2017;Pochitskaya et al. 2017;Prasol et al. 2017;Druker et al. 2018;Moiseeva and Motovilov 2019) showed that a descriptor-profile method of tasting analysis is used to solve various production and research problems, including the development of a new product with given properties. The importance was attached not only to the nutritional valye, but also to the emotional customers' perception of the product. Zavorokhina (2014) developed a methodology for modeling soft drinks, which allows to obtain products with given preferences taking into account the sensory preferences of consumers and using a descriptor-profile method. However, when designing any product, a certain approach is required taking into account the individual characteristics of the product. The purpose of the work was to develop the technology of functional products using malt extracts, which make it possible to increase the efficiency of using lacal grain raw materials and provide the population with high-quality food products. The scientific task was to develop an "ideal" portrait of the consumer preferences of the product using sprouted grain and malt extract to model recipes of preserved product with given properties.

Materials and Methods
Preserved foods using sprouted grain and malt extract were the objects of experimental research; the object of the study was the consumer preferences of the preserved product; the issue of the research was modeling organoleptic indices of the preserved product with specified properties. Wheat grain of "Sudarynya" variety, bare-grained oats of "Gosha" variety, and "pouring"barleymalt extract with a dry substance content of 72% were used as raw materials, produced by «Polotsk Drinks and Concentrates» factory, Republic of Belarus. Preparation of the grain for preservation included air-water soaking at a temperature of 14°C for 24 -32 h until reaching a humidity of 45.0 ± 0.5%, pre-sprouting -at a temperature of 16 -18°C, for 2-3 days until reaching a sprout of 2/3 of the grain length, blanching of the sprouted grain at a temperature of 85°C for 30 min. The ratio of blanched sprouted grain (using bare-grained oats or wheat) and liquid barley-malt extract in the product were varied as follows (grain: extract): 33: 67, 40: 60, 50: 50, 60: 40, 67: 33 %. Mixing grain and extract was carried out at a temperature of 78°C. Preparation and conduct of tests were carried out according to the standards ISO 6564, ISO 8586, ISO 8587, ISO 11036 and ISO 13299. Consumer preferences of the preserved product were simulated by computer design in an Excel spreadsheet processor using a descriptor-profile method of tasting analysis. The calculation methodology was based on the principles proposed by Tragon (USA) Sidel and Stone (Stone and Sidel 2004;Stone 2005), Zavorokhina (Zavorokhina 2014;Zavorokhina and Chugunova 2014), sensory analysis (Bolotko and Mikulinich 2015), commodity examination (Evdokhova and Masansky 2013) and with regard to the development of scientific approaches to the creation of a preserved product using malt extracts developed for the first time. The simulation scheme of the new preserved product using sprouted grain and malt extract is shown in Fig. 1.

Results and Discussion
The descriptor panel includes significant descriptors of appearance, taste, aroma, texture, which reflect the sensory perception of the product as a whole (Zavorokhina and Chugunova 2014). The consent method was used to perform a descriptive analysis of the preserved product flavor. In the consent method, testers work as a group of testers to achieve an agreed description of the product flavor. The essential point in this method is that the team leader is also one of the experts. The focus group included five trained testers who have experience in the field of commodity expertise, food technology, functional and specialized products.
During the in-depth interview with each tester, a conversation was held about the characteristics of the preserved product using malt extracts and sprouted grain with their focus on the organoleptic features of the food product, while taking into account the correct and objective interpretation of the concepts. So, the hedonic description of tastedensity, flavor, intensity, corresponds to such an objective description as saturation of taste; strong smell, fragrant, bright as the severity of the aroma. As a result, a group of testers identified 32 characteristics of descriptors (Fig. 2), descriptive characterizing the general profile of the preserved product: 11 characteristics for assessing appearance, 6 for assessing aroma, 10 for assessing taste, 3 for assessing consistency and 2 for evaluating emotional customers' perception of the product.
In the next step, the significance of the selected descriptors was determined by the rank method. The ranking procedure was that the most significant descriptor was assigned rank 1, and the least significantthe last. According to the survey the resulting ranks of ranking descriptors are defined as the rank sums for each descriptor. Significance coefficients of each of the ranking descriptors bi rank Survey, consent method Focus group, interview

Assignment of descriptors significance factors
Rank Method

Tasting evaluation of model samples of preserved product
Profile construction of a common and "perfect" preserved product considering significance factors, strengths and weaknesses of the product Simulation of preserved product with specified consumer preferences was calculated by the formula (provided that the sum of all significance coefficients bi rank from 1 to n is equal to 1): nnumber of test descriptors within one indicator; rnthe resulting rank of the researched descriptor; Snsum of the resulting ranks.
To convert the obtained values into integers, the significance coefficients were multiplied by 20 and rounded to an integer. The panel of descriptors with regard to significance coefficients is shown in Fig.  2.

Figure 2. The panel of descriptors with the indication of coefficients of the importance (Кз)
Analyzing the results presented in Fig. 2, it was noted that the most important descriptors in assessing the organoleptic characteristics of preserved products were the uniformity of the grain coating with extract, the saturation of golden color, uniformly colored golden brown color and whole grain, the severity of apple, honey and caramel aroma, the sweetness and saturation in taste of such "shades" as apple, honey and malt, harmonious taste. For the tasting of model samples of preserved products, the universal 5-point verbal scale is optimal: 0no sign, 1only recognizable or felt, 2 weak intensity, 3moderate intensity, 4strong, 5very strong intensity (Bolotko and Mikulinich 2015), which is adapted to evaluate the preserved product using malt extract and sprouted grain (Fig.  3).
It should be noted that the "naturality" of the extract refers to how the tester or consumer perceives the product in chemical composition, for example, a subtle green cast may be perceived as not natural; "relevance" means how this product is perceived as by external signs, for example, as a separate product replacing granola bars, or the ingredientreplacing syrup in ice cream.  1uniformity of grain coating with extract, 2clarity of extract, 3color saturation, 4brown color, 5golden color, 6glossy cast, 7brown color of grain, 8golden color of grain, 9pallor of grain, 10uniformity of grain coloring, 11grain integrity; 12aroma intensity, 13bread aroma, 14malt aroma, 15caramel aroma, 16honey aroma, 17apple (herbal) aroma; 18harmony of tastes, 19saturation of taste, 20sweetness, 21sourness, 22bitterness, 23apple (herbal) taste, 24honey taste, 25malt taste, 26herbaceous of grain, 27sweetness of grain; 28extract viscosity, 29softness of grain shell, 30hardness of grain endosperm; 31relevance, 32naturalness Comparing the portraits, it is noted that when the proportion of sprouted grain in the preserved product increases, the grain coating with extract, pallor and hardness of the grain, the clarity of the extract, glossy casting, brown intensity and the severity of malt-apple aroma decreases. It was found that the most saturated brown color with a glossy cast, sweet apple-honey taste with light sourness, prominent apple-honey-malt aroma, high relevance and naturalness the samples were characterized in ratios of 33: 67% and 40: 60%, the harmony of sweet-sourness taste in the product was observed at ratios of 60: 40% and 50:50%. It should be noted that in the ratio of 40: 60% and 50: 50%, the extract completely covers the grain, which promotes uniform saturation of the grain with the extract and better preservation of the product. After studying the model samples of the preserved product, a conversation was held about the weaknesses and strengths of the organoleptic characteristics of the product. Sensory SWOT analysis showed that essential for potential consumers is mainly a pleasant apple (using sprouted bare-grained oats) and honey (using sprouted wheat) aroma, a sweet taste with light sourness, golden brown color, significant functionality and usefulness of the product; weaknessunpleasant aftertaste, non-harmonic sweet or sour taste with bitterness, turbidity of the product.
In the next step, the testers noted the most preferred intensity of the descriptor in the analyzed products. The received averaged scores were multiplied by the significance factor and converted to a 5-point scale. Based on the results of focus group preferences, a general portrait of the "ideal" preserved product was developed, presented in Fig.  5.

Figure 5. General portrait of «ideal» preserved product
As can be seen from the results presented in the Fig.  5, the "ideal" portrait of the preserved product was characterized as clarity with light opalescence, with strong brown saturation, moderate golden intensity with a glossy cast, with strong viscosity, uniformly colored whole grain, with strong apple severity and moderate malt aroma intensity, harmony of sweet taste with light sourness, moderate saturation of apple-malt taste, with a weak intensity of sweetherbal taste of the grain, moderate hardness of the grain, lack of bitterness. Comparison of variations of the preserved product model samples relative to the "ideal" portrait made it possible to recommend the following ratio of ingredients in the preserved product: using sprouted bare-grained oats -50: 50%, using sprouted wheat -40: 60%.

Conclusions
As a result, a panel of descriptors is formed, taking into account the organoleptic indicators and emotional customers' perception of the preserved product using sprouted grain and malt extract. Characteristic was given to descriptors and significance coefficients of each feature were determined. A comparative evaluation of the preserved product was carried out depending on the proportion of sprouted grain and malt extract. An "ideal" portrait of the preserved product has been developed taking into account the strengths and weaknesses of the product, which allows to model the consumer characteristics of the product and correct undesirable shades and flavors at the stage of development of new products. The following ratios of ingredients are recommended for production of preserved product: 40% -50% of sprouted grain and 50% -60% of extract. Quality indicators of the product are characterized by high consumer preferences.