Determination of relevant sensory characteristics of baked dairy products

Authors

DOI:

https://doi.org/10.15587/2706-5448.2025.326612

Keywords:

sensory analysis, organoleptic indicators, baked dairy products, fermented baked milk, color, duo-trio, ANOVA

Abstract

The paper considers approaches to increasing the objectivity of determining the organoleptic quality indicators of baked dairy products, in particular fermented baked milk, as one of the most common products in this segment. The main attention is paid to the analysis of key organoleptic parameters – color, appearance, consistency, taste and smell. Thus, the object of research is baked dairy products, in particular fermented baked milk, which are characterized by the spinning process, which involves prolonged heat treatment of the product. Such processes are accompanied by the Maillard reaction, which forms specific organoleptic characteristics. The problem being solved was to establish how the general choice of the consumer regarding a baked dairy product is formed based on the results of organoleptic evaluation, namely color, appearance, consistency, taste and smell. Since the consumer often only has an assessment of the color before purchasing the product, this parameter was considered in quite some detail. The fermented baked milk products available on the market differ in organoleptic indicators, both between manufacturers and between batches produced in different seasons.

The study applied a quantitative quality assessment method based on a total quality indicator (TQI), which takes into account the set of organoleptic characteristics. Color parameters were determined in the RGB and CIELab systems, which allows to objectively assess color – as the level of milk baking. A one-factor analysis of variance (ANOVA) was performed to assess the complex influence of individual organoleptic characteristics on others. This method was used to test hypotheses about the influence of individual organoleptic characteristics on the perception of other indicators.

Using a comprehensive approach to quality assessment allows not only to objectively determine the quality characteristics of the product, but also to establish the relationship between the technological parameters of production and its consumer properties. Focusing on consumer needs is an integral part of a successful, competitive market operator.

It is proposed to change the approaches in the technological control of baking by color characteristics to ensure stable quality of baked dairy products and optimize the parameters of the technological process.

Author Biographies

Anna Lohinova, National University of Food Technologies

Assistant

Department of Foodstuff Expertise

Oksana Petrusha, National University of Food Technologies

PhD, Associate Professor

Department of Foodstuff Expertise

Larysa Arsenieva, National University of Food Technologies

Doctor of Technical Sciences, Professor

Department of Foodstuff Expertise

Galyna Polishchuk, National University of Food Technologies

Doctor of Technical Sciences, Professor

Department of Milk and Dairy Products Technology

Oksana Vasheka, National University of Food Technologies

PhD, Associate Professor

Department of Foodstuff Expertise

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Determination of relevant sensory characteristics of baked dairy products

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Published

2025-04-16

How to Cite

Lohinova, A., Petrusha, O., Arsenieva, L., Polishchuk, G., & Vasheka, O. (2025). Determination of relevant sensory characteristics of baked dairy products. Technology Audit and Production Reserves, 2(3(82), 64–70. https://doi.org/10.15587/2706-5448.2025.326612

Issue

Vol. 2 No. 3(82) (2025): Chemical engineering

Section

Food Production Technology

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Copyright (c) 2025 Anna Lohinova, Oksana Petrusha, Larysa Arsenieva, Galyna Polishchuk, Oksana Vashekaa

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