Methodology for determining the complex indicator of consumer properties of new types of food products and its approbation on the example of flour confectionery products

The article presents the developed methodology for determining the complex indicator of consumer properties of new types of food products on the example of confectionery. A comprehensive assessment of the consumer properties of the confectionery products being developed includes the stages of determining the nomenclature of quality indicators of finished products, weighting coefficients of the nomenclature groups, selecting basic quality indicators in each group, measuring quality indicators and bringing them to a comparable form, calculating the indicator of a comprehensive assessment taking into account certain weighting coefficients and drawing up a conclusion. The approbation of the developed methodology was carried out on the example of new types of flour confectionery products of increased nutritional value. The proposed indicator of a comprehensive assessment of consumer properties of new types of confectionery products is designed to help food industry specialists (both technologists and marketers) to obtain an objective assessment of consumer properties of the developed types of food products based on mutually influencing organoleptic and­physico-chemical quality indicators, and can be used to compare a new product with existing analogues, competitors' products, as well as to predict the behavior of the product when it is put on the market.