Sensory characteristics of wholegrain and bran-rich cereal foods - a review

dc.contributor.authorHeiniö, R-L.
dc.contributor.authorNoort, M.W.J.
dc.contributor.authorKatina, K.
dc.contributor.authorAlam, S.A.
dc.contributor.authorSozer, N.
dc.contributor.authorDe Kock, Henrietta Letitia
dc.contributor.authorHersleth, M.
dc.contributor.authorPoutanen, K.
dc.date.accessioned2016-04-25T10:32:28Z
dc.date.issued2016-01
dc.description.abstractBACKGROUND : Wholegrain foods are known to be health-beneficial but their sensory characteristics may be a limiting factor for consumption. The scientific literature of factors influencing sensory quality of wholegrain foods is rather scarce. SCOPE AND APPROACH : Many cereals like rye, oats, barley and sorghum are actually used mainly as wholegrain, whereas for wheat the situation is the opposite. This review deals with factors that differentiate the sensory properties of wholegrain and bran-rich foods from those of refined cereal foods. KEY FINDINGS AND CONCLUSIONS : Wholegrain and bran contain flavour-active compounds, flavour precursors and resistant cell wall structures causing changes in flavour and texture during processing. In wholegrain foods, different chemical constituents contribute to bitterness. Increased knowledge on flavour formation has led to the possibility to not only measure but actually also design the flavour. Structure and texture are also important determinants underlying eating quality and stability of cereal foods. Hitherto established means of modulating sensory quality and thus improving acceptability of wholegrain foods are presented.en_ZA
dc.description.departmentFood Scienceen_ZA
dc.description.embargo2017-01-31
dc.description.librarianhb2016en_ZA
dc.description.sponsorshipAcademy of Finland.en_ZA
dc.description.urihttp://www.journals.elsevier.com/trends-in-food-science-and-technologyen_ZA
dc.identifier.citationHeinio, RL, Noort, MWJ, Katina, K, Alam, SA, Sozer, N, De Kock, HL, Hersleth, M & Poutanen, K 2016, 'Sensory characteristics of wholegrain and bran-rich cereal foods - a review', Trends in Food Science & Technology, vol. 47, pp. 25-38.en_ZA
dc.identifier.issn0924-2244 (print)
dc.identifier.issn1879-3053 (online)
dc.identifier.other10.1016/j.tifs.2015.11.002
dc.identifier.urihttp://hdl.handle.net/2263/52147
dc.language.isoenen_ZA
dc.publisherElsevieren_ZA
dc.rights© 2015 Elsevier Ltd. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in Trends in Food Science & Technology. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Trends in Food Science & Technology, vol. 47, pp. 25-38, 2016. doi : 10.1016/j.tifs.2015.11.002.en_ZA
dc.subjectSensoryen_ZA
dc.subjectWholegrainen_ZA
dc.subjectBranen_ZA
dc.subjectCerealen_ZA
dc.subjectWheat, rice, corn, rye, oats, barley, sorghumen_ZA
dc.subjectProcessingen_ZA
dc.subjectProducten_ZA
dc.subjectBread, biscuit, pasta, snacksen_ZA
dc.subjectFlavour, taste, odour, textureen_ZA
dc.subjectStructureen_ZA
dc.subjectConsumeren_ZA
dc.subjectChemical compoundsen_ZA
dc.titleSensory characteristics of wholegrain and bran-rich cereal foods - a reviewen_ZA
dc.typePostprint Articleen_ZA

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