Effects of long-term storage on sensory and nutritional quality of rolled oats
Sixteen samples of regular and quick-cooking rolled oats stored up to 28 y in a reduced oxygen atmosphere in nr 10 cans at ambient temperatures were analyzed for sensory and nutritional quality. A consumer panel evaluated aroma, texture, flavor, aftertaste, and overall acceptability using a 9-point...
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Veröffentlicht in: | Journal of food science 2005-09, Vol.70 (7), p.s453-s458 |
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creator | McEwan, M Ogden, L.V Pike, O.A |
description | Sixteen samples of regular and quick-cooking rolled oats stored up to 28 y in a reduced oxygen atmosphere in nr 10 cans at ambient temperatures were analyzed for sensory and nutritional quality. A consumer panel evaluated aroma, texture, flavor, aftertaste, and overall acceptability using a 9-point hedonic scale. Hedonic scores varied from 4.8 to 6.7. Although there was a loss of sensory quality in samples over time, all samples were considered acceptable by at least 3/4 of panelists for use in an emergency. Vitamin B1 amounts ranged from 2.7 to 6.6 microgram/g and were highest in some older samples. Vitamin E amounts ranged from 1.3 to 37.8 microgram/g and were negatively correlated with headspace hexanal levels. Rolled oats can be included in long-term food storage regimens because of their sensory and nutritional stability when properly packaged and stored. |
doi_str_mv | 10.1111/j.1365-2621.2005.tb11492.x |
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A consumer panel evaluated aroma, texture, flavor, aftertaste, and overall acceptability using a 9-point hedonic scale. Hedonic scores varied from 4.8 to 6.7. Although there was a loss of sensory quality in samples over time, all samples were considered acceptable by at least 3/4 of panelists for use in an emergency. Vitamin B1 amounts ranged from 2.7 to 6.6 microgram/g and were highest in some older samples. Vitamin E amounts ranged from 1.3 to 37.8 microgram/g and were negatively correlated with headspace hexanal levels. Rolled oats can be included in long-term food storage regimens because of their sensory and nutritional stability when properly packaged and stored.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.2005.tb11492.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>aftertaste ; Biological and medical sciences ; Cereal and baking product industries ; flavor ; Flavors ; food acceptability ; Food industries ; Food preservation ; food quality ; Food science ; Fundamental and applied biological sciences. 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A consumer panel evaluated aroma, texture, flavor, aftertaste, and overall acceptability using a 9-point hedonic scale. Hedonic scores varied from 4.8 to 6.7. Although there was a loss of sensory quality in samples over time, all samples were considered acceptable by at least 3/4 of panelists for use in an emergency. Vitamin B1 amounts ranged from 2.7 to 6.6 microgram/g and were highest in some older samples. Vitamin E amounts ranged from 1.3 to 37.8 microgram/g and were negatively correlated with headspace hexanal levels. Rolled oats can be included in long-term food storage regimens because of their sensory and nutritional stability when properly packaged and stored.</description><subject>aftertaste</subject><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>flavor</subject><subject>Flavors</subject><subject>food acceptability</subject><subject>Food industries</subject><subject>Food preservation</subject><subject>food quality</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Handling, storage, packaging, transport</subject><subject>headspace oxygen</subject><subject>Long term</subject><subject>modified atmosphere packaging</subject><subject>Nutrition</subject><subject>nutritive value</subject><subject>oatmeal</subject><subject>Oats</subject><subject>odors</subject><subject>Quality</subject><subject>sensory properties</subject><subject>shelf life</subject><subject>Smell</subject><subject>stability</subject><subject>storage time</subject><subject>Taste</subject><subject>thiamin</subject><subject>vitamin E</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><recordid>eNqVkE9v1DAQxSMEEkvhMzSqBLekHtuxN5xA_UdR1R6Wqr1Zk8ReZfHGre2ou98eR1mBxK2eg2XNb94bvyw7AVJCOqebEpioCioolJSQqowNAK9puXuTLUBWpGBLDm-zBSGUFqkl32cfQtiQ6c3EIru9MEa3MeTO5NYN6yJqv81DdB7XOndDHvQQnN_nOHT5MEbfx94NaPPnEW0f99Ocd9bqLncYw8fsnUEb9KfDfZTdX178OvtR3NxdXZ99vylaLgkrUFCdilBETVF0RnKgTc0BKuCGE1xyUmFTcdF1QnNjhGZCGFJjA10DnB1lX2bdJ--eRx2i2vah1dbioN0YFNSs5lxUCTz5D9y40acPTAxPrjWfoK8z1HoXgtdGPfl-i36vgKgpZ7VRU85qyllNOatDzmqXhj8fHDC0aI3Hoe3DPwWZPKSExH2buZfe6v0rHNTPy_PVKq2ZJIpZog9R7_5KoP-thGSyUg-3V6p6fKTLcy6VTPzxzBt0Ctc-rXW_ogQYAZLyZDX7A7n-qhc</recordid><startdate>200509</startdate><enddate>200509</enddate><creator>McEwan, M</creator><creator>Ogden, L.V</creator><creator>Pike, O.A</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>200509</creationdate><title>Effects of long-term storage on sensory and nutritional quality of rolled oats</title><author>McEwan, M ; Ogden, L.V ; Pike, O.A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4703-a62e2e202aae2a6df7412b9411514f40a8405ab546dd6e4ff6e366f09ab1db143</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>aftertaste</topic><topic>Biological and medical sciences</topic><topic>Cereal and baking product industries</topic><topic>flavor</topic><topic>Flavors</topic><topic>food acceptability</topic><topic>Food industries</topic><topic>Food preservation</topic><topic>food quality</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Handling, storage, packaging, transport</topic><topic>headspace oxygen</topic><topic>Long term</topic><topic>modified atmosphere packaging</topic><topic>Nutrition</topic><topic>nutritive value</topic><topic>oatmeal</topic><topic>Oats</topic><topic>odors</topic><topic>Quality</topic><topic>sensory properties</topic><topic>shelf life</topic><topic>Smell</topic><topic>stability</topic><topic>storage time</topic><topic>Taste</topic><topic>thiamin</topic><topic>vitamin E</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>McEwan, M</creatorcontrib><creatorcontrib>Ogden, L.V</creatorcontrib><creatorcontrib>Pike, O.A</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>McEwan, M</au><au>Ogden, L.V</au><au>Pike, O.A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of long-term storage on sensory and nutritional quality of rolled oats</atitle><jtitle>Journal of food science</jtitle><date>2005-09</date><risdate>2005</risdate><volume>70</volume><issue>7</issue><spage>s453</spage><epage>s458</epage><pages>s453-s458</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Sixteen samples of regular and quick-cooking rolled oats stored up to 28 y in a reduced oxygen atmosphere in nr 10 cans at ambient temperatures were analyzed for sensory and nutritional quality. A consumer panel evaluated aroma, texture, flavor, aftertaste, and overall acceptability using a 9-point hedonic scale. Hedonic scores varied from 4.8 to 6.7. Although there was a loss of sensory quality in samples over time, all samples were considered acceptable by at least 3/4 of panelists for use in an emergency. Vitamin B1 amounts ranged from 2.7 to 6.6 microgram/g and were highest in some older samples. Vitamin E amounts ranged from 1.3 to 37.8 microgram/g and were negatively correlated with headspace hexanal levels. Rolled oats can be included in long-term food storage regimens because of their sensory and nutritional stability when properly packaged and stored.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2005.tb11492.x</doi><tpages>1</tpages></addata></record> |
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subjects | aftertaste Biological and medical sciences Cereal and baking product industries flavor Flavors food acceptability Food industries Food preservation food quality Food science Fundamental and applied biological sciences. Psychology General aspects Handling, storage, packaging, transport headspace oxygen Long term modified atmosphere packaging Nutrition nutritive value oatmeal Oats odors Quality sensory properties shelf life Smell stability storage time Taste thiamin vitamin E |
title | Effects of long-term storage on sensory and nutritional quality of rolled oats |
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