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
Hauptverfasser: McEwan, M, Ogden, L.V, Pike, O.A
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container_title Journal of food science
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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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source Wiley Journals
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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