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
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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