Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 25-38 |
| Journal | Trends in Food Science and Technology |
| Volume | 47 |
| DOIs | |
| Publication status | Published - 2016 |
| MoE publication type | A2 Review article in a scientific journal |
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Keywords
- Sensory
- Wholegrain
- Bran
- Cereal
- Processing
- Structure
- Consumer
- Chemical compounds
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Sensory characteristics of wholegrain and bran-rich cereal foods : A review. / Heiniö, Raija-Liisa (Corresponding Author); Noort, M.W.J.; Katina, K.; Alam, S.A.; Sözer, N.; de Kock, H.L.; Hersleth, M.; Poutanen, K.
In: Trends in Food Science and Technology, Vol. 47, 2016, p. 25-38.Research output: Contribution to journal › Review Article › Scientific › peer-review
TY - JOUR
T1 - Sensory characteristics of wholegrain and bran-rich cereal foods
T2 - A review
AU - Heiniö, Raija-Liisa
AU - Noort, M.W.J.
AU - Katina, K.
AU - Alam, S.A.
AU - Sözer, N.
AU - de Kock, H.L.
AU - Hersleth, M.
AU - Poutanen, K.
PY - 2016
Y1 - 2016
N2 - Background: 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.
AB - Background: 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.
KW - Sensory
KW - Wholegrain
KW - Bran
KW - Cereal
KW - Processing
KW - Structure
KW - Consumer
KW - Chemical compounds
U2 - 10.1016/j.tifs.2015.11.002
DO - 10.1016/j.tifs.2015.11.002
M3 - Review Article
VL - 47
SP - 25
EP - 38
JO - Trends in Food Science and Technology
JF - Trends in Food Science and Technology
SN - 0924-2244
ER -