The sensory characteristics and rheological properties of soups containing oat and barley β-glucan before and after freezing

Marika Lyly (Corresponding Author), Marjatta Salmenkallio-Marttila, Tapani Suortti, Karin Autio, Kaisa Poutanen, Liisa Lähteenmäki

Research output: Contribution to journalArticleScientificpeer-review

38 Citations (Scopus)

Abstract

The aim was to study the effect of concentration and molecular weight of two oat and one barley β-glucan preparation on the perceived sensory quality of a ready-to-eat soup prototype before and after freezing. Oat1 was a bran-type preparation containing high molecular weight β-glucan; Oat2 and Barley were more processed and purified preparations with lower molecular weight. Nine soups containing 0.25–2.0 g β-glucan/100 g soup and one reference soup thickened with starch were profiled by a sensory panel and their viscosity and molecular weight of β-glucan was analysed. Freezing had no notable effects on the sensory quality of the soups. At the same concentration, soups made with the bran-type preparation were more viscous and had higher perceived thickness than soups made with processed, low molecular weight preparations. Barley soups had mainly higher flavour intensities than oat soups. Good correlations were obtained between sensory texture attributes and viscosity (r=0.70–0.84; P⩽0.001) and moderate correlations between flavour attributes and viscosity (r=−0.63–−0.80; P⩽0.001). Technologically, β-glucans are feasible thickening agent alternatives in soups. Preparations with lower molecular weight and viscosity are easier to add into a food product in higher quantities, but the role of high molecular weight β-glucan in physiological functionality has to be kept in mind.

Original languageEnglish
Pages (from-to)749 - 761
Number of pages13
JournalLebensmittel-Wissenschaft & Technologie
Volume37
Issue number7
DOIs
Publication statusPublished - 2004
MoE publication typeA1 Journal article-refereed

Fingerprint

Glucans
soups
glucans
Hordeum
rheological properties
Freezing
oats
sensory properties
freezing
Molecular Weight
barley
Viscosity
molecular weight
viscosity
bran
flavor
Avena
Starch
thickeners
prototypes

Keywords

  • Beta-glucan
  • Freezing
  • Sensory quality
  • Mouthfeel
  • Soup

Cite this

Lyly, Marika ; Salmenkallio-Marttila, Marjatta ; Suortti, Tapani ; Autio, Karin ; Poutanen, Kaisa ; Lähteenmäki, Liisa. / The sensory characteristics and rheological properties of soups containing oat and barley β-glucan before and after freezing. In: Lebensmittel-Wissenschaft & Technologie. 2004 ; Vol. 37, No. 7. pp. 749 - 761.
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The sensory characteristics and rheological properties of soups containing oat and barley β-glucan before and after freezing. / Lyly, Marika (Corresponding Author); Salmenkallio-Marttila, Marjatta; Suortti, Tapani; Autio, Karin; Poutanen, Kaisa; Lähteenmäki, Liisa.

In: Lebensmittel-Wissenschaft & Technologie, Vol. 37, No. 7, 2004, p. 749 - 761.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - The sensory characteristics and rheological properties of soups containing oat and barley β-glucan before and after freezing

AU - Lyly, Marika

AU - Salmenkallio-Marttila, Marjatta

AU - Suortti, Tapani

AU - Autio, Karin

AU - Poutanen, Kaisa

AU - Lähteenmäki, Liisa

PY - 2004

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N2 - The aim was to study the effect of concentration and molecular weight of two oat and one barley β-glucan preparation on the perceived sensory quality of a ready-to-eat soup prototype before and after freezing. Oat1 was a bran-type preparation containing high molecular weight β-glucan; Oat2 and Barley were more processed and purified preparations with lower molecular weight. Nine soups containing 0.25–2.0 g β-glucan/100 g soup and one reference soup thickened with starch were profiled by a sensory panel and their viscosity and molecular weight of β-glucan was analysed. Freezing had no notable effects on the sensory quality of the soups. At the same concentration, soups made with the bran-type preparation were more viscous and had higher perceived thickness than soups made with processed, low molecular weight preparations. Barley soups had mainly higher flavour intensities than oat soups. Good correlations were obtained between sensory texture attributes and viscosity (r=0.70–0.84; P⩽0.001) and moderate correlations between flavour attributes and viscosity (r=−0.63–−0.80; P⩽0.001). Technologically, β-glucans are feasible thickening agent alternatives in soups. Preparations with lower molecular weight and viscosity are easier to add into a food product in higher quantities, but the role of high molecular weight β-glucan in physiological functionality has to be kept in mind.

AB - The aim was to study the effect of concentration and molecular weight of two oat and one barley β-glucan preparation on the perceived sensory quality of a ready-to-eat soup prototype before and after freezing. Oat1 was a bran-type preparation containing high molecular weight β-glucan; Oat2 and Barley were more processed and purified preparations with lower molecular weight. Nine soups containing 0.25–2.0 g β-glucan/100 g soup and one reference soup thickened with starch were profiled by a sensory panel and their viscosity and molecular weight of β-glucan was analysed. Freezing had no notable effects on the sensory quality of the soups. At the same concentration, soups made with the bran-type preparation were more viscous and had higher perceived thickness than soups made with processed, low molecular weight preparations. Barley soups had mainly higher flavour intensities than oat soups. Good correlations were obtained between sensory texture attributes and viscosity (r=0.70–0.84; P⩽0.001) and moderate correlations between flavour attributes and viscosity (r=−0.63–−0.80; P⩽0.001). Technologically, β-glucans are feasible thickening agent alternatives in soups. Preparations with lower molecular weight and viscosity are easier to add into a food product in higher quantities, but the role of high molecular weight β-glucan in physiological functionality has to be kept in mind.

KW - Beta-glucan

KW - Freezing

KW - Sensory quality

KW - Mouthfeel

KW - Soup

U2 - 10.1016/j.lwt.2004.02.009

DO - 10.1016/j.lwt.2004.02.009

M3 - Article

VL - 37

SP - 749

EP - 761

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

SN - 0023-6438

IS - 7

ER -