| Autor: |
McEwan, Michael, Ogden, Lynn V., Pike, Oscar A. |
| Předmět: |
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| Zdroj: |
Journal of Food Science (Wiley-Blackwell); Sep2005, Vol. 70 Issue 7, ps453-s458, 1p |
| Abstrakt: |
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 μg/g and were highest in some older samples. Vitamin E amounts ranged from 1.3 to 37.8 μg/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 FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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