Sensory and Nutritional Quality of Dehydrated Potato Flakes in Long‐Term Storage

Neilson, Andrew P.; Pahulu, Heather F.; Ogden, Lynn V.; Pike, Oscar A.

doi:10.1111/j.1750-3841.2006.00084.x

Cited by 12 publications

(16 citation statements)

References 19 publications

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“…Furthermore, all samples maintained >97% acceptance for use in emergency situations (data not shown). These results are in accordance with our previously published works showing that properly packaged and stored dry food commodities maintain quality and palatability for much longer periods of time than commonly thought (Lloyd and others 2004; McEwan and others 2005; Neilson and others 2006; Chapman and others 2010).…”

Section: Resultssupporting

confidence: 93%

“…Texture, flavor, and overall liking declined significantly with storage time; however, all bread samples maintained hedonic score of at least 6.4 (like slightly to moderately), regardless of wheat storage time. Overall liking scores for the whole wheat bread ranged 6.5 to 7.3, a difference of 0.8 between the least liked and most liked sample, which was a more narrow range compared to nonfat dried milk (2.9 to 6.2, 3.3 points), oats (5.1 to 6.6, 1.5 points), potato flakes (3.7 to 6.5, 2.8 points), and split peas (3.9 to 6.7, 2.8 points) stored in Nr 10 cans in residential storage for a span close to 30 y (Lloyd and others 2004; McEwan and others 2005; Neilson and others 2006; Chapman and others 2010). This indicates that wheat stored in nonabusive conditions degrades at a much slower rate than other foods studied, and wheat retains bread‐making properties during long‐term storage.…”

Section: Resultsmentioning

confidence: 99%

“…Subsequently, panelists were asked whether they would consume the bread as part of their regular diet, and whether they would consume the bread in an emergency situation where there was a shortage of food. The purpose of these last 2 questions was to determine the percentage of panelists that would accept bread made from wheat that had been stored for long periods of time in each situation, as previously described (McEwan and others 2005; Neilson and others 2006). All questions were presented one at a time on a computer screen and data were collected using Compusense® 5 software (version 4.2, Guelph, Ontario, Canada).…”

Section: Methodsmentioning

confidence: 99%

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Quality and Sensory Characteristics of Hard Red Wheat after Residential Storage for up to 32 Y

Rose¹,

Ogden²,

Dunn³

et al. 2010

Journal of Food Science

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Samples of hard red wheat packaged for long-term storage, ranging in age from 0 to 32 y, were obtained from donors in residential households. All samples had been stored under nonabusive conditions (7% to 10% moisture, 13 to 27 °C). Selected quality parameters of the wheat (moisture, thiamin, free fatty acids, flour extraction rate, bread loaf volume, and bread firmness) and sensory properties of bread made from the stored wheat (aroma, appearance, texture, flavor, overall liking, acceptance for use as part of the regular diet, and acceptance for use in emergency situations) were evaluated. Free fatty acids increased significantly from 0.897 to 11.8 μmol/g, and flour extraction rate decreased significantly from 76.5% to 69.9% over time. None of the other quality parameters measured (moisture, thiamin, bread loaf volume, and bread firmness) were significantly correlated with wheat storage time. Panelists who frequently or occasionally consume whole wheat bread rated all breads made from the stored wheat with hedonic scores (9-point scale) of at least 6.4 (like slightly to moderately). Consumer ratings of bread texture, flavor, and overall acceptability were negatively correlated with storage time (P < 0.001); however, at least 70% of panelists indicated that they would consume the bread as part of their regular diet even after 32 y of wheat storage, while over 97% would do so in an emergency. These data indicate that wheat maintains nutritional quality and makes acceptable bread when stored up to 32 y at 13 to 27 °C and 7% to 10% moisture. Practical Application: Wheat stored for the purposes of disaster relief has the potential of being stored for extremely long periods of time, which may result in undesirable changes in milling and baking quality. Therefore, we tested wheat that had been stored under residential conditions for up to 32 y to determine its functional quality and consumer acceptability. Our results indicate that wheat of low moisture (7% to 10%) packaged in sealed cans and stored for up to 32 y at or below typical room temperature retains quality and can be made into bread that is well accepted by consumers. Thus, whole wheat has good long-term storage stability and can be recommended for emergency food supplies.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Quality and Sensory Characteristics of Hard Red Wheat after Residential Storage for up to 32 Y

Rose¹,

Ogden²,

Dunn³

et al. 2010

Journal of Food Science

Self Cite

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show abstract

“…All samples were measured using an Agilent 1100 (US) HPLC system coupled with an Agilent 1100 diode array detector and equipped with Agilent 1100 binary pumps based on published methods (Nielson, 2006). Samples consisting of 5 μL were injected at ambient temperature (20 °C) into a Reverse phase Zorbax SB-Aq (4.6x150 mm 3.5 μm) with C18 guard column.…”

Section: High-performance Liquid Chromatographymentioning

confidence: 99%

A Comparison of Antioxidant Properties in Organic and Conventional Blueberries

Gupta-Elera¹,

Garrett²,

Martinez³

et al. 2012

JFR

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Vacciniumcyanococcus, most commonly known as blueberry, is a fruit native to North America that is known for its unique taste and high antioxidant content. The skin, seed and juice of both organically and conventionally grown blueberry extract were analyzed for antioxidant content using both the Hydrophilic and Lipophilic Oxygen Radical Absorbance Capacity (ORAC) assays. Results from the Hydrophilic ORAC test showed that conventionally grown blueberries had a higher antioxidant capacity across all samples, while the Lipophilic ORAC assay showed that the antioxidant concentration of organically cultivated blueberry juice was highest, but conventionally grown blueberry seed and skin extract showed higher antioxidant content. The vitamin C content of both conventional and organic blueberries was analyzed using High Performance Liquid Chromatography (HPLC), where the organic blueberries showed a higher vitamin C concentration. In general, both organic and conventional blueberries are rich in antioxidants, and therefore, possess potential health benefits that require further study.

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“…This information would be useful to producers as well as consumers to establish an appropriate rotation of inventory for food stores such as those used as emergency food supplies, humanitarian food aid, military rations, and in extended space travel. Studies concerning the shelf life over decades of dried grains, powdered milk, and other food groups have been conducted in the past (Lloyd and others 2004; McEwan and others 2005; Nielson and others 2006). Studies concerning the storage of legumes up to 18 mo were performed by Ahktar (1997) and Chitra and Singh (1998), but information on the effect of storage time spanning many decades has not been reported.…”

Section: Introductionmentioning

confidence: 99%

Sensory and Nutritional Quality of Split Peas (Pisum Sativum) Stored up to 34 Y in Residential Storage

Chapman¹,

Jefferies²,

Pike³

2010

Journal of Food Science

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The sensory and nutritional quality of split peas stored up to 34 y was determined. Nine samples of split peas representing 5 retail brands packaged in Nr 10 cans and stored at room temperature were obtained from donors. Duplicate cans of a fresh sample of split peas were purchased as controls. Can head space oxygen ranged from 0.255% to 20.1%. Water activity of the raw split peas ranged from 0.41 to 0.56. The green color of the raw split peas decreased over time as shown by increasing CIE a* values. Flavor, appearance, texture, and overall liking hedonic scores (9-point scale) of split-pea soup made from each sample ranged from 3.7 to 6.7 and decreased over time. Hedonic scores for appearance were correlated with the decrease in raw product green color (r(2)= 0.65). Hedonic scores for soup texture declined over time, which corresponded with increasing hardness of the cooked peas as measured by a TA.XT2 texture analyzer. All samples were judged to be acceptable in an emergency situation by over 75% of sensory panelists. Available thiamin was significantly lower in older samples while riboflavin remained unchanged. The results indicate that split pea quality declines over time, but the product maintains sufficient sensory acceptance to be considered for potential use in emergency storage and other applications where minimal stock rotation is a common practice.

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Sensory and Nutritional Quality of Dehydrated Potato Flakes in Long‐Term Storage

Cited by 12 publications

References 19 publications

Quality and Sensory Characteristics of Hard Red Wheat after Residential Storage for up to 32 Y

Quality and Sensory Characteristics of Hard Red Wheat after Residential Storage for up to 32 Y

A Comparison of Antioxidant Properties in Organic and Conventional Blueberries

Sensory and Nutritional Quality of Split Peas (Pisum Sativum) Stored up to 34 Y in Residential Storage

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