Sensory characteristics of wholegrain and bran-rich cereal foods – A review

Heiniö, Raija-Liisa; Noort, Martijn; Katina, Kati; Alam, Syed Ariful; Sözer, Nesli; Kock, Henrietta Letitia De; Hersleth, Margrethe; Poutanen, Kaisa

doi:10.1016/j.tifs.2015.11.002

Cited by 217 publications

(176 citation statements)

References 141 publications

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“…We determined a heritability of 0.56 for flavor of the breads, which in our opinion is quite high, taking into account the investigation of samples from only two locations without replications and the complexity of flavor and odor (Pico et al, 2015; Heiniö et al, 2016). This underlines the feasibility to select for good flavor in breeding programs.…”

Section: Discussionmentioning

confidence: 99%

Spelt: Agronomy, Quality, and Flavor of Its Breads from 30 Varieties Tested across Multiple Environments

Rapp

Beck²,

Gütler³

et al. 2017

Crop Science

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Spelt (Triticum aestivum L. ssp. spelta) is an old hulled wheat currently receiving renewed interest of consumers, bakers, millers, and farmers. Our objectives were (i) to assess the genetic variability and heritability of agronomic and quality traits together with the flavor and odor of breads, (ii) to investigate correlations among these traits, and (iii) to draw conclusions for spelt breeding targeting improved yield, quality, and flavor of end products. Therefore, we investigated 30 spelt varieties in up to six field locations and determined important agronomic parameters and numerous quality traits, as well as flavor and odor of breads made from all varieties. As for the closely related bread wheat (T. aestivum L. ssp. aestivum), protein and gluten content were tightly correlated in spelt, but both were only moderately correlated with protein quality. The correlation between the sedimentation volume determined either with sodium dodecyl sulfate (SDSS) or according to Zeleny was very high (r = 0.94, p < 0.001). However, SDSS differentiated the spelt varieties better and is thus proposed for future spelt breeding and evaluations. We determined a significant genetic variation for bread flavor with a heritability of 0.56. Furthermore, this flavor was not correlated with traits important for spelt breeding, i.e., protein quality and agronomy. Thus, future breeding can simultaneously target improved yield, bread‐making quality, and a more aromatic bread flavor of new spelt varieties, which would also be of interest for bread and durum wheat (Triticum durum Desf.). These findings highlight the need of an intensified interdisciplinary research to develop faster methods for flavor and odor evaluation of breads.

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Section: Discussionmentioning

confidence: 99%

Spelt: Agronomy, Quality, and Flavor of Its Breads from 30 Varieties Tested across Multiple Environments

Rapp

Beck²,

Gütler³

et al. 2017

Crop Science

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“…Cereal grains each have their characteristic flavour profiles and precursors, which intensify further during processing due to processinduced changes in grain biopolymers and flavour-active compounds (Heiniö, 2003). The flavour of cereal grain products originate from the inherent volatile compounds, such as aldehydes, ketones and alcohols; and nonvolatile compounds such as phenolic compounds, amino acids, small peptides, fatty acids and sugars (Heiniö et al, 2016).…”

Section: Descriptive Sensory Evaluation Of Thin Porridgementioning

confidence: 99%

Quality of porridge from sub-Saharan Africa evaluated using instrumental techniques and descriptive sensory lexicon. Part 2: Thin porridge

Calvin¹,

George²

2018

Afr. J. Food Sci.

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Thin porridge is a popular nourishment drink for adults and complementary food for children in subSaharan Africa. It is made from straight (unblended) or composite flours of maize, sorghum, finger millet and cassava in neutral or chemically-acidified media, or after spontaneous fermentation of the flours. The objective of this study was to determine the impact of type of composite flour and pH on the sensory quality of thin porridges. Instrumental methods and modified quantitative descriptive analysis were used to identify the main sensory attributes of thin porridges made from different composite flours in neutral or acidic media or after spontaneous fermentation. The results of the study indicated that irrespective of the pH, cereal-based composite flours had higher onset pasting temperatures; and lower peak, breakdown, final and setback viscosities than cassava-cereal flours. Thin porridges formulated from cereal-based composite flours tended to have lower firmness, consistencies, cohesiveness and indices of viscosity than those made from cassava-cereal flours. The colour of thin porridges depends on the botanical origin of the composite flours, their ratios and whether the pH was adjusted using citric acid or by spontaneous fermentation. Principal component analysis identified three major principal components (PCs) that accounted for 83.7% of the total variance in the sensory attribute data. The principal component scores indicated that the location of the thin porridges on each of the three scales corresponded with cassava aroma (PC1), finger millet/maize aroma (PC2), and colour and fermented aroma (PC3). This study has shown that thin porridges with different sensory profiles can be produced in sub-Saharan Africa for different population groups.

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“…Whole grain wheat flour has been shown to have higher amounts of volatile compounds and flavor precursors than refined wheat flour. These volatile and flavor compounds often undergo a chemical change when processed, leading to the perceived bitter aspects of whole grains (Heiniö et al., ).…”

Section: Introductionmentioning

confidence: 99%

Reducing Visual Differences in Whole Grain Bread Prepared with Hard Red and Hard White Wheat: Application for Sensory Studies

Smith

Ramsay

Roe

et al. 2019

Journal of Food Science

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Consumer taste preference can be influenced by visual preference. To eliminate the influence of visual preference in the sensory evaluation of whole grain wheat, a reproducible method to eliminate color differences between Whole Grain breads prepared from hard white wheat (HWW) and hard red wheat (HRW) was evaluated. Response surface methodology (RSM) was used to match the color of HWW to HRW with the addition of commercially available dye solutions: McCormick black (red #40, yellow #5, blue #1), red (red #40, red #3, yellow #6), and yellow (yellow #5). Bread color was assessed by L*, a*, and b* color parameters according to the CIELAB international system of color measurement. Four replicates of the control and dye treated breads were analyzed. Initial color values for HRW were L* = 56.8 ± 0.40; a* = 8.04 ± 0.44; b* = 21.34 ± 0.46. RSM was used to predict dye addition levels to match color between HWW and HRW. With the addition of black (0.457 µL/mL), red (0.574 µL/mL), and yellow (1.165 µL/mL) dye to HWW, breads could be produced with L*, a*, and b* values of no statistical difference to the HRW (P < 0.05). A timed storage trail demonstrated the need to standardize the time between bread production and feeding studies. Visual bias can hinder assessment of wheat varieties in sensory studies. A reproducible method of dying wheat was developed that can be used to reduce this bias in sensory studies. Practical Applications The ability to control color variability is a critical tool in determining perceived quality in sensory analysis of breads. In this study, a method to reduce or eliminate visual bias between breads made from different varieties of wheat was developed. This method is applicable to any foods where dye could be added to reduce or eliminate color bias in sensory studies.

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Sensory characteristics of wholegrain and bran-rich cereal foods – A review

Cited by 217 publications

References 141 publications

Spelt: Agronomy, Quality, and Flavor of Its Breads from 30 Varieties Tested across Multiple Environments

Spelt: Agronomy, Quality, and Flavor of Its Breads from 30 Varieties Tested across Multiple Environments

Quality of porridge from sub-Saharan Africa evaluated using instrumental techniques and descriptive sensory lexicon. Part 2: Thin porridge

Reducing Visual Differences in Whole Grain Bread Prepared with Hard Red and Hard White Wheat: Application for Sensory Studies

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