Sensory properties of health-beneficial wholegrain foods may be a limiting factor for their consumption. Many cereals like rye, oats, barley and sorghum are actually used mainly as wholegrain, whereas wheat is consumed often as refined. The review article deals with factors that differentiate the sensory properties of wholegrain and bran-rich foods from those of refined cereal foods.
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 in the review.
For more information:
Heiniö, R.-L., Noort, M.W.J., Katina, K., Alam, S.A., Sozer, N., de Kock, H.L., Hersleth, M., Poutanen, K. 2016. Sensory characteristics of wholegrain and bran-rich cereal foods – a review. Trends in Food Science and Technology 47 (2016) 25–38.
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