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Effects of Long‐term Storage on Sensory and Nutritional Quality of Rolled Oats
Author(s) -
McEwan Michael,
Ogden Lynn V.,
Pike Oscar A.
Publication year - 2005
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2005.tb11492.x
Subject(s) - aftertaste , hexanal , aroma , food science , flavor , taste , chemistry , sensory system , organoleptic , vitamin , biology , biochemistry , neuroscience
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 B 1 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.