Title
Sensory characteristics of wholegrain and bran-rich cereal foods - A review
Author
Heiniö, R.L.
Noort, M.W.J.
Katina, K.
Alam, S.A.
Sozer, N.
de Kock, H.L.
Hersleth, M.
Poutanen, K.
Publication year
2016
Abstract
Background: Wholegrain foods are known to be health-beneficial but their sensory characteristics may be a limiting factor for consumption. The scientific literature of factors influencing sensory quality of wholegrain foods is rather scarce. Scope and approach: Many cereals like rye, oats, barley and sorghum are actually used mainly as wholegrain, whereas for wheat the situation is the opposite. This review deals with factors that differentiate the sensory properties of wholegrain and bran-rich foods from those of refined cereal foods. Key findings and conclusions: 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. © 2015 Elsevier Ltd.
Subject
Life
FI - Functional Ingredients
ELSS - Earth, Life and Social Sciences
Food and Nutrition
Nutrition
Healthy Living
Flavour, taste, odour, texture
Processing
Structure
Chemical compounds
Processing
Sensory perception
Structure (composition)
Bran
Bread, biscuit, pasta, snacks
Cereal
Consumer
Product
Sensory
Wheat, rice, corn, rye, oats, barley, sorghum
Wholegrain
Cereal products
To reference this document use:
http://resolver.tudelft.nl/uuid:775d8de0-33a0-444e-b2b6-52473a76e503
DOI
https://doi.org/10.1016/j.tifs.2015.11.002
TNO identifier
531913
ISSN
0924-2244
Source
Trends in Food Science and Technology, 47, 25-38
Document type
article