Role of lipid reactions in quality of oat products

Lehtinen, Pekka; Laakso, Simo

doi:10.2137/1239099041838085

Cited by 15 publications

(17 citation statements)

References 57 publications

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“…This may or may not be the case for wheat. The presence of wheat germ may also play a role in product bitterness, as both enzymatic and nonenzymatic lipid oxidation in oats have been linked to bitter tastes (Lehtinen and Laakso 2004).…”

Section: Resultsmentioning

confidence: 99%

Consumer Liking of Refined and Whole Wheat Breads

Bakke

Vickers

2007

Journal of Food Science

154

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Preference for refined bread is often cited as a reason for the relatively low consumption of whole wheat bread; only a few studies, however, have examined consumer preferences between refined and whole wheat breads, and the results of these studies are inconclusive. Our objective was to determine if refined wheat bread is preferred to whole wheat bread. We hypothesized that people would prefer refined wheat bread. We conducted a taste test with 89 people. They rated their liking of 9 different breads chosen to represent several comparisons between equivalent refined and whole wheat breads. The participants also rated the intensity of 6-n-propylthiouracil (PROP) and completed a questionnaire about their bread preferences and purchasing habits. We classified the participants by their bread preference and their PROP taster status, and then examined the liking patterns of these subgroups. People preferred refined bread to whole wheat bread when both were made using equivalent ingredients and procedures. They liked the commercial samples of refined and whole wheat breads equally well. When people were classified by their bread preference, those who preferred refined bread liked the refined bread better in all comparisons. PROP nontasters liked all refined and whole wheat breads equally. Sensory preferences are a barrier to whole wheat bread consumption, but ingredient or processing modifications can improve liking of whole wheat bread to the level of refined bread.

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Section: Resultsmentioning

confidence: 99%

Consumer Liking of Refined and Whole Wheat Breads

Bakke

Vickers

2007

Journal of Food Science

154

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“…Previous speculation has focused on bran, more specifically phenolic acids in wheat bran, as the source of bread bitterness (Lehtinen & Laakso, 2004). Phenolic acids in wheat bran could contribute to increased bitterness of whole wheat bread, because phenolic acids have been associated with bitter tastes in other food products (Busch, Hrncirik, Bulukin, Boucon, & Mascini, 2006;Mondy & Gosselin, 1988;Robichaud & Noble, 1990).…”

Section: Discussionmentioning

confidence: 99%

“…This may or may not be the case for wheat. Wheat germ may also play a role in product bitterness because both enzymatic and non-enzymatic lipid oxidation in oats have been linked to bitter tastes (Lehtinen & Laakso, 2004). Jensen, Thybo, Østdal, and Skibsted (2009) failed to find a relationship between free phenolic acid content and off flavor in bread but did find that an increase in lipid oxidation products accompanied an increase in bread off flavor over shelf life.…”

Section: Discussionmentioning

confidence: 99%

Effects of bitterness, roughness, PROP taster status, and fungiform papillae density on bread acceptance

Bakke

Vickers

2011

Food Quality and Preference

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a b s t r a c tThe purpose of this study was to determine how bitterness, roughness, color, perceived 6-n-propylthiouracil (PROP) intensity, and fungiform papillae density affect bread liking. To accomplish this, 78 subjects rated their liking for bread samples that were manipulated to vary independently in bitterness (provided by added wheat germ extract), roughness (provided by added bleached bran), and darkness (provided by added caramel color). The bitterness from added germ extract decreased bread liking. The roughness from the bleached bran increased bread liking; this increase was larger for subjects with higher fungiform papillae densities and was larger for subjects less sensitive to PROP.Added color decreased liking for subjects who preferred refined bread, but it increased liking for subjects who preferred whole wheat bread.

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“…La mayoría de los lípidos en los granos están concentrados en las capas más externas de estos. Las lipasas presentes, las cuales son de origen endógeno o por la acción microbial, es decir, producidas por insectos y hongos, entre otros, se ponen en contacto con los lípidos del grano de maíz, originando ácidos grasos libres que posteriormente por la actuación de la lipoxigenasa, autoxidación y fotoxidación producen hidroperóxidos, dando origen a aldehídos, cetonas, dimeros, polímeros, entre otros compuestos no deseados (Lehtinen y Laakso, 2004), lo que se traduce en incremento del índice de peróxido tal como se muestra en la tabla 2.…”

Section: Evaluación De La Calidad Del Aceite Crudo De Maízunclassified

“…La velocidad de formación de los ácidos grasos libres depende del grado de humedad, acción microbial, temperatura de la masa del grano y tiempo de almacenamiento (Lehtinen y Laakso, 2004). El contenido de humedad crítico para almacenamiento se encuentra entre 14,5 y 15%, arriba de ese Tecnológica Vol.…”

Section: Evaluación De La Calidad Del Aceite Crudo De Maízunclassified

Efecto del Almacenamiento de Granos de Maíz (Zea mays) sobre la Calidad del Aceite Extraído

2009

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ResumenSe evaluó el efecto del almacenamiento de granos de maíz amarillo (Zea mays) sobre la calidad del aceite obtenido del mismo. Se determinaron los parámetros de calidad del maíz al momento de la recepción, los índices de acidez, peróxido, y el color del aceite extraído de granos almacenados en un silo de concreto por 0, 30, 60 y 90 días, utilizando los procedimientos descritos en las normas vigentes en Venezuela. Se encontró un efecto adverso significativo (P<0.05) del almacenamiento sobre los índices analizados, causado por la humedad e impurezas del grano recibido, así como una deficiencia de 704 m 3 min -1 de aire fresco suministrado al silo, lo cual no favorece un adecuado almacenaje. El grano de maíz almacenado durante 90 días produjo incrementos apreciables en el índice de acidez, índice de peróxido y color del aceite crudo obtenido.Palabras clave: granos de maíz, almacenamiento de maíz, calidad del aceite, índice de acidez Effect of Grains of Maize (Zea mays) Storage on the Quality of the Extracted Oil AbstractThe effect of storage time on grains of yellow maize (Zea mays) was evaluated on the quality of the oil obtained. The quality parameters detected at the reception of the maize were: indexes of acidity, peroxide and the color of the oil extracted from grains stored in a concrete silo for 0, 30, 60 and 90 days, using the procedures described in the patterns in Venezuela. Adverse significant effects (P<0.05) of the storage time on the indexes analyzed were found. These were caused by the moisture and impurities of the grains, as well as a deficiency of 704 m 3 min -1 of fresh air fed to the silo, which affects storage. The grain of maize stored during 90 day produced increases in the index of acidity, index of peroxide and color of the extracted oil.Efecto del Almacenamiento de Granos de Maíz (Zea mays) sobre la Calidad del Información Tecnológica Vol. -20 Nº 4 -2009 22 Hernández INTRODUCCIÓNLa calidad del aceite de maíz comienza en el campo, ya que las condiciones de cultivo, el desarrollo del mismo y el tratamiento que recibe la semilla hasta su almacenaje, influyen su calidad. La calidad de los granos no sólo es afectada por las operaciones de secado, sino también por factores ambientales como la temperatura y la humedad durante el llenado de los mismos, por las prácticas de almacenamiento y por su transporte (INTA, 2006).De acuerdo a Alfaro et al. (2004), en Venezuela, el maíz amarillo representa apenas 10% de la producción nacional, el 90% restante es proveniente en su mayoría de los Estados Unidos (USA). El maíz producido en USA se mantiene frío y húmedo durante la época de cosecha y durante los primeros seis meses de almacenaje. Según Reed (2001), almacenar maíz del USA enfrenta desafíos difíciles, ya que el proceso de exportación con tanto manejo del grano causa más rotura y polvo, por otra parte, la temperatura ambiente y la humedad relativa son frecuentemente más altas en climas tropicales como el de Venezuela que en los USA.

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Role of lipid reactions in quality of oat products

Cited by 15 publications

References 57 publications

Consumer Liking of Refined and Whole Wheat Breads

Consumer Liking of Refined and Whole Wheat Breads

Effects of bitterness, roughness, PROP taster status, and fungiform papillae density on bread acceptance

Efecto del Almacenamiento de Granos de Maíz (Zea mays) sobre la Calidad del Aceite Extraído

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