期刊
FOOD CHEMISTRY
卷 160, 期 -, 页码 72-81出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.02.170
关键词
Oat; Shelf-life; Volatiles; Antioxidant; Rosemary extract
资金
- Technology Strategy Board Knowldege Transfer Partnership Programme
- Scottish Government's Rural and Environment Research
- Analysis Directorate as part of the LINK project Harnessing new technologies for sustainable oat production and utilization
- BBSRC [BB/H009582/1] Funding Source: UKRI
- Biotechnology and Biological Sciences Research Council [BB/H009582/1] Funding Source: researchfish
The shelf-life of plain oatcakes and oatcakes containing a natural antioxidant (rosemary extract) was studied for 28 weeks. The biscuits were evaluated using several chemical analyses to determine oxidation (headspace analysis, free fatty acids profile, peroxide value and anisidine value), in addition to sensory testing. A selection of volatiles, including hexanal, were found to be positively correlated to three sensory parameters (aroma, flavour and aftertaste). These volatiles, responsible for the perception of off-flavour in oat biscuits, were predominantly secondary lipid breakdown products, primarily from the unsaturated fatty acids C18:1 and C18:2. The peroxide value was also found to be a useful tool to assess oxidation in oatcakes. The impact of the antioxidant was insufficient at the concentration tested to be used as a solution to prevent the development of off-flavour; however the antioxidant did appear to slow down the rancidity process. (C) 2014 Elsevier Ltd. All rights reserved.
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