Influence of storage period on characteristics of stone-milled buckwheat flour
2009
Kawakami, I.(Kumamoto Univ. (Japan)) | Murayama, N. | Kawasaki, S. | Igasaki, T. | Hayashida, Y.
This study investigated the effects of storage of stone-milled buckwheat flour on its flavor and texture using sensory evaluation and instrumental analyses. Samples of stone-milled buckwheat flour were stored for 0, 7, and 14 days at 25degC in kraft bags and then their taste, scent, and texture were measured. The moisture content in the samples decreased with increased storage period. On taste evaluation, samples with longer storage period had significantly higher scores for bitterness and astringency compared with the control samples that were not stored (P 0.05, student's t-test). Moreover, instrumental analysis with taste sensors revealed significant differences in some sensor outputs relative to the storage period (P 0.05, student's t-test). In contrast, on scent evaluation, samples with a longer storage period had lower scores, while on instrumental analysis using GC-MS, the total amount of flavor components decreased with increased storage. On texture evaluation, hardness significantly increased as the storage period increased (P 0.05 ANOVA), while instrumental analysis using a texture analyzer revealed a decrease in elasticity with increased storage. These results showed that prolonged storage of stone-milled buckwheat flour alters its taste, scent, and texture. The instrumental analyses used in this study were valid for quantitative evaluation of such sensory changes.
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