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Sensory and physicochemical changes in gluten-free oat biscuits stored under different packaging and light conditions.
J Food Sci Technol 2019; 56(8):3823-3835JF

Abstract

The influence of different packaging films and their thickness (polyethylene terephthalate/casting polypropylene (PET/CPP_34), biaxially oriented polypropylene (BOPP_40), polyvinylchloride (PVC_12), BOPP/CPP_50 and polyethylene/ethylene vinyl alcohol/polypropylene (PE/EVOH/PP_50) on the quality of gluten-free oat biscuits was evaluated for a storage period up to 3 months under light and darkness conditions. Periodically (day 30, 60 and 90), physical parameters, peroxide value, texture and microbiological parameters together with sensory attributes (surface colour, smell, taste, crunchiness and off-flavour) were assessed. Moisture and water activity of biscuits decreased during storage in all packages. The highest peroxide value was obtained for biscuits packed in PVC_12, while the lowest was for the PE/EVOH/PP_50, for both storage conditions. The biscuits' colour changed from yellow-brown to light yellow and the change was more pronounced in the light as compared to the dark storage conditions. The hardness value decreased (p > 0.05) during the storage period. The electronic nose system showed that the distinct volatile composition of the biscuits stored in the light was correlated with the higher scores of the off-flavour attribute and with the peroxide values. The sensory data showed that BOPP/CPP_50 preserved the colour of the biscuits, while PE/EVOH/PP_50 kept the initial crunchiness of the biscuits up to 90 days of storage in both light and dark conditions. The study suggested that BOPP/CPP_50 and PE/EVOH/PP_50 can be used for gluten-free oat biscuits' packaging and storage up to 90 days for both conditions studied, without adversely affecting their physicochemical and sensory properties.

Authors+Show Affiliations

National Institute of R&D for Food Bioresources IBA, 6 Dinu Vintila Street, 021102 Bucharest, Romania.National Institute of R&D for Food Bioresources IBA, 6 Dinu Vintila Street, 021102 Bucharest, Romania.National Institute of R&D for Food Bioresources IBA, 6 Dinu Vintila Street, 021102 Bucharest, Romania.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31413408

Citation

Duta, Denisa E., et al. "Sensory and Physicochemical Changes in Gluten-free Oat Biscuits Stored Under Different Packaging and Light Conditions." Journal of Food Science and Technology, vol. 56, no. 8, 2019, pp. 3823-3835.
Duta DE, Culetu A, Mohan G. Sensory and physicochemical changes in gluten-free oat biscuits stored under different packaging and light conditions. J Food Sci Technol. 2019;56(8):3823-3835.
Duta, D. E., Culetu, A., & Mohan, G. (2019). Sensory and physicochemical changes in gluten-free oat biscuits stored under different packaging and light conditions. Journal of Food Science and Technology, 56(8), pp. 3823-3835. doi:10.1007/s13197-019-03853-z.
Duta DE, Culetu A, Mohan G. Sensory and Physicochemical Changes in Gluten-free Oat Biscuits Stored Under Different Packaging and Light Conditions. J Food Sci Technol. 2019;56(8):3823-3835. PubMed PMID: 31413408.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Sensory and physicochemical changes in gluten-free oat biscuits stored under different packaging and light conditions. AU - Duta,Denisa E, AU - Culetu,Alina, AU - Mohan,Gabriela, Y1 - 2019/06/11/ PY - 2019/02/21/revised PY - 2019/05/26/accepted PY - 2020/08/01/pmc-release PY - 2019/8/16/entrez PY - 2019/8/16/pubmed PY - 2019/8/16/medline KW - Gluten-free oat biscuits KW - Packaging materials KW - Physicochemical parameters KW - Sensory analysis KW - Time SP - 3823 EP - 3835 JF - Journal of food science and technology JO - J Food Sci Technol VL - 56 IS - 8 N2 - The influence of different packaging films and their thickness (polyethylene terephthalate/casting polypropylene (PET/CPP_34), biaxially oriented polypropylene (BOPP_40), polyvinylchloride (PVC_12), BOPP/CPP_50 and polyethylene/ethylene vinyl alcohol/polypropylene (PE/EVOH/PP_50) on the quality of gluten-free oat biscuits was evaluated for a storage period up to 3 months under light and darkness conditions. Periodically (day 30, 60 and 90), physical parameters, peroxide value, texture and microbiological parameters together with sensory attributes (surface colour, smell, taste, crunchiness and off-flavour) were assessed. Moisture and water activity of biscuits decreased during storage in all packages. The highest peroxide value was obtained for biscuits packed in PVC_12, while the lowest was for the PE/EVOH/PP_50, for both storage conditions. The biscuits' colour changed from yellow-brown to light yellow and the change was more pronounced in the light as compared to the dark storage conditions. The hardness value decreased (p > 0.05) during the storage period. The electronic nose system showed that the distinct volatile composition of the biscuits stored in the light was correlated with the higher scores of the off-flavour attribute and with the peroxide values. The sensory data showed that BOPP/CPP_50 preserved the colour of the biscuits, while PE/EVOH/PP_50 kept the initial crunchiness of the biscuits up to 90 days of storage in both light and dark conditions. The study suggested that BOPP/CPP_50 and PE/EVOH/PP_50 can be used for gluten-free oat biscuits' packaging and storage up to 90 days for both conditions studied, without adversely affecting their physicochemical and sensory properties. SN - 0022-1155 UR - https://www.unboundmedicine.com/medline/citation/31413408/Sensory_and_physicochemical_changes_in_gluten-free_oat_biscuits_stored_under_different_packaging_and_light_conditions DB - PRIME DP - Unbound Medicine ER -
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