Textural and sensorial characterization of a new oat based product
Oat it is known as a cereal which provides numerous health benefits due to its composition. Likewise, hemp, flax and olive oils are rich in compounds required for the wellness maintenance and in prevention and treatment of various diseases. Thanks to advances of last decades in the food industry, it...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2016-11-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Subjects: | |
| Online Access: | http://journals.usamvcluj.ro/index.php/fst/article/view/12326 |
| _version_ | 1818517116942286848 |
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| author | Alina STURZA Anduta Elena MURESAN Emil RACOLTA Sevastita MUSTE Adriana PAUCEAN Simona MAN Vlad MURESAN |
| author_facet | Alina STURZA Anduta Elena MURESAN Emil RACOLTA Sevastita MUSTE Adriana PAUCEAN Simona MAN Vlad MURESAN |
| author_sort | Alina STURZA |
| collection | DOAJ |
| description | Oat it is known as a cereal which provides numerous health benefits due to its composition. Likewise, hemp, flax and olive oils are rich in compounds required for the wellness maintenance and in prevention and treatment of various diseases. Thanks to advances of last decades in the food industry, it can be said that the rheological measurements have become indispensable in order to obtain a quality product. The aim of this work was to develop and optimize a technology for obtaining unfermented dough, respectively, to obtain oat based unleavened bread. The characterization of the final product from a sensorial point of view was performed, analysis very important for assessing the consumers acceptance. In the meantime the texture properties of all samples were instrumentally determined. Textural profile showed that samples containing higher percent of oil content had a lower hardness than those with reduced percent of oil. The most appreciated unleavened oat bread was dried at 150˚C and had a low content of oil. |
| first_indexed | 2024-12-11T00:51:52Z |
| format | Article |
| id | doaj.art-2d7151c17c9a49b2aab4ce5f46d45c90 |
| institution | Directory Open Access Journal |
| issn | 2344-2344 2344-5300 |
| language | English |
| last_indexed | 2024-12-11T00:51:52Z |
| publishDate | 2016-11-01 |
| publisher | AcademicPres |
| record_format | Article |
| series | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| spelling | doaj.art-2d7151c17c9a49b2aab4ce5f46d45c902022-12-22T01:26:36ZengAcademicPresBulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology2344-23442344-53002016-11-0173211111610.15835/buasvmcn-fst:123269951Textural and sensorial characterization of a new oat based productAlina STURZAAnduta Elena MURESANEmil RACOLTASevastita MUSTEAdriana PAUCEANSimona MANVlad MURESANOat it is known as a cereal which provides numerous health benefits due to its composition. Likewise, hemp, flax and olive oils are rich in compounds required for the wellness maintenance and in prevention and treatment of various diseases. Thanks to advances of last decades in the food industry, it can be said that the rheological measurements have become indispensable in order to obtain a quality product. The aim of this work was to develop and optimize a technology for obtaining unfermented dough, respectively, to obtain oat based unleavened bread. The characterization of the final product from a sensorial point of view was performed, analysis very important for assessing the consumers acceptance. In the meantime the texture properties of all samples were instrumentally determined. Textural profile showed that samples containing higher percent of oil content had a lower hardness than those with reduced percent of oil. The most appreciated unleavened oat bread was dried at 150˚C and had a low content of oil.http://journals.usamvcluj.ro/index.php/fst/article/view/12326unfermented doughoatfibersunsaturated fatty acidsdrying |
| spellingShingle | Alina STURZA Anduta Elena MURESAN Emil RACOLTA Sevastita MUSTE Adriana PAUCEAN Simona MAN Vlad MURESAN Textural and sensorial characterization of a new oat based product Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology unfermented dough oat fibers unsaturated fatty acids drying |
| title | Textural and sensorial characterization of a new oat based product |
| title_full | Textural and sensorial characterization of a new oat based product |
| title_fullStr | Textural and sensorial characterization of a new oat based product |
| title_full_unstemmed | Textural and sensorial characterization of a new oat based product |
| title_short | Textural and sensorial characterization of a new oat based product |
| title_sort | textural and sensorial characterization of a new oat based product |
| topic | unfermented dough oat fibers unsaturated fatty acids drying |
| url | http://journals.usamvcluj.ro/index.php/fst/article/view/12326 |
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