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We love oats. This month we learned that oats, which are high in oat fat and dietary fibre, don’t work as nicely with extruders as starchier materials, such as maize and rice. To improve relations between extruders and oats, Nikinmaa et al. (2023) ran a study that produced 30 different extrusion samples from wholegrain oat flour. They measured the texture and other properties of these extrusion samples instrumentally and had a trained sensory panel evaluate the 10 most extreme extrusion samples by sensory descriptive analysis. Do you like your oats to be hard and musty smelling? Me neither. PLS regression showed that was correlated with a high fat content, the smell probably resulting from lipid oxidation. One way to reduce lipid oxidation is to subtract lipids, another might be lower processing temperatures. Read more about extruded oats and other publications from the Compusense Academic Consortium here.
Title : Wholegrain oat quality indicators for production of extruded snacks
Authors : Markus Nikinmaa, Sari A. Mustonen, Lauri Huitula, Oskar Laaksonen, Kaisa M. Linderborg, Emilia Nordlund, Nesli Sozer
Link : Wholegrain oat quality indicators for production of extruded snacks
Title : Effect of Piperine on Saltiness Perception
Authors : Rachael Moss, Cassie Fisher, Mackenzie Gorman, Sophie Knowles, Jeanne LeBlanc, Christopher Ritchie, Kaelyn Schindell, Laurel Ettinger, Matthew B. McSweeney
Title : Qualitative exploration of the reasons for not using nutritional warnings after policy implementation in Uruguay
Authors : Gastón Ares, Lucía Antúnez, María Rosa Curutchet, Luis Galicia, Virginia Natero, Ana Giménez, Tobias Otterbring
Link : https://academic.oup.com/heapro/article-abstract/38/1/daac174/6974787?login=false
Title : Impact of Assimilable Nitrogen Supplementation on Saccharomyces cerevisiae Metabolic Response and Aromatic Profile of Moschofilero Wine
Authors : Despina Lola, Chrysanthi Kalloniati, Maria Dimopoulou, Alexandros Kanapitsas, Georgios Papadopoulos, Étienne Dorignac, Emmanouil Flemetakis, Yorgos Kotseridis
Link : https://pubs.acs.org/doi/abs/10.1021/acs.jafc.2c07325
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Quality test methods are used to evaluate a product based on its sensory attributes and overall consumer perception to ensure it meets certain standards of excellence and consistency. These methods provide a consumer-centric assessment of product quality, ensure consistency and adherence to quality standards and drive continuous improvement and customer satisfaction. Examples include, but are not limited to, Shelf Life, Degree of Difference,
Difference from Control, In/Out, etc.
Quality test methods are used to evaluate a product based on its key attributes to ensure it meets specific standards of excellence for consistency. These methods provide an internal assessment of the product quality to adhere to quality standards and achieve customer satisfaction. Examples include, but are not limited to, Shelf-Life, Degree of Difference, Difference from Control, and In & Out methods.
Discrimination test methods are used to determine if there are noticeable differences or similarities between products. These methods enable effective differentiation between products, aid in quality control and assurance by identifying variations and deviations, as well as facilitate efficient decision-making based on objective data. Examples include, but are not limited to, Tetrad, Triangle, Duo-Trio, Paired Comparison, etc.
Discrimination testing methods are used to determine if there are noticeable differences or similarities between products. These methods enable effective differentiation between products, aid in quality control and assurance by identifying variations and deviations, as well as facilitate efficient decision-making based on objective data. Examples include, but are not limited to, Tetrad, Triangle, Duo-Trio, and Paired Comparison test methods.
Quality test methods are used to evaluate a product based on its sensory attributes and overall consumer perception to ensure it meets certain standards of excellence and consistency. These methods provide a consumer-centric assessment of product quality, ensure consistency and adherence to quality standards and drive continuous improvement and customer satisfaction. Examples include, but are not limited to, Shelf Life, Degree of Difference,
Difference from Control, In/Out, etc.
Quality test methods are used to evaluate a product based on its key attributes to ensure it meets specific standards of excellence for consistency. These methods provide an internal assessment of the product quality to adhere to quality standards and achieve customer satisfaction. Examples include, but are not limited to, Shelf-Life, Degree of Difference, Difference from Control, and In & Out methods.
