Influence of Storage Period on Characteristics of Stone-milled Buckwheat Flour

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  • 石臼挽きそば粉の特性に及ぼす保存の影響
  • イシウス ヒキ ソバコ ノ トクセイ ニ オヨボス ホゾン ノ エイキョウ

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Abstract

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 25°C 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 a 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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