Sensory characteristics contributing to pleasantness of oat products
Pasanen, Eerika (2018-06-05)
Sensory characteristics contributing to pleasantness of oat products
Pasanen, Eerika
(05.06.2018)
Tätä artikkelia/julkaisua ei ole tallennettu UTUPubiin. Julkaisun tiedoissa voi kuitenkin olla linkki toisaalle tallennettuun artikkeliin / julkaisuun.
Turun yliopisto
Tiivistelmä
The key attributes in determining sensory characteristics of foods are appearance, odour, texture and flavour, while the essential sensory attributes of cereal foods are flavour, texture and colour. Dry cereal products are often characterised to have a crispy texture and thermally processed cereal foods usually have a roasted flavour. Oats are generally regarded as healthy and tasty foods, but possible bitter and rancid off-flavours can decrease the interest to use oats. The high concentration of highly viscous β-glucan in oats can contribute to an undesired slimy texture in moist oat products. Oat grain has a mild native flavour and the flavour considered as the familiar “oat-like” flavour is formed during different heat treatments of oats.
The aim of this thesis was to investigate consumer acceptance of commercial oat products and key sensory characteristics contributing to pleasantness of oat products. The study consisted of two separate data collection phases; an online questionnaire as a background survey and a consumer test with sensory evaluations as the main study. Volunteers were invited to evaluate the pleasantness of non-flavoured oat products and to describe them by using a rapid product characterisation method. The results from the background survey and the evaluations were combined and analysed with univariate and multivariate statistical methods. The consumers were grouped based on information gained from the background survey to study possible differences in the sensory perceptions of oat products depending on the consumers’ motivational and cultural factors.
The data analysis performed with SPSS and Unscrambler X indicated that dry oat products associated as easy, crispy/crunchy, sweet and roasted have a more pleasant taste and texture than musty, sticky and slimy products. The appearance of moist oat products was perceived as more pleasant when associated with light colour. Certain moist samples that are usually consumed together with flavoured accompaniment were regarded as unpleasant in taste when consumed as such. The country of origin of the consumers seems to have an impact on the perception of oat products, which should be considered when developing new oat-based foods for different populations.
The aim of this thesis was to investigate consumer acceptance of commercial oat products and key sensory characteristics contributing to pleasantness of oat products. The study consisted of two separate data collection phases; an online questionnaire as a background survey and a consumer test with sensory evaluations as the main study. Volunteers were invited to evaluate the pleasantness of non-flavoured oat products and to describe them by using a rapid product characterisation method. The results from the background survey and the evaluations were combined and analysed with univariate and multivariate statistical methods. The consumers were grouped based on information gained from the background survey to study possible differences in the sensory perceptions of oat products depending on the consumers’ motivational and cultural factors.
The data analysis performed with SPSS and Unscrambler X indicated that dry oat products associated as easy, crispy/crunchy, sweet and roasted have a more pleasant taste and texture than musty, sticky and slimy products. The appearance of moist oat products was perceived as more pleasant when associated with light colour. Certain moist samples that are usually consumed together with flavoured accompaniment were regarded as unpleasant in taste when consumed as such. The country of origin of the consumers seems to have an impact on the perception of oat products, which should be considered when developing new oat-based foods for different populations.