The relationship between phenolic compounds and sensory attributes has been studied using pure solutions and more recently in baked products made using commercial blends of white or red wheat varieties. However, research is lacking that investigates the relationship between phytochemical content of pure varieties of light red or medium red wheat and the perceived sensory attributes in the context of baked product matrix. Darker red wheat is believed to contain higher amounts of phenolic phytochemicals which has been speculated to be the reason for off-flavours in baked products, thus having a negative impact on consumer acceptance of wholegrain baked products made using red wheat. Compared to baked products made using light red wheat, the medium red wheat products were perceived to be more intense in sensory attributes such as bitterness and astringency, among other properties. A number of non-volatile and volatile phytochemicals in low and intermediate moisture baked products were found to be correlated with the sensory attributes perceived by trained panellists. The results of this research will be useful to wheat breeders, processors and fellow researchers in improving their understanding of samples they are working with and integrate new ideas into their research as it provides a) an easy technique to classify wheat grains and, b) a database to further explore the relationship between phytochemistry and flavour of baked products. / OMAFRA
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:OGU.10214/6753 |
| Date | 16 May 2013 |
| Creators | Dhillon, Simarata |
| Contributors | Seetharaman, Koushik Dr., Duizer, Lisa Dr. |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Thesis |
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