Abstract
Today consumer trends are moving towards local and regional production of crops, especially those with a history, i.e., ancient crops.
The aim of this study was to investigate sensory aspects, analytical and hedonic, of swidden rye grown at different Swedish locations. The study included both swidden rye as flour and products based on swidden rye.
Results showed a variation between the flours, mainly in texture and appearance attributes. Addition of fat and sugar increased the differences between the samples and significant differences were observed also in the taste and flavour attributes. TThe results form a ground for healthy and tasty future innovations.
The aim of this study was to investigate sensory aspects, analytical and hedonic, of swidden rye grown at different Swedish locations. The study included both swidden rye as flour and products based on swidden rye.
Results showed a variation between the flours, mainly in texture and appearance attributes. Addition of fat and sugar increased the differences between the samples and significant differences were observed also in the taste and flavour attributes. TThe results form a ground for healthy and tasty future innovations.
| Original language | English |
|---|---|
| Number of pages | 1 |
| Publication status | Published - 2022-Nov-02 |
| Event | Tore Wretman Symposiet 2022 - Duration: 2022-Nov-01 → 2022-Nov-02 |
Conference
| Conference | Tore Wretman Symposiet 2022 |
|---|---|
| Period | 22-11-01 → 22-11-02 |
Swedish Standard Keywords
- Food Science (40103)