Swidden rye: an ancient crop and a future food candidate

Karin Wendin; Amanda Jonsson; Tove Ortman; Galia Zamaratskaia; Karin Gerhardt

Swidden rye: an ancient crop and a future food candidate

Karin Wendin, Amanda Jonsson, Tove Ortman, Galia Zamaratskaia, Karin Gerhardt

Forskningsoutput: Konferensbidrag › Muntlig presentation › Peer review

Sammanfattning

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.

Originalspråk	Engelska
Antal sidor	1
Status	Publicerad - 2022-nov.-02
Evenemang	Tore Wretman Symposiet 2022 - Varaktighet: 2022-nov.-01 → 2022-nov.-02

Konferens

Konferens	Tore Wretman Symposiet 2022
Period	22-11-01 → 22-11-02

Nationell ämneskategori

Livsmedelsvetenskap (40103)

Citera det här

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title = "Swidden rye: an ancient crop and a future food candidate",

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. ",

author = "Karin Wendin and Amanda Jonsson and Tove Ortman and Galia Zamaratskaia and Karin Gerhardt",

year = "2022",

month = nov,

day = "2",

language = "English",

note = "Tore Wretman Symposiet 2022 ; Conference date: 01-11-2022 Through 02-11-2022",

}

TY - CONF

T1 - Swidden rye

T2 - Tore Wretman Symposiet 2022

AU - Wendin, Karin

AU - Jonsson, Amanda

AU - Ortman, Tove

AU - Zamaratskaia, Galia

AU - Gerhardt, Karin

PY - 2022/11/2

Y1 - 2022/11/2

N2 - 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.

AB - 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.

M3 - Oral presentation

Y2 - 1 November 2022 through 2 November 2022

ER -