R. Heiniö - Academia.edu (original) (raw)
Papers by R. Heiniö
ASBC Proceedings. Rhode Island, USA, 14-18 June 2010
Journal of Food Composition and Analysis, 2015
Food Chemistry, 2012
... Centre of Finland 8 4CEMIS-OULU, Kajaani University Consortium, University of Oulu 9 10 Autho... more ... Centre of Finland 8 4CEMIS-OULU, Kajaani University Consortium, University of Oulu 9 10 Author correspondence: 11 Oskar Laaksonen: oskar.laaksonen@utu ... Samples were separated on 250 4.60 mm id, 5 m Phenomenex Luna RP-194 18(2) 100A column with a 30 4.60 mm ...
Packaging Technology and Science, 1992
ABSTRACT
Packaging Technology and Science, 1993
ABSTRACT The effects of the type and thickness of plastic coating on the migration of off-odours ... more ABSTRACT The effects of the type and thickness of plastic coating on the migration of off-odours and off-flavours from fibreboard materials to certain model foodstuffs were studied in microwave oven heating. Correlations between sensory, physical and chemical properties of fibreboard materials were also determined. The plastic coating served as a very good barrier to the transfer of off-flavours into foodstuffs. Polyester coating prevented the migration of off-flavours, whereas polyethylene and polypropylene were effective only in certain cases. With the last two plastics, the thickness of the coating layer also affected the amount of off-flavours migrating. Generally, the sensory properties of the materials did not correlate with either the melting behaviour of the plastic coating or the amount of volatile compounds generated.
Packaging Technology and Science, 1993
ABSTRACT The suitability of glass jars for heating in microwave ovens was studied. The aim of the... more ABSTRACT The suitability of glass jars for heating in microwave ovens was studied. The aim of the study was to determine the effects of the type of foodstuff, the shape and the volume of the jars and the heating conditions (e.g. the type of microwave oven and the initial temperature) on the functionality and durability of glass jars heated in microwave ovens and on the heating result. Moreover, the behaviour of glass jars was compared with that of paperboard and plastic containers.A total of 243 glass jars were heated during the the tests. None of the jars were broken, even when the contents were initially frozen or when all the jars were placed on a cold surface immediately after heating. However, splashing of the contents and/or jumping of the jar with a resulting loud clatter represented a major problem. Jumping of the jars and splashing of the contents depended on both the recipe and the consistency of the food and the shape of the jar, but less on the packaging material, the initial temperature or the heating time. The plastic and board containers also jumped and food splashed out of them. If glass jars or cylindrical/jar-like packages are to be used for the packaging of microwaveable foods, both the recipe of the foodstuffs and the shape of the jars need to be developed further.
LWT - Food Science and Technology, 2006
The aim of the study was to determine optimum sourdough process conditions for improved flavour a... more The aim of the study was to determine optimum sourdough process conditions for improved flavour and texture of wheat bread. The influence of process conditions and the starter culture on the characteristics of wheat sourdough bread was established by using response surface methodology. Influence of fermentation temperature (16-32 1C), ash content of flour (0.6-1.8 g/100 g), and fermentation time (6-20 h) were considered as independent factors and their effects were studied in sourdough bread fermented with Lactobacillus plantarum, Lactobacillus brevis, Saccharomyces cerevisiae or with a combination of yeast and lactic acid bacteria. Intensity of sensory attributes, specific volume and bread hardness were considered as the main responses. Ash content of flour and fermentation time were the main factors determining the intensity of sensory attributes. The possibility to enhance intensity of overall flavour, aftertaste and roasted flavour without excessive pungent flavour and without reduced fresh flavour in wheat bread containing 20 g sourdough/100 g of wheat dough was demonstrated by choosing e.g. Lb. brevis for a starter and by utilization of high ash content of flour, long fermentation time and reduced temperature. Bread specific volume was improved 0.2-0.5 ml/g and hardness was reduced (after 4 days of storage) up to 260 g by using low ash content of flour and by optimizing fermentation time according to the microbial strain. Lactic acid fermentation had more profound influence on both desired and undesired flavour attributes, as well as textural features of bread in comparison with yeast fermentation.
LWT - Food Science and Technology, 1995
International Journal of Food Science and Technology, 1997
Response surface methodology was employed to study the influence of four recipe variables (wheat:... more Response surface methodology was employed to study the influence of four recipe variables (wheat: rye flour ratio, bread acidity, ash content of rye flour and sodium chloride content) on the identity and overall acceptance of two rye bread types (soft and crisp rye bread). The subjects (n ϭ 79) rated attribute intensities, the extent to which the salient sensory properties and the overall sample corresponded to their expectations of rye bread, and the overall acceptance (pleasantness and purchase intentions). The acidity and ash content contributed the most to the extent to which a sample met subjects' expectations. The NaCl content was not critical. Consumer acceptance was affected by ash content, and by the interactions, NaCl content ϫ acidity and wheat:rye ratio ϫ ash content. The non-significance of NaCl content should encourage the baking industry to put lowsalt rye products on the market. Figure 1 Sour rye bread samples (a) and crispbread samples (b).
Food Hydrocolloids, 1993
ABSTRACT The influence of three pseudoplastic hydrocolloids, oat gum, guar gum and carboxymethyl ... more ABSTRACT The influence of three pseudoplastic hydrocolloids, oat gum, guar gum and carboxymethyl cellulose (CMC) on sensory perception of sweetness and flavour was studied in model systems at two viscosity levels. The sweeteners studied were sucrose, fructose and aspartame, the flavour substances ethyl caproate, a-pinene and cinnamic acid. Sweetness was best perceived from oat gum solutions and most weakly from guar gum solutions. The effect of the composition of the thickener on the perception of sweetness was greater than that of viscosity. Reduction of sweetness by hydrocolloids was weaker for aspartame than for fructose or sucrose. In the perception of flavours, both the total length of perception and the time-intensity pattern were more dependent on the model aroma substance than on the thickener. Possible explanations for the differences are discussed.
Food and Chemical Toxicology, 1996
The effect of processing conditions on the mutagenic activity and sensory quality of everyday foo... more The effect of processing conditions on the mutagenic activity and sensory quality of everyday food was stttdied by investigating grilled chicken samples seasoned with four different marinades and grilled at temperatures of about 110, 170 and 220°C. The amounts of the heterocyclic amines 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline, 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline and 2-amino-l-methyl-6-phenylimidazo[4,5-b]pyridine were determined only in samples grilled at 220°C, using a gas chromatography-mass spectrometry technique with negative-ion chemical ionization. Sensory quality was determined using the extended ranking test method and the mutagenic activity using the Ames Salmonella assay. At 220°C one of the marinades decreased the mutagenic activity in the chicken samples compared with the unseasoned control or samples treated with the other marinades. Great variations, without any clear correlation with mutagenicity, were observed in the amounts of heterocyclic amines between chicken samples treated with the same or different marinades. At the grilling temperatures of 170°C and 110°C the mutagenic activities of the chicken samples were lower or they were non-mutagenic. There was no correlation between mutagenic activity and sensory quality of the products. The samples with high motagenic activity were ranked to be as good as the samples with lower or no mutagenicity. The results ,show that it is possible to prepare grilled products with reduced mutagenicity without compromising their sensory quality. It was also evident that marinades can have a reducing effect on the mutagenicity of grilled chicken. Variation observed in the amounts of heterocyclic amines between equivalent products makes it difficult to estimate their concentration in everyday foods.
Cereal Chemistry, 2001
Cereal Chem. 78(6):707-714
A Sense of Quality. Vitoria-Gasteiz, Spain, 5-8 Sept. 2010
ASBC Proceedings. Rhode Island, USA, 14-18 June 2010
Journal of Food Composition and Analysis, 2015
Food Chemistry, 2012
... Centre of Finland 8 4CEMIS-OULU, Kajaani University Consortium, University of Oulu 9 10 Autho... more ... Centre of Finland 8 4CEMIS-OULU, Kajaani University Consortium, University of Oulu 9 10 Author correspondence: 11 Oskar Laaksonen: oskar.laaksonen@utu ... Samples were separated on 250 4.60 mm id, 5 m Phenomenex Luna RP-194 18(2) 100A column with a 30 4.60 mm ...
Packaging Technology and Science, 1992
ABSTRACT
Packaging Technology and Science, 1993
ABSTRACT The effects of the type and thickness of plastic coating on the migration of off-odours ... more ABSTRACT The effects of the type and thickness of plastic coating on the migration of off-odours and off-flavours from fibreboard materials to certain model foodstuffs were studied in microwave oven heating. Correlations between sensory, physical and chemical properties of fibreboard materials were also determined. The plastic coating served as a very good barrier to the transfer of off-flavours into foodstuffs. Polyester coating prevented the migration of off-flavours, whereas polyethylene and polypropylene were effective only in certain cases. With the last two plastics, the thickness of the coating layer also affected the amount of off-flavours migrating. Generally, the sensory properties of the materials did not correlate with either the melting behaviour of the plastic coating or the amount of volatile compounds generated.
Packaging Technology and Science, 1993
ABSTRACT The suitability of glass jars for heating in microwave ovens was studied. The aim of the... more ABSTRACT The suitability of glass jars for heating in microwave ovens was studied. The aim of the study was to determine the effects of the type of foodstuff, the shape and the volume of the jars and the heating conditions (e.g. the type of microwave oven and the initial temperature) on the functionality and durability of glass jars heated in microwave ovens and on the heating result. Moreover, the behaviour of glass jars was compared with that of paperboard and plastic containers.A total of 243 glass jars were heated during the the tests. None of the jars were broken, even when the contents were initially frozen or when all the jars were placed on a cold surface immediately after heating. However, splashing of the contents and/or jumping of the jar with a resulting loud clatter represented a major problem. Jumping of the jars and splashing of the contents depended on both the recipe and the consistency of the food and the shape of the jar, but less on the packaging material, the initial temperature or the heating time. The plastic and board containers also jumped and food splashed out of them. If glass jars or cylindrical/jar-like packages are to be used for the packaging of microwaveable foods, both the recipe of the foodstuffs and the shape of the jars need to be developed further.
LWT - Food Science and Technology, 2006
The aim of the study was to determine optimum sourdough process conditions for improved flavour a... more The aim of the study was to determine optimum sourdough process conditions for improved flavour and texture of wheat bread. The influence of process conditions and the starter culture on the characteristics of wheat sourdough bread was established by using response surface methodology. Influence of fermentation temperature (16-32 1C), ash content of flour (0.6-1.8 g/100 g), and fermentation time (6-20 h) were considered as independent factors and their effects were studied in sourdough bread fermented with Lactobacillus plantarum, Lactobacillus brevis, Saccharomyces cerevisiae or with a combination of yeast and lactic acid bacteria. Intensity of sensory attributes, specific volume and bread hardness were considered as the main responses. Ash content of flour and fermentation time were the main factors determining the intensity of sensory attributes. The possibility to enhance intensity of overall flavour, aftertaste and roasted flavour without excessive pungent flavour and without reduced fresh flavour in wheat bread containing 20 g sourdough/100 g of wheat dough was demonstrated by choosing e.g. Lb. brevis for a starter and by utilization of high ash content of flour, long fermentation time and reduced temperature. Bread specific volume was improved 0.2-0.5 ml/g and hardness was reduced (after 4 days of storage) up to 260 g by using low ash content of flour and by optimizing fermentation time according to the microbial strain. Lactic acid fermentation had more profound influence on both desired and undesired flavour attributes, as well as textural features of bread in comparison with yeast fermentation.
LWT - Food Science and Technology, 1995
International Journal of Food Science and Technology, 1997
Response surface methodology was employed to study the influence of four recipe variables (wheat:... more Response surface methodology was employed to study the influence of four recipe variables (wheat: rye flour ratio, bread acidity, ash content of rye flour and sodium chloride content) on the identity and overall acceptance of two rye bread types (soft and crisp rye bread). The subjects (n ϭ 79) rated attribute intensities, the extent to which the salient sensory properties and the overall sample corresponded to their expectations of rye bread, and the overall acceptance (pleasantness and purchase intentions). The acidity and ash content contributed the most to the extent to which a sample met subjects' expectations. The NaCl content was not critical. Consumer acceptance was affected by ash content, and by the interactions, NaCl content ϫ acidity and wheat:rye ratio ϫ ash content. The non-significance of NaCl content should encourage the baking industry to put lowsalt rye products on the market. Figure 1 Sour rye bread samples (a) and crispbread samples (b).
Food Hydrocolloids, 1993
ABSTRACT The influence of three pseudoplastic hydrocolloids, oat gum, guar gum and carboxymethyl ... more ABSTRACT The influence of three pseudoplastic hydrocolloids, oat gum, guar gum and carboxymethyl cellulose (CMC) on sensory perception of sweetness and flavour was studied in model systems at two viscosity levels. The sweeteners studied were sucrose, fructose and aspartame, the flavour substances ethyl caproate, a-pinene and cinnamic acid. Sweetness was best perceived from oat gum solutions and most weakly from guar gum solutions. The effect of the composition of the thickener on the perception of sweetness was greater than that of viscosity. Reduction of sweetness by hydrocolloids was weaker for aspartame than for fructose or sucrose. In the perception of flavours, both the total length of perception and the time-intensity pattern were more dependent on the model aroma substance than on the thickener. Possible explanations for the differences are discussed.
Food and Chemical Toxicology, 1996
The effect of processing conditions on the mutagenic activity and sensory quality of everyday foo... more The effect of processing conditions on the mutagenic activity and sensory quality of everyday food was stttdied by investigating grilled chicken samples seasoned with four different marinades and grilled at temperatures of about 110, 170 and 220°C. The amounts of the heterocyclic amines 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline, 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline and 2-amino-l-methyl-6-phenylimidazo[4,5-b]pyridine were determined only in samples grilled at 220°C, using a gas chromatography-mass spectrometry technique with negative-ion chemical ionization. Sensory quality was determined using the extended ranking test method and the mutagenic activity using the Ames Salmonella assay. At 220°C one of the marinades decreased the mutagenic activity in the chicken samples compared with the unseasoned control or samples treated with the other marinades. Great variations, without any clear correlation with mutagenicity, were observed in the amounts of heterocyclic amines between chicken samples treated with the same or different marinades. At the grilling temperatures of 170°C and 110°C the mutagenic activities of the chicken samples were lower or they were non-mutagenic. There was no correlation between mutagenic activity and sensory quality of the products. The samples with high motagenic activity were ranked to be as good as the samples with lower or no mutagenicity. The results ,show that it is possible to prepare grilled products with reduced mutagenicity without compromising their sensory quality. It was also evident that marinades can have a reducing effect on the mutagenicity of grilled chicken. Variation observed in the amounts of heterocyclic amines between equivalent products makes it difficult to estimate their concentration in everyday foods.
Cereal Chemistry, 2001
Cereal Chem. 78(6):707-714
A Sense of Quality. Vitoria-Gasteiz, Spain, 5-8 Sept. 2010