Featured Research

from universities, journals, and other organizations

Processing With Flavonoids Can Mean Tastier, Heart Healthy Food

Date:
September 10, 2003
Source:
Penn State
Summary:
A Penn State food scientist has shown that adding heart healthy flavonoids during processing can produce tastier food products, including ultrapasteurized milk without a cooked or scalded flavor.

A Penn State food scientist has shown that adding heart healthy flavonoids during processing can produce tastier food products, including ultrapasteurized milk without a cooked or scalded flavor.

Increased consumption of flavonoids, which occur naturally in plant foods, has been associated with reduced risk for cardiovascular disease. However, flavonoids are often removed in processing because they are bitter.

The new Penn State research shows that the presence of flavonoids at heart healthy levels does not automatically increase bitterness but can actually promote good flavor development and palatability in some food products.

Dr. Devin Peterson, assistant professor of food science and director of the study, says, "Our research has shown that in food and beverage products that are heated for safety or preservation, flavonoids can limit the generation of off-flavors, such as the scalded or cooked taste of ultrapasteurized milk. We've also found that it may be possible to enhance some good flavor pathways while limiting others, including less desirable smells, by the addition of flavonoids."

Peterson presented his results today (Sept. 9) at the 226th American Chemical Society national meeting in New York, N. Y. His paper is titled, "Influence of Flavonoids on the Thermal Generation of Aroma Compounds."

Peterson and his research group added three different levels of epicatechin, a flavonoid typically found in fresh fruits, vegetables, tea and chocolate, to whole milk and then ultrapasteurized it. Tests with a trained panel of tasters found that all samples containing the flavonoid were significantly lower in cooked flavor and one was indistinguishable from regular pasteurized milk, which has no cooked flavor at all.

Experiments with a granola bar mix to which epicatechin had been added showed that the flavonoid inhibited the formation of some flavor constituents produced in browning, including a powerful flavor/off flavor regulator. Nevertheless, taste testers did not detect an increased level of bitterness in the epicatechin-enriched granola bar versus the control.

In other experiments, the power of epicatechin to affect flavor was demonstrated when the flavonoid was added to unroasted cocoa and then heat processed. The flavonoid reduced by half the production of the two major flavor constituents.

"Adding flavonoids to food products at efficacious levels does not have to result in increased bitterness and consumer rejection. By understanding how health-promoting flavonoids alter flavor generation, we can learn how to produce healthier foods that taste good too," Peterson says.

Peterson's research was supported by start-up funds from Penn State's College of Agricultural Sciences. Penn State has filed a provisional patent application on Peterson's process for flavor improvement.


Story Source:

The above story is based on materials provided by Penn State. Note: Materials may be edited for content and length.


Cite This Page:

Penn State. "Processing With Flavonoids Can Mean Tastier, Heart Healthy Food." ScienceDaily. ScienceDaily, 10 September 2003. <www.sciencedaily.com/releases/2003/09/030910072924.htm>.
Penn State. (2003, September 10). Processing With Flavonoids Can Mean Tastier, Heart Healthy Food. ScienceDaily. Retrieved October 22, 2014 from www.sciencedaily.com/releases/2003/09/030910072924.htm
Penn State. "Processing With Flavonoids Can Mean Tastier, Heart Healthy Food." ScienceDaily. www.sciencedaily.com/releases/2003/09/030910072924.htm (accessed October 22, 2014).

Share This



More Plants & Animals News

Wednesday, October 22, 2014

Featured Research

from universities, journals, and other organizations


Featured Videos

from AP, Reuters, AFP, and other news services

Cadaver Dogs Aid Search for More Victims of Suspected Indiana Serial Killer

Cadaver Dogs Aid Search for More Victims of Suspected Indiana Serial Killer

Reuters - US Online Video (Oct. 21, 2014) Police in Gary, Indiana are using cadaver dogs to search for more victims after a suspected serial killer confessed to killing at least seven women. Linda So reports. Video provided by Reuters
Powered by NewsLook.com
White Lion Cubs Unveiled to the Public

White Lion Cubs Unveiled to the Public

Reuters - Light News Video Online (Oct. 21, 2014) Visitors to Belgrade zoo meet a pair of three-week-old lion cubs for the first time. Tara Cleary reports. Video provided by Reuters
Powered by NewsLook.com
'Cadaver Dog' Sniffs out Human Remains

'Cadaver Dog' Sniffs out Human Remains

AP (Oct. 21, 2014) Where's a body buried? Buster's nose can often tell you. He's a cadaver dog, specially trained to find human remains and increasingly being used by law enforcement and accepted in courts. These dogs are helping solve even decades-old mysteries. (Oct. 21) Video provided by AP
Powered by NewsLook.com
White Lion Cubs Born in Belgrade Zoo

White Lion Cubs Born in Belgrade Zoo

AFP (Oct. 20, 2014) Two white lion cubs, an extremely rare subspecies of the African lion, were recently born at Belgrade Zoo. They are being bottle fed by zoo keepers after they were rejected by their mother after birth. Duration: 00:42 Video provided by AFP
Powered by NewsLook.com

Search ScienceDaily

Number of stories in archives: 140,361

Find with keyword(s):
Enter a keyword or phrase to search ScienceDaily for related topics and research stories.

Save/Print:
Share:

Breaking News:

Strange & Offbeat Stories


Plants & Animals

Earth & Climate

Fossils & Ruins

In Other News

... from NewsDaily.com

Science News

Health News

Environment News

Technology News



Save/Print:
Share:

Free Subscriptions


Get the latest science news with ScienceDaily's free email newsletters, updated daily and weekly. Or view hourly updated newsfeeds in your RSS reader:

Get Social & Mobile


Keep up to date with the latest news from ScienceDaily via social networks and mobile apps:

Have Feedback?


Tell us what you think of ScienceDaily -- we welcome both positive and negative comments. Have any problems using the site? Questions?
Mobile: iPhone Android Web
Follow: Facebook Twitter Google+
Subscribe: RSS Feeds Email Newsletters
Latest Headlines Health & Medicine Mind & Brain Space & Time Matter & Energy Computers & Math Plants & Animals Earth & Climate Fossils & Ruins