Work

Sensory aspects of products based on the landrace cereal swidden rye (Secale cereale)

Year: 2025

Type: article

Abstract: • Cultivating landrace cereals is a way to increase food system agrobiodiversity • Rye is historically and nutritionally important but consumption remains low • Landrace rye from Swedish farms were evaluated as flour and baked sweet goods • A mixed-methods approach was used with analytical and hedonic sensory evaluations • The results offer motivations to expand rye cultivation based on sensory potential Consumer trends are shifting toward local and regional produce, particularly those with historical significance, such as landrace cereals. Increasing the production and consumption of landrace cereals has been identified as a key component of sustainable food systems. Furthermore, landrace cereals show promise for the development of healthy and gastronomically appealing products. Currently, the use of landrace cereals in commercial products is limited, which in turn affects their availability to consumers. By the use of sensory methodology, both analytical sensory and hedonic methods, this study aims to investigate the sensory characteristics of the landrace swidden rye ( Secale cereale ). Swidden rye from various Swedish farms, along with conventional rye, was included in the study and analysed both as flour and as baked sweet goods. The results revealed significant variations among the flours, primarily in texture and appearance. Overall, all samples exhibited a rye aroma, a grey to golden hue, firm texture, rye flavour, and a slightly bitter taste. The addition of fat and sugar amplified the differences among the samples, particularly in flavour. Consumers evaluated all baked sweet goods positively, with most significant differences in preference observed between the conventional rye and the swidden rye samples. A focus group provided further insights into preferred attributes, such as buttery, roasted, nutty, and brittle characteristics. Notable sensory differences were found among the samples when evaluated both as flour and as baked goods. The addition of butter and sugar altered the sensory profiles and their intensities. The differences observed among the swidden rye varieties may be attributed to factors such as origin, climate conditions, or agricultural practices.

Source: Future Foods

DOI: 10.1016/j.fufo.2025.100856

Authors: A. Jonsson, K. Gerhardt, J. Andresen, K. Wendin

Institutions: Stockholm Resilience Centre, Stockholm University, Kristianstad University, Swedish University of Agricultural Sciences, University of Copenhagen

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $1,990