Estabilidade oxidativa e sensorial de farinhas de trigo e fubá irradiados

Silva, Roberta Claro da; Pino, L. M.; Spoto, Marta Helena Fillet; D’Arce, Marisa Aparecida Bismara Regitano

doi:10.1590/s0101-20612010000200018

Cited by 6 publications

(4 citation statements)

References 16 publications

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“…Similar results were found by Silva et al (2010), who evaluated the oxidative stability in irradiated wheat flour and cornmeal, and who observed a significant increase in moisture in the samples from the first 30 days onwards. Marathe et al (2002) found that moisture levels in irradiated and non-irradiated wheat flour increased at 120 days of storage.…”

Section: Effects Of Gamma Radiation On Physicochemical and Microbiolosupporting

confidence: 88%

GAMMA RADIATION EFFECTS ON PHYSICOCHEMICAL, MICROBIOLOGICAL AND ANTIOXIDANT PROPERTIES OF BLACK RICE (Oryza Sativa L.) FLOUR DURING STORAGE

2019

CRPJFST

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Black rice has been categorised as a functional food because it contains high amounts of bioactive compounds. The effects of gamma radiation (at 0, 1, 2 and 3 kGy doses) on the free and bound total phenolics, antioxidant activity, and physicochemical and microbiological properties of black rice flour samples during storage were evaluated. The chemometric approach made it possible to observe the effects of irradiation and storage time on the samples. Regarding bioactive compounds, with the exception of the bound phenolic fractions the 3 kGy dose showed the highest values at time 0. At 120 days there was a decrease in these levels for all the samples, although the irradiated samples were most stable at the end of storage. Regarding the attribute of colour, the irradiation slightly modified all the parameters; in terms of microbiological analysis there was no growth of microorganisms at the end of storage.

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Section: Effects Of Gamma Radiation On Physicochemical and Microbiolosupporting

confidence: 88%

GAMMA RADIATION EFFECTS ON PHYSICOCHEMICAL, MICROBIOLOGICAL AND ANTIOXIDANT PROPERTIES OF BLACK RICE (Oryza Sativa L.) FLOUR DURING STORAGE

2019

CRPJFST

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“…Portanto, o fato de ter sido empregada embalagem de polipropileno para armazenagem das farofas pode ter influenciado de forma positiva na prevenção da oxidação lipídica. Silva et al (2010) avaliaram os efeitos de diferentes doses de radiação gama em farinha de trigo e fubá armazenadas por 3 e 6 meses, respectivamente, e não foi encontrada nenhuma presença de peróxidos durante o tempo de armazenagem, assim como neste trabalho. A ausência de peróxidos durante a armazenagem atribuiu às farofas temperadas à base de okara desidratado um tempo satisfatório de vida de prateleira, semelhante ao de farofas comerciais, que varia de 4 a 6 meses.…”

Section: Resultsunclassified

Elaboração e Caracterização de Farofas Temperadas à Base de Okara Desidratado

Broca¹,

Devidé²

2016

Tópicos Em Ciência E Tecnologia De Alimentos: Resultados De Pesquisas Acadêmicas - Vol. 1

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“…Alcoholic acidity was determined according to IS:1155-1968 [40] after 13, 66 and 129 days of storage since it is used as a flour freshness indicator. Finally, the peroxide index, evaluated as an indicator of the rancid degree of the flours, followed the method described by Silva et al [41] and was assessed after 41, 66 and 129 days of storage. All the tests were performed in duplicate.…”

Section: Flour Quality Evaluationmentioning

confidence: 99%

Valorisation of frozen chestnut by-products: technological challenges for the production of gluten-free flour

et al. 2018

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The industrial process of freezing chestnuts generates 55-60% of by-products. This study aimed to valorise these low-value by-products by producing high-value chestnut flour. Two flour production processes were evaluated, using raw (RCF) and cooked (CCF10, CCF30, CCF50) chestnut by-products during 10, 30 and 50 min. The highest production yield was obtained for RCF (43.6 ± 1.0%) followed by CCF10 (38.0 ± 1.0%). Regarding flour composition, CCF50 presented the smaller protein, fat, fibre and ash contents (P < 0.05). For colour, a w , pH and sedimentation index, no significant differences were observed namely between RCF and CCF10 (P > 0.05). The CCF10 flour also presented the smallest particle size. The highest peroxide index was found in CCF50 penalizing its acceptance by consumers due to the evidence of rancidity, emphasizing that long time-periods of cooking must be avoided. Finally, up to 129 days of storage, under no temperature or lighting controlled conditions, all chestnut flours showed to be stable overtime.

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Estabilidade oxidativa e sensorial de farinhas de trigo e fubá irradiados

Cited by 6 publications

References 16 publications

GAMMA RADIATION EFFECTS ON PHYSICOCHEMICAL, MICROBIOLOGICAL AND ANTIOXIDANT PROPERTIES OF BLACK RICE (Oryza Sativa L.) FLOUR DURING STORAGE

GAMMA RADIATION EFFECTS ON PHYSICOCHEMICAL, MICROBIOLOGICAL AND ANTIOXIDANT PROPERTIES OF BLACK RICE (Oryza Sativa L.) FLOUR DURING STORAGE

Elaboração e Caracterização de Farofas Temperadas à Base de Okara Desidratado

Valorisation of frozen chestnut by-products: technological challenges for the production of gluten-free flour

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