Efeito do armazenamento à baixa temperatura (-4 ºC) na cor e no teor de acidez da farinha de trigo

Ortolan, Fernanda; Hecktheuer, Luísa Helena Rychecki; Miranda, M. Z. de

doi:10.1590/s0101-20612010005000009

Cited by 9 publications

(13 citation statements)

References 8 publications

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“…The inclination of the straight lines determined by the regression equations along the storage period was similar for color components L* and +b* in different doses of diatomaceous earth. According to Peterson et al (2001), Gutkoski et al (2008) and Ortolan et al (2010), such alterations are related to the content of bran or extraneous material remaining in the flour as well as to the amount of pigments, which undergo oxidation during the storage period. The adjustments obtained from the regression analysis showed decreased wet gluten content in all managements along the storage period (Figure 3a).…”

Section: Gi ------------------------------------Mean Square----------mentioning

confidence: 99%

Physicochemical characteristics of wheat treated with diatomaceous earth and conventionally stored

et al. 2014

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Studies show the efficacy of the use of diatomaceous earth for insect control, however, lack studies on the effects of physical and chemical properties of wheat flour added diatomaceous earth. The aim of this study was to assess the physicochemical characteristics of wheat grains treated with increasingly higher dosages of diatomaceous earth and conventionally stored for a 180-day period. Samples containing 10 kg of wheat grains were treated with 0.0, 2.0 and 4.0 g kg -1 of diatomaceous earth and then conventionally stored. Analyses of grain hectoliter mass and ash content, as well as flour gluten content, flour color, alveography and farinography were performed at 0, 60, 120 and 180 days of storage. The experiment was carried out in a totally randomized design. The grain ash content and intensity of color component L* of wheat flour increase proportionally to the application of increasing doses of diatomaceous earth and longer storage periods. The grain hectoliter mass and values of +b* chromaticity coordinate, wet gluten content and gluten content in wheat flour diminish with the application of increasing doses of diatomaceous earth and longer storage periods. The gluten strength and dough stability of flour obtained from wheat grains without addition of diatomaceous earth increase with the storage period; this behavior was not observed in treatments with the application of 2.0 and 4.0 g kg -1 diatomaceous earth. The application of increasing doses of diatomaceous earth changes the physical and chemical characteristics of wheat grains stored, with consequent reduction of the flour technological quality.

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Section: Gi ------------------------------------Mean Square----------mentioning

confidence: 99%

Physicochemical characteristics of wheat treated with diatomaceous earth and conventionally stored

et al. 2014

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“…For the values of a* and b*, the closer they are to zero, the whiter the flour is (Ortolan et al, 2010). According to these authors, values of a* lower than 0.5 and b* lower than 8 correspond to the production of white flour.…”

Section: Resultsmentioning

confidence: 98%

“…L* is significantly compromised by foreign particles including wheat husk bran (Coultate, 2004). According to Ortolan et al (2010), flours with L* equal to or higher than 93 are considered as white. In the discussed data, flours with L* equal to or higher than 87 correspond to white flour, because Table 5.…”

Section: Resultsmentioning

confidence: 99%

Productive performance and industrial quality of wheat genotypes grown in two environments

Possatto

Faria

Mendes

et al. 2016

Rev. bras. eng. agríc. ambient.

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Wheat flour can be allocated for manufacturing various products, but each purpose requires specificities defined by the industrial quality. The objective of this study was to evaluate the performance of experimental lines and commercial cultivars of wheat, in South and Southeast of Brazil and to identify genotypes with favorable characteristics of industrial quality. Twenty lines in the stage of cultivation and use and three commercial cultivars were evaluated for grain yield components (hectoliter weight and thousand-grain weight) and features related to the industrial quality of the flour (protein, flour stability, sedimentation with sodium dodecyl sulfate and color). The genotypes CRX/CD104//ALC, LAJ96010/JSP//ALC and CRX/ALC//ALC showed favorable characteristics for biscuit production, while the genotypes ORL97061/ORL00241//CD104, SUZ6/WEAVER//TUI/3/SUP/4/CD104, ORL99396/ORL97061//SUP, CRX/CD104//ALC, ORL98231/IOR00131//ÔNIX, ORL94346/ALC//AVT/3/ÔNIX, CEP0033/ÔNIX/3/ÔNIX*2//TC14/2*SPEAR, Campo Real/VAN//ÔNIX, ORL97061/CD 104 and PMP/ORL98231//CRX have aptitude for baking. The evaluations were efficient for the classification and selection of genotypes in the wheat breeding program.

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“…The model adjusted to linear regression, with a maximum value of 16.75 for b* was observed in a storage period of -0.07 days (Figure 2b). Ortolan et al (2010), in their study about the effect of storage at low temperature (-4 ºC) on the colour and acidity content of wheat flour, concluded that as the storage time increased, from the initial time to six months, the flour became whiter due to the increase in the L* of the flours and by the reduction of the chromaticity coordinates a* and b*. Research, Society and Development, v. 9, n. 9, e884998227, 2020(CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i9.8227 Oliveira et al (2015, when studying the physical and chemical stability of soursop liqueurs during storage under environmental conditions, found that soursop liqueurs in low density polyethylene packaging promoted, at the end of storage, significant increases in the total sugar values, total soluble solids and chromaticities a* and b*.…”

Section: Resultsmentioning

confidence: 99%

Colorimetric parameters as a stability indicative of banana alcoholic extract submitted to storage

Filho

Resende

Silva

2020

RSD

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Studying the stability of the raw material as a function of the storage time is fundamental to establish the characteristics performance and to determine the period that it should be stored. The objective of the present study was to evaluate the stability of the alcoholic extract for 28 days of storage. It was performed in a completely randomized and split-plot design (3x5) with 3 repetitions and using the following formulation: 500 g of banana components (peel, pulp or peel plus pulp), 1000 mL of cereal alcohol 96 ºGL and maceration process for fifteen days. Filtered alcoholic extracts were stored in a dark place at room temperature for analysis of colorimetric parameters Luminosity, hue, chroma, chromaticity a* and chromaticity b*. Results showed that storage period for 28 days significantly affected stability, promoting notable reduction in Luminosity, hue, chromaticity b* and chroma and also increased the chromaticity value chromaticity a*. It was observed that the banana pulp alcoholic extract showed the highest values for Luminosity and hue, and the banana peel alcoholic extract stood out in relation to the chromaticity chroma, chromaticity a* and chromaticity b*. The information obtained through colorimetric parameters can be used by the food industry to establish procedures that mitigate the effects of the storage period in the raw material, since the characteristics inherent to the raw material are significantly changed over time and result in changes in the quality of the final product.

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Efeito do armazenamento à baixa temperatura (-4 ºC) na cor e no teor de acidez da farinha de trigo

Cited by 9 publications

References 8 publications

Physicochemical characteristics of wheat treated with diatomaceous earth and conventionally stored

Physicochemical characteristics of wheat treated with diatomaceous earth and conventionally stored

Productive performance and industrial quality of wheat genotypes grown in two environments

Colorimetric parameters as a stability indicative of banana alcoholic extract submitted to storage

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