Effect of heat treatment of sorghum grains on storage stability of flour

Meera, M. S.; Bhashyam, M. K.; Ali, S. Zakiuddin

doi:10.1016/j.lwt.2011.05.020

Cited by 31 publications

(24 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In the two corn samples lutein was the predominant carotenoid. The occurrence of significant levels of free fatty acids in plant oils is an indication that the plant tissue contains lipases and other enzymes that degrade the storage triacylglycerols to produce free fatty acids [7,8]. Lipolytic enzyme activity was estimated in milled flour from sorghum (Macia) by comparing the levels of free fatty acids in the oil analyzed immediately after milling and extraction with the levels after storage of the flour for 7 and 14 days at 4 and 25 °C ( Table 3).…”

Section: Resultsmentioning

confidence: 99%

“…that sorghum flour should be stored for no longer than 2 months in the pantry and 4 months in the freezer [6]. Evidence for significant levels of lipolytic enzyme activity in sorghum has also been reported [7,8]. This study was undertaken to attempt to identify whether certain sorghum genotypes may be potentially more valuable because they contain high levels of carotenoids and whether certain sorghum genotypes may be more valuable because they contain low levels of destructive lipolytic enzymes.…”

mentioning

confidence: 99%

See 1 more Smart Citation

A Comparison of the Levels of Oil, Carotenoids, and Lipolytic Enzyme Activities in Modern Lines and Hybrids of Grain Sorghum

Moreau

Harron

Powell

et al. 2016

J Americ Oil Chem Soc

View full text Add to dashboard Cite

Carotenoids are potentially valuable components in grain sorghum and there is a need to better understand their concentration, composition, and value. Thirteen modern commercial grain sorghum hybrids and five sorghum lines were extracted and analyzed and the levels of oil and carotenoids were compared. The same samples were also evaluated for lipolytic enzyme activity. The oil content in all eighteen samples ranged from 3.21 to 4.29 wt%. Lutein and zeaxanthin were the predominant carotenoids and the levels of total carotenoids ranged from 3.82 to 19.5 ppm in the oil, which was much lower than the levels of total carotenoids in two yellow corn samples (70.8 and 103 ppm). Lipolytic enzyme activity was estimated by storing milled kernel samples for 2 weeks at 25 °C and measuring the levels of total free fatty acids. After 2 weeks, the levels of free fatty acids in the oil of the eighteen sorghum samples ranged from 11.49 and 52.17 wt%, compared to 10.29 and 17.54 wt% in oil from the two corn samples. This new data will be useful for persons using grain sorghum for food, biofuels and other industrial applications. Examples of sorghum genotypes with high and low levels of carotenoids and high and low levels of lipolytic enzymes were both identified.

show abstract

Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

A Comparison of the Levels of Oil, Carotenoids, and Lipolytic Enzyme Activities in Modern Lines and Hybrids of Grain Sorghum

Moreau

Harron

Powell

et al. 2016

J Americ Oil Chem Soc

View full text Add to dashboard Cite

show abstract

“…Este fato é devido a possíveis alterações de lipídios contidos nos grãos residuais de urucum por possuírem óleo de soja aderido. Meera et al (2015) comprovaram, através de estudos com grãos de sorgo triturados, que o tratamento térmico não possui efeito significativo sobre o desenvolvimento da rancidez e constataram que não ocorreram diferenças significativas entre as propriedades físico-químicas em farinhas de grãos processados termicamente com os não processados.…”

Section: Resultsunclassified

Armazenamento de grãos residuais de urucum sob atmosfera controlada

Brito

Queiroz

Figueirêdo

et al. 2015

Rev. bras. eng. agríc. ambient.

View full text Add to dashboard Cite

R E S U M ONeste trabalho avaliou-se a estabilidade de grãos residuais de urucum acondicionados em embalagens flexíveis laminadas durante 90 dias de armazenamento em condições controladas de temperatura (25 e 40 °C) e umidades relativas (55 e 83%). As amostras foram analisadas a cada 15 dias, por meio da análise do teor de água, atividade de água, pH, acidez titulável, cor (luminosidade, intensidade de vermelho e intensidade de amarelo) proteína bruta, amido e bixina. Observou-se, no decorrer dos tempos de armazenamento, que as embalagens não evitaram a absorção de água acarretando em aumentos do teor de água (42,62; 43,06; 41,78 e 42,90%), atividade de água (6,39; 6,94; 5,97 e 6,94%), acidez titulável (12,28; 13,79; 9,09 e 13,79%) e luminosidade (4,48; 12,18; 4,73; 4,91%) e ocorreram reduções na intensidade de vermelho (8,19; 7,77; 4,66 e 7,93%), pH (9,21; 8,56; 12,44 e 18,12) e bixina (51,72; 56,32; 57,47 e 55,17%) respectivamente, para as seguintes combinações de umidades relativas e temperaturas (55% e 25 ou 40 °C; 85% e 25 ou 40 °C). Storage of waste grains of annatto under controlled atmosphere A B S T R A C TThis study evaluated the stability of residual annatto beans packed in flexible laminated packaging during 90 days of storage under controlled temperature conditions (25 and 40 °C) and relative humidity (55 to 83%). Samples were analysed every 15 days, for analyzing the moisture content, water activity, pH, acidity, color (brightness, redness and yellowness), protein, starch and bixin. It was observed during the storage time of the packaging did not prevent the absorption of water leading to increases in moisture content (42.62; 43.06; 41.78 and 42.90%), water activity (6.39; 6.94; 5.97 and 6.94%), titratable acidity (12.28; 13.79; 13.79 and 9.09%), and brightness (4.48; 12.18; 4.73 and 4.91%) occurred reductions in redness (8.19; 7.77; 4.66 and 7.93%), pH (9.21; 8.56; 12.44 and 18.12%) and bixin (51.72; 56.32; 57.47 and 55.17%), respectively, for the following combinations of relative humidity and temperature (55% and 25 or 40 °C, 85% and 25 or 40 °C). Palavras-chave:Bixa orellana L. bixina embalagem laminada umidade relativa resíduos agroindustriais

show abstract

“…Thermal processing has been shown to inactivate these enzymes effectively and provide scope for shelf‐life extension. Inactivation of lipase activity through wet and dry heat processing in oats, millet flour, rice bran, and sorghum have been reported (Bookwalter et al, ; Meera, Bhashyam, & Ali, ; Molteberg, Magnus, Bjorge, & Nilsson, ; Zhang & Hamaker, ). Most of the thermal processing employed involve longer processing time that in turn affects product quality.…”

Section: Introductionmentioning

confidence: 99%

“…Inactivation of lipase activity through wet and dry heat processing in oats, millet flour, rice bran, and sorghum have been reported (Bookwalter et al, 1991;Meera, Bhashyam, & Ali, 2011;Molteberg, Magnus, Bjorge, & Nilsson, 1996;Zhang & Hamaker, 2005).…”

Section: Introductionmentioning

confidence: 99%

Effect of micronization of maize grains on shelf-life of flour

Deepa

Hebbar

2017

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

The efficacy of micronization of maize (Arjun, EH‐434042) in inactivating enzymes responsible for lipid degradation and extending the shelf‐life of whole maize flour was evaluated. Micronization at 200°C for 4 min resulted in complete inactivation of peroxidase enzyme and reduction in lipase activity by 84%. Maize flour packaged in low density polyethylene pouches were exposed to accelerated (90% RH/38°C) and ambient (65% RH/27°C) storage conditions. The results indicated no significant change in free fatty acid content in micronized flour whereas a significant increase was observed in raw flour under both the storage conditions. The color and carotenoid content did not vary much during storage in both the maize flours. While micronized maize flour was stored for 60 and 120 days under accelerated and ambient conditions, respectively, without significantly affecting quality, the storage duration was only 15 and 30 days for raw maize flour under similar conditions. Practical applications Most of the thermal processing methods employed for enzyme inactivation to extend the shelf‐life of whole grain flour often involve longer processing time and in cases such as wet heating require additional drying to keep the moisture content at safe levels. Infrared‐based micronization of grains is one novel method that combines benefits like improved starch digestibility and enhanced shelf‐life. The present study on micronization of maize grain was effective in inactivating peroxidase and lipase activity and significantly reducing the formation of free fatty acids during storage. Micronization enhanced the shelf‐life of whole maize flour packed in low density polyethylene pouches by fourfold when stored under ambient conditions. The outcome of this study indicates that micronization of maize grain can be effectively employed to extended the “shelf‐life whole maize flour,” which otherwise is very less.

show abstract

Effect of heat treatment of sorghum grains on storage stability of flour

Cited by 31 publications

References 17 publications

A Comparison of the Levels of Oil, Carotenoids, and Lipolytic Enzyme Activities in Modern Lines and Hybrids of Grain Sorghum

A Comparison of the Levels of Oil, Carotenoids, and Lipolytic Enzyme Activities in Modern Lines and Hybrids of Grain Sorghum

Armazenamento de grãos residuais de urucum sob atmosfera controlada

Effect of micronization of maize grains on shelf-life of flour

Contact Info

Product

Resources

About