Effect of thermal processing on the nutritive value of wheat germ protein

Jurković, Nada; Čolić, Ivan

doi:10.1002/food.19930370604

Cited by 6 publications

(3 citation statements)

References 12 publications

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“…Protein content in thermal treated grains were more as compared to other treatments in open packings which may be because roasting saves and improves protein parameters. The similar results were obtained by Jurkovic and Colic (1993) in wheat grains. About the packings it was observed that infestation increased up to two months and then started decreasing; LD packing was significantly superior compared to that of PP and open packings in 2nd, 3rd and 4th months, showing the least infestation (Table 1).…”

Section: Resultssupporting

confidence: 88%

Evaluation of Some Botanicals, Thermal Treatment and Packing Materials Against Pulse Beetle Callosobruchus chinensis L. in Chickpea

Sharma

Alam

Saini

et al. 2022

ije

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The pulse beetle Callosobruchus chinensis (L.) is a major pest of stored chickpea. In the present study, efficacy of neem (0.5 and 1.0%) and turmeric powders (0.5 and 1.0%) has been evaluated against this pest, in combination with mustard oil (0.3%), thermal treatment @ 60oC for 20 min and packing materials including open, PP (polypropylene) and LD (low density polyethylene). The results revealed increased efficacy with concentration of neem and turmeric powder. Use of neem oil @ 1.0%+ mustard oil @ 0.3% kept in open packing, proved to be significantly superior at four months of storage. Turmeric powder @ 0.5%+ mustard oil @ 0.3% treated grains showed a significantly better germination. Moisture content differed significantly with treated samples. The colour change and myroflora incidence were comparatively minimum with neem leaf powder @ 0.5%+ mustard oil @ 0.3% treated samples. Thermal treated grains proved superior compared to botanicals, whereas, colour change led to significantly lesser effect. Among the packings, PP and LD packed samples significantly influenced the infestation and germination irrespective of the botanicals.

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Section: Resultssupporting

confidence: 88%

Evaluation of Some Botanicals, Thermal Treatment and Packing Materials Against Pulse Beetle Callosobruchus chinensis L. in Chickpea

Sharma

Alam

Saini

et al. 2022

ije

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“…Several studies have been conducted to develop the suitable methods for WG stabilization, including short wave infrared radiation [3], gamma irradiation [4], roasting [5][6][7], steaming [8,9], microwave treatment [9][10][11][12], toasting [13,14], temperature controlled water-bath [11,12], sourdough fermentation [14], and fluidization method [9,[15][16][17][18]. However, the processing temperature of these methods was high.…”

Section: Introductionmentioning

confidence: 99%

Modelling Condensation and Simulation for Wheat Germ Drying in Fluidized Bed Dryer

Chan

Kuo

2018

Processes

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Abstract:A low-temperature drying with fluidized bed dryer (FBD) for wheat germ (WG) stabilization could prevent the loss of nutrients during processing. However, both evaporation and condensation behaviors occurred in sequence during FBD drying of WG. The objective of this study was to develop a theoretical thin-layer model coupling with the macro-heat transfer model and the bubble model for simulating both the dehydration and condensation behaviors of WG during low-temperature drying in the FBD. The experimental data were also collected for the model modification. Changes in the moisture content of WG, the air temperature of FBD chamber, and the temperature of WG during drying with different heating approaches were significantly different. The thermal input of WG drying with short heating time approach was one-third of that of WG drying with a traditional heating approach. The mathematical model developed in this study could predict the changes of the moisture content of WG and provide a good understanding of the condensation phenomena of WG during FBD drying.

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“…Using proper stabilization techniques, which may also improve the flavor and color, this natural and nutritionally valuable by‐product can be utilized in industrial applications, such as cereal mixes and bakery products to improve technological, sensory and/or nutritional value 6. Jurkovic and Colic7 reported that wheat germ roasted at 130–150 °C for 1200 s had higher nutritive value than raw wheat germ, the protein of roasted germ having higher digestibility and protein efficiency ratio than that of the raw germ, which was attributed to the destruction of digestion enzyme inhibitors.…”

Section: Introductionmentioning

confidence: 99%

Use of a spouted bed to improve the storage stability of wheat germ followed in paper and polyethlyene packages

et al. 2005

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Stabilization of wheat germ by heating in a spouted bed for 180-540 s with air at 140-200 • C was studied. The lipase activity decreased by 6-65%. Wheat germ processed at 200 • C for 360 s was ranked highest in sensory evaluation, described as having 'a golden color' and 'nutty flavor', and its lipoxygenase activity had decreased by 91.2%. This product and raw wheat germ were stored in paper, polyethylene and vacuum-packed polyethylene pouches at 5 • C, room temperature (18-26 • C) and 40 • C, and the moisture contents, water activities, free fatty acid contents and peroxide values were followed for 20 weeks. The increases were faster in paper pouches than in the polyethylene ones; vacuum packaging in polyethylene did not bring about significant improvement. The peroxide values of raw samples exceeded 10 meq O 2 kg −1 oil after 3-23 days while those of the processed samples stored at room temperature or 5 • C were still less than 10 after 20 weeks. The free fatty acid content and peroxide value changes were expressed by zero order kinetics, resulting in similar activation energies for the raw and processed samples.

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Effect of thermal processing on the nutritive value of wheat germ protein

Cited by 6 publications

References 12 publications

Evaluation of Some Botanicals, Thermal Treatment and Packing Materials Against Pulse Beetle Callosobruchus chinensis L. in Chickpea

Evaluation of Some Botanicals, Thermal Treatment and Packing Materials Against Pulse Beetle Callosobruchus chinensis L. in Chickpea

Modelling Condensation and Simulation for Wheat Germ Drying in Fluidized Bed Dryer

Use of a spouted bed to improve the storage stability of wheat germ followed in paper and polyethlyene packages

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