Proximate composition, functional properties and quantitative analysis of benzoyl peroxide and benzoic acid in wheat flour samples: effect on wheat flour quality

Abstract

Background Extensive milling processes have deprived wheat flour from essential nutrients. The objective of the current study was to assess the nutritive quality of commercial wheat flour (soft flour (SF)) through analyses of proximate composition and functional properties as well as quantification of benzoyl peroxide (BPO; added as bleaching agent in the SF) by comparing the results with whole wheat flour (WF; never received any additives). Methods The samples included commercial SF purchased from the local supplier of different flour mills (who use BPO as additive) and a control sample without additives was prepared by grinding the seeds harvested from wheat (Triticum aestivum L.; Inqulab 91) crop grown in the experimental field of University of Agriculture, Faisalabad, under optimized field conditions without any fertilizers and insecticides. Functional properties (including bulk density, water absorption capacity, oil absorption capacity, emulsifying activity, foaming capacity, least gelatinization concentration and gelatinization temperature) and proximate composition (including moisture content, ash contents, crude protein, gluten and starch contents) were determined and compared for all the samples. Benzoyl peroxide (BPO) and Benzoic Acid (BA) quantification was performed through High Performance Liquid Chromatography. Finally dietary intake was estimated for BPO and BA. Results Results showed that SF had lesser fiber, protein and ash contents, whereas, higher damaged starch, fat, gluten and bulk density. A parallel experiment under selected conditions (temperature, time and solute concentration) showed dissociation of BPO into BA soon after the exposure. Observed BA range (13.77 mg/g after 16 h) in SF and exposure level assessment (44.3 ± 1.36 mg/kg/BW) showed higher intake of BA on the consumption of SF. The results revealed the superiority of WF over SF in nutritive qualities as well as free of toxicants such as BA.

Yellow Mealworm (Tenebrio molitor) Powder Promotes a High Bioaccessible Protein Fraction and Low Glycaemic Index in Biscuits

“…The concentration of total proteins in WWF was 9.87 g/100 g. Thus, this flour is considered of superior cooking quality. Our results were close to those reported by Nisar et al [ 35 ]. Unlike WWF, the main compounds in the YMP were proteins (48.21 g/100 g) and lipids (34.21 g/100 g), and this result is in agreement with the values of Gonzales et al [ 8 ].…”

Explorative Study of Reactive Extrusion over Nixtamalization‐Maize Pericarp Residue: Effect on Dietary Fiber, Resistant Starch, and Nixtamalized Corn Flour Tortillas

“…[30] Also, in wheat flour treated with benzoyl peroxide, lower amounts of moisture, related to lower amounts of protein, had indicated a detrimental effect of the process. [31] The results of this work are in accordance with those results. On the other hand, titanium dioxide interacts with starch by forming hydrogen bonds, reducing water absorption, and making it more water-resistant.…”

Development of quinoa and sorghum supplemented flatbread

“…Moreover, the highest NFE content was detected in Wheat flour. The current results of wheat flour are similar to the findings of Cheng and Bhat (2015), who observed 11.32% moisture content, Choudhary et al (2013) who found 1.46% ash, Nisar et al (2020) who reported 0.44% fiber. Likewise, Ahmad et al (2017) reported 12.58% of protein and 1.16% fat content, and Agza et al (2018) NFE in wheat flour composition.…”