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Effect of Moisture on the Shelf Life of Wheat Flour
Abstract
Flour treatments having different moisture levels i.e. 13.5, 13,12,11,10 and 9% were packed in polypropylene bags. During the storage period of 60 days, each treatment was evaluated for proximate composition, insect infestation, mould growth and total iron. Moisture has significant effect on crude protein, crude fat, mould growth and insect infestation. Protein and fat content were decreased with storage period and this trend was more in treatments of higher moisture content. Changes in ash and fiber were non-significant with regard to treatments and storage period. Mould growth and insect infestation was more in treatments having higher moisture during storage while the treatments with lower moisture content (9%) showed no infestation. It is concluded that 9 and 10% moisture content is suitable for storage stability and longer shelf life of wheat flour.
... The dependency of the moisture content of wheat flour on the treatment time (1, 3, and 5 min) is shown in Figure 2. Obtained results show a change of less than 1% in the moisture content of the treated samples with respect to the control samples. According to the literature [80], the moisture content between 12 and 15% keeps the flour stable at room temperature. A slight increase in the moisture content of the treated samples indicates the surface modifications of flour Obtained results show a change of less than 1% in the moisture content of the treated samples with respect to the control samples. ...
... A slight increase in the moisture content of the treated samples indicates the surface modifications of flour Obtained results show a change of less than 1% in the moisture content of the treated samples with respect to the control samples. According to the literature [80], the moisture content between 12 and 15% keeps the flour stable at room temperature. A slight increase in the moisture content of the treated samples indicates the surface modifications of flour particles due to NTP. ...
Due to its “generally recognized as safe status” (GRAS) and moderate treatment temperatures, non-thermal plasma (NTP) has lately been considered a suitable replacement for chemicals in the modification of food properties and for preserving food quality. One of the promising areas for the application of NTP is the treatment of wheat flour, leading to improved flour properties and product quality and consequently to higher customer satisfaction. In the present research, the German wheat flour type 550, equivalent to all-purpose flour, was treated using NTP in a rotational reactor to determine the influence of short treatment times (≤5 min) on the properties of flour (moisture and fat content, protein, starch, color, microbial activity, and enzymes), dough (visco-elastic properties, starch, wet and dry gluten, and water absorption), and baking products (color, freshness, baked volume, crumb structure, softness, and elasticity). Based on the properties of NTP, it was expected that even very short treatment times would have a significant effect on the flour particles, which could positively affect the quality of the final baking product. Overall, the experimental analysis showed a positive effect of NTP treatment of wheat flour, e.g., decreased water activity value (<0.7), which is known to positively affect flour stability and product shelf life; dough stability increased (>8% after 5 min. treatment); dough extensibility increased (ca. 30% after 3 min treatment); etc. Regarding the baking product, further positive effects were detected, e.g., enhanced product volume (>9%), improved crumb whiteness/decreased crumb yellowness, softening of breadcrumb without a change in elasticity, and limited microorganism and enzymatic activity. Furthermore, no negative effects on the product quality were observed, even though further food quality tests are required. The presented experimental research confirms the overall positive influence of NTP treatment, even for very low treatment times, on wheat flour and its products. The presented findings are significant for the potential implementation of this technique on an industrial level.
... The fat content of the samples stored in leaf and LDPE decreased more rapidly with respect to storage period than the samples in the HDPE and PC as shown in Figure 6. The decrease in fat content in the leaf and LDPE samples could be due to the activities of the enzymes lipase and lipoxidase during storage, which are enhanced by the moisture content of the samples [18]. The fat content of the sample in the PC recorded the lowest decrease in fat while the samples stored in the leaf had the highest decrease. ...
The optimum condition of the enhanced aadun was achieved at 5.18% moisture content, 16.04% protein, 5.77% fibre, 4.78% ash, 20.24% and 47.99% carbohy-drate which was stored in the different packing materials namely, leaf (control) which is commonly used by the locals for storage aadun snack, low density poly-ethylene (LDPE), high density polyethylene (HDPE) and food grade plastic con-tainer (PC). The initial properties of the enhanced aadun (prior to storage) were determined, while the stored samples were kept for eighteen weeks. Samples in each packaging material were analysed for proximate and microbial loads at the end of every two weeks. The data obtained were analysed statistically to determine the effect of the packaging material on the aforementioned properties. Results for the proximate properties showed that the ash, fibre, fat, protein decreased signifi-cantly (P < 0.05) in all the samples while the carbohydrate and moisture contents increased significantly (P < 0.05). The samples in the PC, HDPE and LDPE were within the acceptable moisture limit (<10%) of snacks. The energy content also decreased significantly (P > 0.05). The choice of packaging material also influ-enced the level of microbial infestation within eighteen weeks of storage, with leaf permitting the highest, followed by LDPE, HPDE and then PC.
... PPWF2, PPWF3, and PPWF4 have an acceptable moisture content of up to 9.5%, except PPWF1. The total moisture content of these composite flours is within the acceptable range of not more than 10%, which can enhance their storage stability by avoiding mold growth and other biochemical reactions as per Nasir et al. [38]. The moisture content is found to be statistically significant (p < 0.05). ...
The development of highly nutritious bakery products with optimum utilization of food waste is a major challenge for the food industry. The optimum utilization of food waste for the sustainable development goal of the country is important for the growth of the nation. The aim of the present work is to prepare value-added composite flour-mixed bread from waste fruit and vegetables. The composite flour was prepared in four formulations of peel and pomace with wheat flour (PPWF), as PPWF1, PPWF2, PPWF3, and PPWF4. Composite flour was blended with a mix of vegetable and fruit pomace powders and whole wheat flour. Indian gooseberry pomace powder, apple pomace powder, bottle gourd peel powder, and potato peel powder were used with whole wheat flour to make pomace and whole wheat flour compositions such as PPWF1, PPWF2, PPWF3, and PPWF4. Out of these four flours, PPWF3 contained a good amount of fiber 8.16%, crude protein 3.18%, total phenolic content 14.48%, moisture 9.5%, vitamin C 13.64 mg/100 g, and total phenolic compound 14.48 (mg/GAE/g), which are maximum and acceptable range values as compared to the other three composite flours and the control group flour. PPWF3 is used as a partial replacement ratio for wheat flour due to its high phenolic content, vitamin C content, and richness in fibers. This composite flour is used to make bread dough, and two samples, G1 and G2, are made, out of which G2 offers better nutritional, functional, and sensory evaluations in comparison with refined wheat bread, which is taken as a control group. Thus, such utilization of food waste in bread making can generate value from waste and improve the nutritional attributes of bread, which may improve an individual’s health.
... PPWF2, PPWF3, PPWF4 have acceptable moisture content of up to 9.5%, except PPWF1. The total moisture content of these composite flours is within the acceptable range of not more than 10%, which can enhance its storage stability by avoiding mold growth and other biochemical reactions as per Nasir et al. [42]. The moisture content is found to be statistically significant (p < 0.05). ...
Development of high nutritious bakery products with optimum utilization of food waste is a major challenge for food industries. Food waste is major challenge in an each country. The optimum utilization of food waste for sustainable development goal of country is important ant for growth of the nation. The aim of the present work is to prepare value-added composite flour mixed bread from wastes of fruit and vegetables. The composite flour was prepared in four formulations of Peel and Pomace Wheat Flour (PPWF), as PPWF1, PPWF2, PPWF3 and PPWF4. Compositing flour was blended by a mix of vegetable and fruits pomace powders and whole wheat flour. Indian gooseberry pomace powder, apple pomace powder, bottle gourd peel powder, and potato peel powder were used with whole wheat flour to make pomace and whole wheat flour compositions as PPWF1, PPWF2, PPWF3 and PPWF4. Broadly this work was divided into three phases, first phase has conducted nutritional and functional analysis on peel and pomace powders individually, which shows the significance of using them for our research work. The second phase works in the creation of composite flours with different composition ratios as discussed above as PPWF. This phase shows the nutritional and functional analysis of four composite flours. Out of these four flours, PPWF3 contained a good amount of fiber 8.16%, crude protein 3.18%, total phenolic content 14.48%, moisture 9.5%, vitamin C 13.64mg/100g, and total phenolic compound 14.48(mg/GAE/g) which are maximum and acceptable range values as compared to other three composite flours and the wheat flour-control group flour. Then in the third phase, the PPWF3 is used as a partial replacement ratio of wheat flour in wheat flour due to its high phenolic content, Vitamin C, and the richness of fibers. This composite flour is used to make bread dough, two samples G1 and G2 are made; out of which G2 offers better nutritional, functional, and sensory evaluations in comparison with refined wheat four bread is taken as a control group. Thus, such utilization of food wastes in bread making can generate a value of wastes and can improve nutritional attributes of bread, which may improve an individual’s health.
... According to the findings of Sahoo et al. [63], the moisture content of the dried flour was lower than 6.92%. All treated flour obtained in this investigation had a moisture level of less than 10%, which is suitable for extended shelflife [64]. Because of the decreased potential for microbial growth and superior stability against physical and chemical reactions, the lower water content in all samples indicated improved stability and longer shelf life. ...
The study aims to investigate the effects of different drying methods on the changes in functional properties, physicochemical composition, bioactive compounds, antioxidant activity, sensory attributes, and microstructural quality of the banana flours. Two local banana cultivars, Mehersagar and Sabri, were dried to produce flour using four distinct drying methods: freeze drying (FD), cabinet drying (CD), microwave oven drying (MOD), and forced air oven drying (FOD). The functional properties of the developed banana flours were observed where the findings were as water holding capacity (0.93 ± 0.06–2.74 ± 0.04 g water/g dry sample), oil absorption capacity (0.87 ± 0.06–2.22 ± 0.10 g oil/g dry sample), swelling capacity (4.62 ± 0.02–5.05 ± 0.03 g paste/g dry sample), bulk density (0.54 ± 0.04–0.81 ± 0.02 g/ml), tapped density (0.62 ± 0.04–0.93 ± 0.03 g/ml) and Carr's Index (9.38 ± 0.47–13.58 ± 0.43%). Freeze-dried Mehersagar cultivar's flour showed the leading functional properties with good flowability and cohesiveness. The physicochemical parameters of the flours also revealed significant differences (p
... The lower the moisture content the higher the shelf-life and stability of the product. Moisture content of 9-10% has been documented for wheat flour for stability and long shelf-life [33]. Except for WMF, both MSB1 and MSB2 possess higher ash content than CWF. ...
Aim: The need for formulating and developing smart baby-led weaning (BLW) foods from millet, soybean and ripe banana flour blends as alternative complementary foods inspired this study, which had no documentation in literatures. Place and Duration of Study: Department of Food Technology, Auchi Polytechnic, Auchi, Nigeria from June 2022 to January 2023. Methodology: Smart BLW foods were formulated from millet, soybean and ripe banana flour blends and coded as WMF (100% whole millet flour), MSB1 (60% millet; 20% soybean; 20% ripe banana) and MSB2 (50% millet; 30% soybean; 20% ripe banana). The sensory, proximate and mineral compositions of the foods formulated were compared with those of commercial weaning food (CWF). Results: MSB1 and MSB2 competed favourably with CWF in terms of texture, general acceptability, colour, aroma and taste attributes with high negative deviation most noticeable in WMF (P < 0.05), and exhibited acceptable shelf-life and stability. The ash contents ranged from 1.16±0.02% (WMF) to 2.83±0.02% (MSB2). Increase in fat content in MSB1 to CWF was ≈534%, MSB2 to CWF was ≈492%, MSB1 to WMF was ≈385% and MSB2 to WMF was ≈353% while their protein abundances were in the ratios 1:3.6 for CWF:MSB1, 1:5.9 for CWF:MSB2, 1:2.4 for MWF:MSB1 and 1:3.9 for MWF:MSB2. Generally, MSB1 and MSB2 were appropriate sources of Na, K, Ca, Mg and Zn compared to CWF and WMF in providing adequate intake (AI) and recommended daily allowance (RDA) of these minerals in both infants and children in the age classes of 0-6 months, 7-12 months and 1-3 years. Conclusion: MSB1 and MSB2 exhibited better intrinsic properties than WMF when compared with CWF. MSB1, however had better general performances than MSB2 and therefore, was recommended as the best smart BLW food formulation from this research.
... This study showed that the seed powder had a moisture content of 14:19 ± 0:05 percent, which was lower than 15:10 ± 0:14 percent as reported by Ejiofor et al. [1] but slightly above 14.05 percent as reported by Mahawan et al. [23]. High moisture in flour favours insect infestation [24] and mold growth that causes deterioration [25]. The moisture content of the Hass variety avocado seed falls within the standard moisture content range for flours, which is between 13 to 15 percent [23]. ...
Consumption of avocado (Persea americana Mill.) has increased worldwide in recent years. The avocado pulp is used, but the peel and seed are discarded as waste. Studies have shown that the seeds are rich in phytochemicals that can be utilized in food systems. The objective of this study was to evaluate the potential of Hass avocado seed as a source of polyphenols in the processing of model beverages and baked products with functional properties. The proximate analysis of the avocado seed powder was carried out. The shelf life of phenols in avocado seed powder (ASP) stored in dark, amber-colored bottle and transparent bottle was studied for six months. The seed extract was incorporated into model beverages of different pHs stored at refrigerated and ambient temperatures, and the shelf life was monitored for 20 weeks. The seed powder was incorporated into baked products at 0, 15, 30, or 50% followed by total phenolic content and sensory property analysis. Proximate composition of the seed powder for moisture, ash, protein, fiber, fat, and total carbohydrates was 14.19, 1.82, 7.05, 4.00, 13.64, and 59.30 percent, respectively. During storage of the seed powder, there was no significant difference ( P > 0.05 ) in the phenol content under the different storage light conditions for six months. In the model beverages, lower pH levels (2.8, 3.8, and 4.8) and those stored at ambient temperatures (25°C) recorded lower phenol content than the control pH, i.e., 5.5, and those under refrigerated conditions throughout the storage period studied (20 weeks). The concentration of phenols in the baked products increased with increasing avocado seed powder. The color of all the queen cake formulations was liked very much by the sensory panel. The aroma of 0% and 15% ASP was liked very much, while the other formulations (30% and 50%) were liked moderately. The taste rating and overall acceptability decreased with an increasing avocado seed powder in the queen cake formulations. Avocado seed extracts can be incorporated to prepare functional beverages and functional baked products that are acceptable by sensory panelists.
... Caking may cause the decrease of solubility, but it may increase lipid oxidation and enzymatic activity, and reduce the sensory qualities. A study conducted by Nasir et al. (2003), explained that moisture had significant effect on crude protein, crude fat, mould growth and insect infestation. Protein and fat content were decreased with storage period and this trend was more in treatments of higher moisture content of wheat flour sample. ...
The protein content in egg contributes effectively to the fulfilment of nutrients in daily life at an affordable price and acceptable organoleptic properties. This study aimed to investigate the effect of anti-caking agent addition (maltodextrin and tricalcium phosphate) on the quality and functional properties of salted duck egg powder. Addition of 2% maltodextrin increased the moisture content in salted duck egg powders as much 36% compared to the control. 2% TCP incorporation decreased the moisture content up to 54%, could not maintain the emulsion stability, but it increased the emulsion activity. There were no significant differences (p < 0.05) on the parameter of foaming capacity and foaming stability. Anticaking agent maltodextrin and TCP did not affect the water holding capacity of all four salted duck eggs powder. However, maltodextrin addition slightly increased the oil holding capacity. Due to the functional properties of emulsification, foaming, water and oil binding, salted duck egg powders are potentially utilized for the complementary of a large number of food products with its characteristics of longer shelf life and specific flavor.
Arrowroot (Maranta arundincea) is an underutilized gluten-free flour source in Sri Lanka. The purpose of this study was aimed to evaluate the physicochemical properties and microbiological safety of arrowroot flour while it was stored at room temperature (27 °C) and refrigerated (4 °C) for a year. Moisture content (%), water activity (aw), colour in L*a*b* values, and microbial load (log cfu/g) were assessed. Before storage, arrowroot flour was extracted from rhizomes and packed into LDPE bags. The moisture content, water activity, and colour of arrowroot flour were found to be significantly affected by storage conditions. The moisture content and water activity of flour stored under both conditions increased, while L* values decreased over time. Microbial growth was also observed, with ambient storage having a higher microbial load than refrigerated storage. The study contributes to the development of quality standards for arrowroot flour by providing important information on its shelf life. It also emphasizes the significance of refrigerated storage conditions to ensure the safety and quality of arrowroot flour for consumption.
Effect of insect infestation on nutritional quality of wheat stored in jute bags, peru, polythene bags and metal bins was studied by following changes in physical properties (weight, per cent damage and density), proximate composition, energy value, non-protein nitrogen (NPN), uric acid, true proteins, feed efficiency ratio (FER) and protein efficiency ratio (PER). With increase in storage period, significant decreases in weight, density, crude fat, calorific value and true proteins were observed, whereas moisture, ash, crude proteins, crude fibre, non-protein nitrogen and uric acid increased significantly (P<0.05). Changes were maximum in wheat, stored in jute bag and minimum in wheat stored in metal bin. Nature of packaging was found to play an important role in determining the extent of infestation damage.
Biochemical changes in wheat grains stored at 10, 25 and 45 degrees C for six months were studied. A significant decrease in pH and an increase in titratable acidity was observed during storage of wheat grains at 25 degrees C and 45 degrees C. Moisture contents of wheat grains decreased by 15% at 25 degrees C and 26% at 45 degrees C during six months of storage. A significant decrease in water soluble amylose (20-28%) along with an increase in insoluble amylose contents (7.6-17%) were observed during storage at 25 and 45 degrees C. Amylase activity of the samples showed a decrease as the storage progressed. Total soluble sugars increased by 9% at 10 degrees C and 12% at 25 degrees C; a 37% decrease was observed after six months storage at 45 degrees C. Total available lysine decreased by 18.0% and 22.6% at 25 and 45 degrees C, respectively, after six months storage. In vitro protein digestibility of wheat grains decreased by 5.00% at 25 degrees C and 10.28% at 45 degrees C during six months of storage. However, no significant biochemical changes occurred during storage at 10 degrees C.
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