Article information

Views: 2373

Title of article EFFECTS OF HUMIDITY AND THE CONTENT OF SPROUTED AND SPOILED BUCKWHEAT GRAINS ON THE CHANGES OF ACID NUMBER OF FAT AND GRAIN ACIDITY
Authors

Mar'in V.A., Biysk Institute of Technology (branch of I.I. Polzunov Altai State Technical University), ul. Trofimova 27, Biysk, 659305 Russia, tehbiysk@mail.ru

Vereshchagin A.L., Biysk Institute of Technology (branch of I.I. Polzunov Altai State Technical University), ul. Trofimova 27, Biysk, 659305 Russia, tehbiysk@mail.ru

Section: FOOD PRODUCTION TECHNOLOGY
Year 2014 Issue 1 DOI 633.12
Annotation The connection between buckwheat grain quality and the changes of the acid number of fat (AN) and grain acidity after eight months of storage has been investigated. Parameters of buckwheat with different content of moisture, germinated grains, and spoiled grains were determined. The studies performed have shown that oxidative damage to buckwheat grain increases concomitantly to the increase of humidity and content of germinated and spoiled seeds. All three defects of grain (increased humidity and increased content of germinated and spoiled seeds) accelerate the hydrolysis of grain lipids, and this leads to an increase of the acid number of fat. AN can be considered an indicator of grain freshness and should be introduced as an indicator of buckwheat quality for inward inspection of grain.
Keywords Acidity, acid number of fat, spoiled grain, sprouted grains, humidity, buckwheat
Artice information Received November 30, -0001
Accepted November 30, -0001
Available online November 30, -0001
Imprint article Mar’in V.A. EFFECTS OF HUMIDITY AND THE CONTENT OF SPROUTED AND SPOILED BUCKWHEAT GRAINS ON THE CHANGES OF ACID NUMBER OF FAT AND GRAIN ACIDITY / Mar’in V.A., Vereshchagin A.L. // Food and Raw Materials. - 2014. - no. 1. - P. 31-35
Download the full article
Bibliography
  1. Bulavin, R.E., Itogi raboty zernopererabatyvayushchikh predpriyatii v 2012 g. (Results of grain processing enterprises in 2012), Khleboprodukty (Bakery Products), 2013, no. 4, pp. 12-13.
  2. Mar'in, V.A., Fedotov, E.A., and Vereshchagin, A.L., Pererabotka zerna grechikhi s vlazhnost'yu vyshe 17% (Processing of buckwheat grain with a moisture content above 17%), Khleboprodukty (Bakery Products), 2008, no. 4, pp. 50-52.
  3. Zlachevskii, A.L., Bulavin, V.E., Korbut, A.V., Gan, E.A., and Kobuta, I.V., Grain policy of the EEA (Zernovaya politika EEP), St. Petersburg: Tsentr integratsionnykh issledovaniy (Integration Research Center), 2012, p. 120.
  4. Mazza, G., Storage, processing, and quality aspects of buckwheat seed, In: J. Janick and J.E. Simon (eds.), New crops, New York: Wiley, 1993, pp. 251-254.
  5. Steadman, K.J., Burgoon, M.S., Lewis, B.A., and Edwardson, S.E., Buckwheat seed milling fraction: description, macronutrient composition and dietary fibre, Journal of Cereal Science, 2001, vol. 33, pp. 271-278.
  6. Bonafaccia, G., Marocchini, M., and Kreft, I., Composition and technological properties of the flour and bran from common and tartary buckwheat, Food Chemistry, 2003, vol. 80, pp. 9-15.
  7. Christa, K. and Soral-Smietana, M., Buckwheat grains and buckwheat products - nutritional and prophylactic value of their components - a review, Czech Journal of Food Science, 2008, vol. 26, pp. 153-162.
  8. Przybylski, R., Eskin N.A.M, Malcolmson, L.M., Ryland, D., and Mazza, G. Formation of off-flavour components during storage of buckwheat, Proceedings of the 7th International Symposium on Buckwheat, 12-14 August 1998, Winnipeg, Canada, pp. 3-7.
  9. Mar'in, V.A., Vereshchagin, A.L., and Fomin, I.G., Izmeneniye kislotnogo chisla zhira v period garantirovannogo sroka khraneniya v khlop'yakh ovsyanykh "Gerkules" (Changes of the acid number of fat during the guaranteed shelf life of Gercules oat flakes), Tekhnika i tekhnologiya pishchevykh proizvodstv (Engineering and technology of food production), 2013, no. 3, pp. 126-129.
  10. Priezzheva, L.G., Metodika opredeleniya norm svezhesti i godnosti khleboproduktov po kislotnomu chislu zhira (Methods for determining the standards of freshness and shelf life of baked foods using the acid number of fat), Khleboprodukty (Bakery Products), 2012, no. 1, pp. 50-53.

Copyright © 2014, KemIFST. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and statesitslicense. This article is published with open access at http://frm-kemtipp.ru.