Wheat germ stabilization by infrared radiation View Full Text


Ontology type: schema:ScholarlyArticle      Open Access: True


Article Info

DATE

2017-01

AUTHORS

Renato D. Gili, Pablo M. Palavecino, M. Cecilia Penci, Marcela L. Martinez, Pablo D. Ribotta

ABSTRACT

Wheat germ has an important enzymatic activity, being lipases the enzymes which cause the highest impact in the reduction of shelf life. The objective of this study was to evaluate the effects of infrared radiation on wheat germ stabilization in an attempt to extend the shelf life. The effects of treatment time, gap (sample distance to IR emitters) and infrared radiation intensity on wheat germ were analyzed through response surface methodology. Final moisture content, final temperature, color of germ and germ oil quality parameters: free fatty acid content changes and total tocopherol content were the responses evaluated using a Box-Behnken design. A combination of an infrared radiation intensity of 4800 W/m2, a 3 min treatment and 0.2 m emitter-sample distance were the best processing condition to stabilize the wheat germ without significantly reduction of the tocopherol content. A confirmatory experiment was conducted with these optimal conditions, and the heat-treated and raw germ samples were stored for 90 days at room temperature in three layer packages to protect them against light and oxygen. The oil quality parameters indicated that the raw germ had a shelf-life of about 15 days, with the heat-treated wheat germ maintaining its quality for at least 90 days under these stored conditions. More... »

PAGES

71-81

References to SciGraph publications

  • 2013-12. Optimization of soybean heat-treating using a fluidized bed dryer in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • 2015-05. Improvement in Shelf Life of Rough and Brown Rice Using Infrared Radiation Heating in FOOD AND BIOPROCESS TECHNOLOGY
  • 2006-09. Varietal and crop year effects on lipid composition of walnut (Juglans regia) genotypes in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 2015-06. Microencapsulation of wheat germ oil in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • 2006-05. A simple method to measure lipase activity in wheat and wheat bran as an estimation of storage quality in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/s13197-016-2437-z

    DOI

    http://dx.doi.org/10.1007/s13197-016-2437-z

    DIMENSIONS

    https://app.dimensions.ai/details/publication/pub.1008639441

    PUBMED

    https://www.ncbi.nlm.nih.gov/pubmed/28242905


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