Abstract
The article presents the dependence of the fat acidity value (FAV) on the values of humidity and temperature, the relationship between the storage duration for wheat grain and FAV. To establish the expiration date of wheat grain during long-term storage, the author of the article considered the fat acid value (FAV) in mg of KOH. Storage temperature and relative air humidity in a desiccator affect the change (growth) of fat acidity value. The greatest changes occurred at 6th, 7th and 8th months of storage at a relative air humidity of more than 65 % and temperatures above 20 °C. At a storage temperature of 10 °C, in all cases the growth of FAV remained insignificant and was within the limits of determination accuracy. It is noted that when the relative humidity was below 60 %, while the temperature was the same as in the previous case, the FAV of wheat grain was practically unchanged through the 6-month storage period.
Highlights
Reduction of the wheat grain losses during its storage period on a national scale potentially gives results similar to an increase in bulk yield
It has been established that the decrease in the organoleptic characteristics of wheat grains, which determine the periods of safe storage and shelf life, is associated with changes in the lipid complex due to the activity of the lipase enzyme
It should be noted that in the process of flour ripening of each studied sample, the humidity changed within the limits of permissible variations of the control definitions (0.5 %) of this indicator; which eliminates its effect on the change of fat acidity value (FAV) in the flour
Summary
Reduction of the wheat grain losses during its storage period on a national scale potentially gives results similar to an increase in bulk yield. It has been established that the decrease in the organoleptic characteristics of wheat grains, which determine the periods of safe storage and shelf life, is associated with changes in the lipid complex due to the activity of the lipase enzyme. Lipase during storage period splits grain triglycerides to glycerol and free fatty acids, which in cereals are mainly represented by three unsaturated fatty acids: oleic, linoleic and linolenic with one, two or three double bonds respectively. This process leads to a change in organoleptic characteristics, primarily to the deterioration of taste and smell [5]. It is established that these changes reliably reflect the indicator of the fat acidity value (FAV) [6]
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