Fat Acidity Values Research Articles

현미 및 백미의 저장기간에 따른 지방산가 및 향기 패턴 분석

This study was conducted to compare the quality of the brown rice (BR) and milled rice (MR) during storage. To assess quality, BR and MR were analysed by their fat acidity and flavor pattern using a SMart Nose. BR was stored for 30 days at , and analysed after 5, 15, 20, and 30 days of storage. MR produced in 2005, 2009, and 2010 were also tested. The fat acidity of both rice groups was increased with extended storage and the fat acidity of BR was more rapidly increased than that of MR in general. The flavor patterns from the SMart Nose results were analyzed by the principal component analysis (PCA). The major groups of atomic mass unit (amu) for good discrimination contribution were from 41 to 85 amus. The PCA1 and PCA2 of BR were 95.64% and 2.78%, respectively when the samples were categorized by storage period. The PCA1 and PCA2 of MR were 81.18% and 13.85%, respectively when the samples were compared by production year. Both rice groups could be practically differentiated into flavor patterns by volatile properties for storage period. With regard to the correlation between fat acidity and flavor pattern, we could find that increasing storage period increased fat acidity value and changed flavor pattern from SMart Nose. Accordingly, SMart Nose could be successfully used for easy screening and quality evaluation of stored rice.

The effect of quality properties on Tulum cheese using different package materials

This study examined the effects of starter culture, pasteurization and packaging on the chemical, textural and sensory properties of traditional Tulum cheese. Cheese samples produced from pasteurized milk were found to have higher dry matter, fat and protein contents and acidity values than cheese samples produced from raw milk. No significant difference was found in the sensory properties of cheese produced from raw and pasteurized milk. In view of these findings, the use of pasteurized milk in the production of Tulum cheese can be recommended as a suitable alternative to raw milk, and the use of cloth packaging material in place of animal skin can also be recommended. Key words: Maturation, package, Tulum cheese.

Effects of Prebiotics (Inulin and Fructooligosaccharide) on Quality Attributes of Dried Yoghurt (Kurut)

Chemical and microbiological attributes of prebiotic kurut were investigated. Prebiotic kurut was obtained by adding inulin and fructooligosaccharide into strained yoghurt. Chemical attributes and microbiological analysis like total mesophylic aerobic bacteria, yeast and mold, lactic acid bacteria and total coliform bacteria counts were determined. Textural analyses of kuruts were also performed by texture analyzer. It was determined that using different amounts and types of polysaccharides in formulation did not affect the pH and aw values, salt, ash, protein, water, fat and cholesterol contents and acidity values of the samples (p > 0.05). Also, firmness values, total mesophylic aerobic bacteria, lactic acid bacteria and coliform counts of kurut samples were not affected by using added polysaccharides in formulation (p > 0.05), whereas total yeast and mould counts of kuruts were affected by the formulation (p < 0.05).

Effect of Storage on Fat Acidity and Pasting Characteristics of Wheat Flour

ABSTRACTTwo cultivars of wheat (Triticum aestivum L.), Sunco and Sunsoft, were used to study the influence of storage time and temperature on the formation of starch‐lipid complexes in flour pastes. Untreated and fat‐reduced whole meal flours were stored separately for up to 12 months at 4, 20, and 30°C. The stored samples were analyzed for fat acidity, pasting properties, and iodine binding values. Fat acidity increased significantly in the untreated flour samples stored at 30 and 20°C compared with 4°C. Starch pasting properties, as measured using a Rapid Visco Analyser (RVA) indicated that the final viscosity of untreated flour samples of both cultivars increased significantly with storage time and elevated temperature, and correlated positively with increased fat acidity. Iodine binding values of the RVA pastes decreased with storage time and elevated temperature, and correlated negatively with fat acidity and final viscosity. The fat‐reduced Sunco and Sunsoft flours showed less pronounced changes compared with untreated flours, whereas small changes in the RVA parameters were noted in grains stored over 12 months. The results indicate that free fatty acids are released during storage and that they increase the potential for starch‐lipid complex formation when stored whole meal wheat flours are pasted in the RVA. These changes were evident after two to three months of storage at 20 and 30°C.

Determination of some chemical and microbiological characteristics of Kaymak

Kaymak is a kind of concentrated cream, which is traditionally manufactured from buffalo or cow’s milk in Turkey. It is generally consumed with honey at breakfast and some traditional Turkish desserts. The aim of this study was to determine some chemical and microbiological properties of kaymak. The samples were obtained from different dairy plants producing kaymak from cow’s milk and local markets located in Zmir. They were examined for total solids and fat contents, acidity, pH and peroxide values, as well as counts of coliform bacteria, E. coli , yeast and moulds, and Staphylococci. Chemical characteristics of the samples were generally favorable for Turkish Food Codex. However, microbiological properties of some samples were very poor. Careful considerations should be given by the kaymak industry during manufacturing and storage of the product.

Correlation of total ergosterol levels in stored canola with fungal deterioration

Deterioration of canola caused by fungal growth during storage is a problem at moisture contents exceeding 8%. Secondary indicators of fungal growth, such as ergosterol, the main sterol found in fungal cell membranes, offer a way of relating fungal biomass to deterioration. The objective of this research was to determine ergosterol accumulation in stored canola and to correlate it with seed deterioration measured by germination, fungal infection, fat acidity values (FAV), and carbon dioxide production. Total ergosterol levels increased with storage time, temperature, and seed moisture content. Aggressive and destructive fungal species such as Aspergillus candidus and Penicillium spp. contributed more to ergosterol than Eurotium spp. Initial total ergosterol concentrations between 1.46 and 1.67 ppm may be taken as the background levels in sound canola, and levels greater than 2 ppm were related to significant levels of spoilage. Results showed that germination and FAV had a strong correlation with total ergosterol (Spearman rank order correlation coefficients of −0.826 and 0.800, respectively) but the relationship was weaker for CO 2 production (Spearman rank order correlation coefficient of 0.650).

Use of different salting techniques in halloumi cheese: effect on sensory, microbiological and chemical properties

In this study Halloumi cheese samples were produced from 1:1 mixtures of ewe's and cow's milk. Cheese samples were divided into two groups. Samples of the first group were dry salted and then vacuum packed. Next group samples were ripened in tin packs containing brine solution of 13% salt content. The changes in chemical, microbiological and sensory properties of the samples were investigated during the ripening period. It was found that the samples of the first group had higher dry matter and fat contents and acidity values but lower salt and ash contents than the samples of second group. It was also observed that salt and ash contents and acidity values increased in both groups during the ripening period while pH values decreased. In microbiological view, coliforms, total viable, yeast and mould counts were higher in the first group than in the second one. Coliforms decreased in both groups during the ripening period. On the other hand, total viable, yeast and mould counts decreased in second group. According to sensory evaluations, the first group samples were more preferred. The yield of cheese was determined as 15.40%.

RELATIVE STORABILITY OF HIGH–OIL AND BT CORN HYBRIDS COMPARED TO CONVENTIONAL HYBRIDS

The objectives of this study were to compare relative storability for five pairs of normaloil content and highoilcontent corn (Zea mays) hybrids, and for five pairs of conventional and Bt corn hybrids, stored at 20.C (68.F) and at twodifferent moisture values (19% and 22%, wet basis). Paired hybrids had similar parent genetics. Carbon dioxide productionby corn samples was used to calculate dry matter loss (DML), and time to 0.5% DML was used as the primary indicator ofstorability. Change in the fat acidity content of normaloil and highoil corn hybrids was determined and used as anotherpossible indicator of relative storability.<br><br>The mean adjusted times to 0.5% DML for normaloil and highoil corn hybrids were significantly different at a 0.05probability level for all five hybrid pairs at 19% moisture, but time to 0.5% DML was significantly different for only two hybridpairs at 22% moisture. The deterioration rate for highoil corn was faster than for normaloil corn in most hybrid pairs atboth 19% and 22% moisture. Fat acidity values were significantly different at a 0.05 probability level for all hybrid pairs atboth moisture levels, both before and after storability tests. Fat acidity values for highoil corn hybrids were much higherthan for comparable normaloil content corn hybrids after the test. There was a strong positive correlation between oil contentand fat acidity after storability tests at both moistures. In general, the highoil corn hybrids had higher levels of damagedkernels (DKT) at the end of the storability tests, at both 19% and 22% moisture. Fat acidity and DKT results indicate that,at a given moisture content, some highoil corn hybrids might not store as well as normaloil content corn.<br><br>For conventional and Bt corn hybrids, the mean adjusted times to 0.5% DML were significantly different at a 0.05probability level for three hybrid pairs at 19% moisture and for four hybrid pairs at 22% moisture. In some cases, time to 0.5%DML was greater for the conventional hybrid, and in other cases, time to 0.5% DML was greater for the Bt hybrid. Differencesin fungal counts and DKT values after storability tests were small for comparable hybrid pairs of conventional and Bt cornat both moisture levels. These results do not allow any conclusions to be drawn about the relative storability of Bt corn hybridscompared to conventional hybrids.

Effects of storage conditions on quality loss of hull-less and hulled oats and barley

Oat and barley cultivars were stored at various temperatures (10–30 °C) and relative humidities (35–80%) for one year to determine rates of seed deterioration. Two hulled oat cultivars (Robert and AC Marie), one hull-less oat cultivar (AC Belmont), one hulled barley cultivar (Bedford) and one hull-less barley cultivar (Condor) were stored. Experimental data were obtained at specified intervals for fat acidity values (FAV), germination and moisture content to determine the deterioration during storage. FAV were initially 69 mg KOH 100 g−1 dry seed for AC Marie, 43 for Robert, and 46 for AC Belmont oats. Values for barley were 8 mg KOH 100 g−1 dry seed for Bedford and 9 for Condor. The incidence of microfloral infection by Aspergillus glaucus group, Penicillium spp., Cladosporium spp., Rhizopus spp., and Alternaria alternata during the storage period was determined. Storage guidelines for barley and oat, based on grain moisture and temperature, were related to FAV increases of 1.5-fold for oats and two-fold for barley. Generally, hull-less cultivars of both crops stored as well as hulled cultivars at cool, dry conditions, but they deteriorated faster at high temperatures and high moisture contents. Key words: Oat, barley, hulled, hull-less, temperature, moisture, storage

Degradation and biological impact of chlorpyrifos-methyl on stored wheat and pirimiphos-methyl on stored maize in western Canada

Insecticide degradation and pest survival were monitored in treated stored wheat and maize in southern Manitoba. Wheat stored in two wooden bins each holding 2.4 tonnes of grain was treated with the insecticide chlorpyrifos-methyl at calculated levels of 5 ppm; untreated wheat was placed in two other identical bins in the same granary. Maize was simultaneously stored in four identical bins each holding 2.3 tonnes of grain in another granary and the maize in two of these bins was treated with the insecticide pirimiphos-methyl at calculated levels of 6 ppm. Monthly samples were taken from the top and at 1 m depths of the grain bulks for 18 months. Grain surface temperatures fluctuated with ambient air conditions, but at 1 m depth lagged behind top temperatures. Moisture content of the wheat ranged from 12.2 to 15.1% and the maize from 12.1 to 15.3% over 18 months. Chlorpyrifos-methyl residues on wheat declined 51 and 38% at the top and 1 m depths, respectively. Pirimiphos-methyl residues on maize did not decrease; however, after 8 months, pirimiphos-methyl began to appreciably lose effectiveness against the insect Tribolium castaneum (Herbst) in 24 h laboratory bioassays, and after a year against T. castaneum and the mite Tarsonemus granarius Lindquist within the granaries. Fat acidity values increased in both wheat and maize and insecticide treatments were not directly related to the increases. Under western Canadian conditions chlorpyrifos-methyl applied on wheat degraded with time, but at 4.6 ppm, offered effective insect control (>90%) for 10 months. Pirimiphos-methyl (5.6 ppm) on maize killed > 90% of insects for 8 months. It did not degrade at either the surface or 1 m depth, but became less effective with time, based on short-term exposure of adults, possibly because of translocation into the seed.

Deterioration in Stored Wheat Infested with Tribolium audax or Tribolium confusum (Coleoptera: Tenebrionidae)

Adults of Tribolium audax Halstead or Tribolium confusum Jacquelin du Val were placed in bottles of wheat plus ground wheat (23:1, wt:wt) to determine effects of the insects on grain deterioration over 20 wk at 30°C and 70% RH. T. audax increased in numbers to =125 insects per 130 g wheat compared with 500 insects per 130 g wheat for T. confusum by 20 wk. Seed germination decreased to 5% in the T. confusum treatment, 15% in the T. audax treatment, and 25% in the whole wheat controls by 20 wk. T. confusum damaged up to 39% of the wheat germs and 18% of the endosperm during the study, whereas T. audax damaged =15 and 7% of the germs and endosperm, respectively. Seed moisture content remained between 13.8 and 14.8% in all treatments. Fat acidity values of the wheat in all treatments at 30°C increased with time, but there were no significant differences between treatments. The field fungus Alternaria sp. decreased in all treatments and virtually disappeared by 5 wk. The storage fungi Penicillium spp. and Aspergillus glaucus group generally infected fewer seeds in insect treatments than in wheat controls; the lower infection rate probably resulted from insect consumption of molds and the release of quinones by the Tribolium. T. audax is unlikely to cause severe damage to wheat in granaries because of its slow rate of development and low rate of increase compared with that of T. confusum .

FACTORS AFFECTING THE COOKING QUALITY OF FIELD PEAS (PISUM SATIVUM L.) AND WHITE BEANS (PHASEOLUS VULGARIS L.) STORED UNDER SIMULATED FARM CONDITIONS

ABSTRACTFactors affecting the cooking, physical, chemical, and biological characteristics of field peas and white beans were studied after 147 days’ storage under northern temperate climatic conditions. Cooking time, hydration and swelling characteristics, phytate levels, fat acidity values (FAV), off‐odor and visible mold development were assessed. Among the different initial moisture contents and storage temperature regimens investigated, only the highest temperature regimen (44C declining to 15C) was associated with a noticeable reduction in the cooking quality of peas and beans. Although a gradual decline was seen in the hydration and swelling characteristics of both legumes, and in phytate levels of peas stored at the 44C to 15C regimen, no single factor appeared to explain the changes in cooking quality of peas and beans stored at high temperatures. Correlation analyses indicated the association of high levels of conductivity and FAV with poor hydration characteristics and off‐odor development in the two legumes.

Factors affecting storage life of farm-stored field peas ( Pisum sativum L.) and white beans ( Phaseolus vulgaris L.)

Deterioration in seed quality of initially sound field peas ( Pisum sativum L. ‘Titan’) and white beans ( Phaseolus vulgaris L. ‘Seafarer’) during storage for 147 days was studied at temperature-moisture levels typical of storages in Manitoba. Time required for development of off-odors and visible mold, fat acidity value (FAV), conductivity (seed electrolyte leakage), germination, occurrence of particular fungi and their association with off-odors, and other parameters of seed quality were assessed. Spoilage increased as temperature and moisture increased, as shown by rate of development of off-odor, and FAV, conductivity and germination levels. Off-odors developed more rapidly in the peas than in the beans at the same temperature and comparable initial moisture contents. In beans, Eurotium species ( Aspergillus glaucus) levels after 147 days were low except at high moisture contents. In peas, Eurotium levels were higher but peaked at intermediate moistures. Beans suffered severe germination loss under less extreme conditions than peas. There were strong associations among most of the storage quality parameters studied, except for some fungi that occurred at low levels. In peas stored at an initial temperature of 31°C and 14.5% moisture content (m.c.), and beans at 31°C and 14.2% m.c., off-odors occurred within 63 days. No off-odors were detected after 147 days in peas initially stored at 22°C and 14.5% m.c. or in beans at 22°C and 14.2% m.c. Moisture content/temperature/time storage guidelines were derived from the laboratory data and related to data collected from farm bins in Manitoba. The guidelines are intended for estimating storability of the two crops during the first 5 months after binning in climatic zones typical of western Canada and the northern U.S.A.

Enzyme Inactivation Improves Stability of Self-Rising Corn Meals

Enzymes affecting corn lipids were inactivated by adjusting whole dent corn to 15% moisture and gradually heating it to 91° or 96°C during passage through a two‐stage steam‐jacketed conveyer, followed by cooling. Heat‐processed and untreated products were then milled by a four‐break, 96% extraction procedure. Processed and untreated meals were formulated into self‐rising meals and stored at 37°C for 6 months. Processed meal formulations were significantly (P < 0.05) more stable during storage than those from untreated meal as indicated by lower fat acidity values and greater carbon dioxide retention. Corn bread prepared from stored enzyme‐inactivated meal had greater volume and maintained more uniform shape than that from stored untreated meal.

Analysis and simulation modelling of population dynamics and bioenergetics of Cryptolestes ferrugineus (Coleoptera: Cucujidae) in stored wheat

SummaryThe consequences of infestation of stored wheat by the rusty grain beetle, Cryptolestes ferrugineus (Stephens) was determined for 222 d at 30°C in 70‐1 drums containing wheat at 13.5% moisture content. Temperature, grain moisture, seed damage, germination and weight, dust weight, fat acidity values (FAV), published data on growth, reproduction, survival and cannibalism rates and energy budget were used to develop a computer simulation model to simulate the population dynamics of C. ferrugineus at 30°C. In the insect‐free control system, the fungi, Alternaria alternata decreased, Aspergillus glaucus group and Penicillium spp. increased, probably causing a rise in FAV of the grain. In the insect‐infested system, C. ferrugineus could only eat the wheat germ of kernels that had a broken bran layer; 35.7% of the wheat germ or 914.6 J per 100 kernels was consumed. Within two generations after initial introduction, C. ferrugineus reached a peak in numbers and biomass polluting the ecosystem with excreta and remains, and accelerating the deteriorative process observed in the insect‐free control system by increasing respiration temperature, FAV and reducing grain germination. After 87 d, the insect population declined to low levels. The simulation model provided a close match between the observed and predicted numbers of insect life stages and bioenergetic variables during the insect population growth phase. Simulation trials suggested that cannibalism of larger compared with smaller immature stages would be more wasteful of developmental time and energy, reducing the number of individuals reaching reproductive age, and that density‐dependent fecundity was probably not an important regulatory mechanism of C. ferrugineus population dynamics in this study.

Quality changes in maize stored in sealed bag stacks

White maize was stored for 9 months in four 228 t bag stacks, either sealed and treated with an initial dose of carbon dioxide for disinfestation, or left unsealed in air, but fumigated and sprayed. The quality of the maize stored in sealed enclosures was well maintained with minimal changes in insect damage at the completion of the storage trial. Better quality retention was observed in the sealed than in the unsealed stacks as judged by counts of insects (total insects and primary insect pests), percentage weight loss, moisture content, fat acidity values and colour; but not as judged by counts of discoloured grains. Increases in counts of insects and the related quality parameter, percentage weight loss, were markedly lower in the sealed stacks, indicating the efficacy of this treatment in retarding insect infestation and associated quality loss. Changes in insect counts were highly correlated with changes in percentage weight loss in unsealed stacks. There was an overall weight loss of 3.3% in the unsealed stacks. The use of sealed bag stacks shows significant advantages over conventional bag stacks for long-term storage of white maize in the humid tropics.

Mycotoxin formation in HY-320 wheat during granary storage at 15 and 19% moisture content

Eleven-kilogram parcels of HY-320 wheat, a cultivar of the new Canada Prairie Spring class, were kept at 15 and 19% initial moisture contents (IMC) in simulated storage in a Manitoba farm granary for 60 weeks to determine biotic and abiotic changes and mycotoxin production. Ochratoxin A reached a maximum of 0.24 ppm by week 20 in the 19% IMC wheat, but was absent in the 15% IMC wheat; no other mycotoxins were detected. Temperature, moisture content, O2 and CO2 levels, fat acidity values, seed germination, microfloral incidence and abundance, and the presence of other mycotoxins were monitored. Principal component analysis of all variables showed that the first principal components accounted for 32-41% of the system variability, and contained the ochratoxin A variable. Ochratoxin A was produced in moist grain that had decreased seed germination and Alternaria activity, and high fungal activity by Penicillium and Aspergillus versicolor. Compared to other stored cereals previously studied, HY-320 wheat would be ranked in a low-risk category for mycotoxin formation, based on the ochratoxin A levels observed.

Flour Acidity Comparisons as Related to Fat Acidity Methods of the Association of Official Analytical Chemists and the International Organization for Standardization

Abstract Acidity data were compared of selected flour samples obtained by methods of the International Organization for Standardization (ISO) and the Association of Official Analytical Chemists (AOAC) with and without toluene as a part of the titration medium. In all cases, the ISO method produced significantly higher fat acidity values (P &amp;lt; 0.001) than the AOAC method, probably as a result of greater extraction of acidic materials with the more polar solvent, 95% alcohol, than with petroleum ether. Except for a whole wheat flour sample, no differences (P &amp;gt; 0.05) existed between fat acidity values produced by AOAC methodology consisting of titration of the evaporated petroleum ether extract of the flour in a medium of equal volumes of 95% alcohol and toluene as prescribed In the official method (14.069-14.071), or In a medium of 95% alcohol alone. Based on the data and the potential toxicity of toluene, a collaborative study Is recommended to determine the Influence of Its removal from the official AOAC method. Fat

Dynamics and distribution patterns of acarine populations in stored‐oat ecosystems

SummaryPopulation dynamics and aggregation patterns of nine kinds of stored‐grain mites were studied in two 7.5 tonne lots of hulled (cv. Random) and hulless (cv. Terra) oat cultivars with 12–14% moisture content stored in two wooden bins in Manitoba, Canada during 1978–84. Random oats harbored more mites than Terra oats. Lepidoglyphus destructor Schrank was the most common granivorous mite and Cheyletus eruditus Shrank the most common predatory mite. Ecological data on a tydeid mite, Paratriophtydeus coineaui André, are presented for the first time. Because they were more abundant in Terra oats with higher fat acidity values (FAV) than Random oats with lower FAVs, L. destructor and Tarsonemus granarius Lindquist could be used as bioindicators of spoilage of stored oats. All species analyzed showed some significant difference in their abundance at different depths in the grain bulk; some species showed depthxtime interaction. Aggregation patterns indicated most mite species had overdispersed (clumped) distribution. T. granarius, and Blattisocius keegani Fox‐Androlaelaps casalis Berlese had a distinct aggregation pattern in each oat cultivar.

Effect of different treatments on keeping quality of pearl millet flour

The flour of pearl millet ( Pennisetum americanum) after different treatments, namely, addition of antioxidants (butylated hydroxyanisole, butylated hydroxytoluene and ascorbic acid), thermal treatment, defatting and salting was stored in earthen pots at prevailing room temperature (28 to 34°C) and relative humidity (60 to 80%) for 30 days. The flour was analysed periodically (10, 20 and 30 days) for keeping quality by chemical methods. The levels of peroxide and fat acidity increased and that of unsaturated fatty acids decreased during storage. The development of peroxides in antioxidant-treated flour samples was lower than other treated (thermal and salt) and untreated flour. Butylated hydroxyanisole and thermal treatments significantly retarded the increase in fat acidity values. The defatted flour had the lowest fat acidity and peroxide values, which did not vary during storage. The loss of unsaturated fatty acids was slightly less in flour treated with butylated hydroxyanisole and butylated hydroxytoluene. The proportion of unsaturated fatty acids remained almost constant in defatted flour. Microbiological examination of the flour samples revealed a considerable increase in fungal count while the bacterial count remained constant during storage. Butylated hydroxyanisole and ascorbic acid showed inhibitory effects against fungal growth.