Effect of moisture and temperature on storage changes in lipids and carotenoids of atta (wheat flour)

✍ Scribed by Arya, S. S. ;Parihar, D. B.

• Publisher: John Wiley and Sons
• Year: 1981
• Tongue: English
• Weight: 354 KB
• Volume: 25
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19810250202

✦ Synopsis

Abstract

Effect of moisture and temperature on changes in total carotenoids, fat acidity, free and bound lipids and their composition taking place during storage of atta are reported. At moisture contents of 10.4% and below, increase in fat acidity results mainly from hydrolysis of neutral lipids; phospho‐ and galactolipids are not hydrolyzed to a significant extent. At moisture level of 11.6% and above both phospho‐ and galactolipids are degraded to a significant extent. At moisture levels of 12.9% and above mould growth ensues which greatly accelerates the rate of degradation of both polar and non polar lipids. Degradation of carotenoids also increases with increase in storage temperature and moisture content from 9.4 to 16%.