کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1189480 963512 2008 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of fortification on physico-chemical and microbiological stability of whole wheat flour
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Effect of fortification on physico-chemical and microbiological stability of whole wheat flour
چکیده انگلیسی

Stability of fortified whole wheat flour (WWF) was evaluated using NaFeEDTA, elemental iron, ZnSO4 and ZnO as fortificants. Fortified WWF was stored in tin boxes and polypropylene bags for 60 days under ambient storage condition (ASC) and controlled storage condition (CSC). Fortification significantly (p ⩽ 0.05) decreased moisture and protein content and increased ash content to 5.44%, 6% and 23%, as compared to control. Fortified WWF, assayed periodically for mould contamination manifested a significant inhibition (∼1 log reduction) in flours containing elemental iron. Low storage temperature and relative humidity (RH) indicated lower level of mould count during extended storage time. Tin boxes, as storage material, exhibited a better protection against mould attack, acting as an effective barrier for moisture. Fortificants exerted a slight deteriorative effect on texture characteristics of the chapattis made of these flours but chapattis were still accepted by the judges. Zinc fortificants seemed like having little or no effect on the quality of the flours and chapattis, made of such flours. Shelf life of fortified flour may be extended by using elemental iron as fortificant and storing the product in tin boxes under relatively low temperature and RH.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 110, Issue 1, 1 September 2008, Pages 113–119
نویسندگان
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