Flour blending based on crude fat is more crucial than ash content in view of prolonged quality assurrance

Li Yun Lin, Chiung Chi Peng, Tsung Han Wu, Tung Hsi Yu, Cheng Chang Chen, Hui Er Wang, Robert Y. Peng

研究成果: 雜誌貢獻文章同行評審

4 引文 斯高帕斯(Scopus)

摘要

Conventionally, the ash content has been a quality control index for flour grading and blending. However, commercially, such a criteria is often found unreliable. In the present study, no significant correlation between the ash- and crude fat contents was found. Conversely, significant correlation was identified between the lipoxygenase activity and the crude fat. Furthermore, from the confirmatory experiment using the standardized synthetic formula, significant relationships were found among the crude fat content, the lipid peroxidative enzymes including the lipoxygenase, hydroperoxide lyase and peroxidase, which apparently could account for the progress of flour off-odor. In contrast, only poor correlation was found with the ash content. In addition, the sensory evaluation in parallel also supported such a result. Conclusively, the crude fat content could be a more reliable parameter than ash content to serve as a novel indicator for flour grading and blending.

原文英語
頁(從 - 到)104-126
頁數23
期刊Journal of Food Processing and Preservation
34
發行號1
DOIs
出版狀態已發佈 - 二月 2010
對外發佈

ASJC Scopus subject areas

  • 食品科學
  • 化學 (全部)
  • 化學工程 (全部)

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