Analysis of the Stability of Whole Wheat Flakes Quality in Different Storage Conditions
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Abstract:
The purpose of this research was to evaluate the effect of storage conditions on nutrient loss and oxidation stability of the whole wheat flakes during storage, which could provide a theoretical basis for the prediction of the shelf life of whole wheat flakes. The whole wheat flakes was used as raw material, and the content of vitamin A, vitamin E, peroxide value, fatty acid value and acid value were measured under the conditions of 4 ℃, 25 ℃, 45 ℃ in dark and 25 ℃ with light for 30 days. The effect of temperature and light condition on nutrient and quality stability of whole wheat flakes were compared and analyzed. The results showed that lower temperature could significantly alleviate the nutrient loss and oxidative rancidity in whole wheat flakes. Among them, the nutrient loss of whole wheat flakes stored at 4 ℃ was the least and the oxidation stability was the best. Compared with the sample stored at 4 ℃, the contents of vitamin A and vitamin E of the sample stored at 45 ℃ decreased to 319.54 μg/100 g and 96.85 mg/100 g, respectively, and the decay rates were 2.5 and 3.3 times higher, respectively. The rate of lipid oxidation in wheat flakes was significantly reduced after low temperature treatment. Compared with storing at 45 ℃, the peroxide value, fatty acid value and acid value of samples stored at 4 ℃ after 30 days of storage decreased by 23.26%, 87.02% and 36.62%, respectively. In addition, light condition could induce decrease in the stability of whole wheat flakes significantly during storage. Compared with 25 ℃ in dark after 30 days storage, the contents of vitamin A and Vitamin E in whole wheat flakes that stored in light decreased to 400.16 μg/100 g and 180.19 mg/100 g, respectively and its peroxide value and acid value increased to 0.16 mmol/kg and 0.42 mg/g, respectively. In conclusion, whole wheat flakes stored at 4 ℃ and protected from light had the best quality stability.
