Studies on stabilisation of wheat germ.

Haridas Rao, P. and Kumar, G. V. and Ranga Rao, G. C. P. and Shurpalekar, S. R. (1980) Studies on stabilisation of wheat germ. Lebensmittel Wissenschaft und Technologie, 13 (6). 302-307, 21 ref..

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Abstract

Among different processing methods tried for stabilization of wheat germ, toasting of germ for 25 min at 150 degree C in an air circulation oven, or for 5 min to a product temp. of 130 degree C in a coffee roaster resulted in a product of improved acceptability and having a residual lipase activity of 76.4 and 45.9%, resp. Steaming at atmosphric pressure a 5-cm layer of germ spread on a wire-mesh bottom tray for 10 min totally inactivated lipase, lipoxidase and proteolytic enzymes in the product, which though acceptable had a somewhat cooked taste. Drum-drying of slurry containing 33% ground unprocessed (raw) germ at a steam pressure of 35 lb/in-2 resulted in a highly acceptable and ready-to-eat product, in which all the 3 enzymes were completely inactivated. Defatting of germ with n-hexane did not affect the enzyme activity, but resulted in a product with taste inferior to that of unprocessed germ. When packed in high density polyethylene (HDPE) pouches, unprocessed germ turned unacceptable within 2 wk storage,while defatting of germ improved the shelf-life to 12 wk. Drum-drying extended the shelf-life to 20 wk, whereas toasting or steaming increased it further to 26 wk. Packing in HDPE or polycel pouches or hermetically sealed cans followed a similar pattern.

Item Type:	Article
Uncontrolled Keywords:	GERM-; wheat germ, stabilization of; STABILIZERS-; KEEPING-QUALITY; wheat germ, keeping quality of stabilized; WHEAT-; stabilization of wheat germ
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	13 Aug 2021 09:33
Last Modified:	13 Aug 2021 09:33
URI:	http://ir.cftri.res.in/id/eprint/6772

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