Reduction in rancidity development in fortified whole-grain maize meal by hot-air drying of the grain

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2023-12-25 DOI:10.1002/cche.10750

John R. N. Taylor, Henriëtte L. de Kock, Edna Makule, Bruce R. Hamaker, Peiman Milani

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引用次数: 0

Abstract

Background and Objective

Maize is the major staple in sub-Saharan Africa. Whole-grain maize meal (WGMM) is highly susceptible to rancidity development. This work investigated whether rancidity development in micronutrient-fortified WGMM is retarded by drying the grain of safe moisture content to below this level using a commercial hot-air grain dryer before milling.

Findings

Fat acidity (hydrolytic rancidity measure) of WGMM from maize dried to 11.6% moisture and stored for 47 days at 40°C was only 61% of meal from the undried grain control (13.3% moisture). Peroxide value (oxidative rancidity measure) was only 53%. With the exception of riboflavin, there was no reduction in fortificant micronutrients during meal storage. Descriptive sensory evaluation indicated greater similarity to the control for stored maize meal and its stiff porridge from dried maize than for meal and porridge from undried maize.

Conclusions

Drying maize grain to 11.6% moisture substantially retards rancidity development in fortified WGMM development, probably by inactivating the grain's lipase and oxidative enzymes, providing a shelf life of at least 20 weeks at 25°C.

Significance and Novelty

This simple process to extend the shelf life of whole-grain maize meal is implementable by any mill with access to a hot-air grain dryer.

Abstract Image

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通过热风干燥谷物减少强化全谷物玉米粉中酸败现象的发生

玉米是撒哈拉以南非洲地区的主要主食。全粒玉米粉（WGMM）极易发生酸败。这项工作研究了在碾磨前使用商用热风谷物干燥机将安全含水量的谷物干燥到低于这一水平是否能延缓微量营养素强化全粒玉米粉酸败的发展。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.