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ABSTRACT
T e mp er ing of th e whe at s a mp les w ith d iff er en t a mo un ts of w a ter wa s don e to
ob ta in f lour tr e a tme n ts h av ing d ifferen t mo isture levels i.e. T 1 (13.5%), T 2 (13%), T 3
(12 %), T 4 (11%), T 5 (10%) and T 6 (9 %) after millin g . These tr eatmen ts were sep arately
p ack ed in po lyprop ylene and p ap er bag s. Dur ing the storage p er iod of 60 d a ys, each
tr eatmen t in bo th polyprop ylene and p aper bag s was evalu a ted for prox imate
co mposition, insect inf estation, mo ld g row th and to tal iron . Th e crude pro tein and crude
f a t d ec re as ed w i th s tor ag e p er iod. Mo is tur e con t en t ( m. c) i n T 1 (13.5% m. c.), T 2 (13 %
m. c . ) and T 3 (12 % m. c.) d ecr e ase d. Ch ang es w er e minimu m in T 4 (11% m. c.) and
in cre a s ing tr end wa s s ee n in T 5 (10% m. c.) and T 6 (9 % m. c.) . Th e chang es w er e mor e in
po lyprop ylen e than in paper b ag s. Chang e s in ash and f ib er w er e non sign if ic an t dur ing
th e stud y. In sect inf estation and mo u ld g rowth w er e also f avor ed by h igh er mo is tu re
con ten t of flour. Pap er p ack ag ing w as found to b e su itab le ag ainst insect inf estation and
mo u ld growth. To tal iron also show ed a decreasing trend w ith storage p er iod. Low er
f lour mo i s tur e ( T 6 = 9%) and p aper p ack ag ing w er e found to be su itab le for sto rag e
stab ility & long er shelf life of wheat flou r.
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INTRODUCTION
In Pak istan, wh eat is main ly
milled to who le wh eat flour for th e
produ ction of un le avened f lat br ead
lo cally known as Ch ap a ti wh ile rest
is used fo r o th er b ak er y p roducts lik e
br ead , b iscu its , cakes, pastr ies, pizzas
etc. Th e annu al produ ction of wh eat in
Pak istan is 19.23 milli on ton es and th e
area cov ered is 8.69 millio n h e ctares
(Anon . 2003).
Mo is tur e con ten t of f lour is
v er y impor ta n t reg ard ing its sh e lf lif e,
l o w e r the f lo u r mo i s tur e , the b e t te r i ts
sto rag e stab ility. Th e d e terio ration of
b ak ing qu ality is also less at lower
mo isture con ten t wh ich can be cred ited
to retarded resp iration and activ ity of
micr oorg an isms ( S taudt and Zeig ler,
1973)
Mo is tur e is an impo r tan t f ac tor
in con tro lling gr ain infestation. Insects
th at liv e on stor ed gr ains and th eir
produ cts depend upon th e mo is tu re
supply. Generally, mo istur e con ten t of
9% or low er restr icts inf estation.
Mo is ture is also of great imp ortance
for th e saf e s to rag e of ce re a ls and th e ir
produ cts regard ing micr oorg an isms,
b r and i ma g e t h a t th e b u y er ins t an t l y
r ecogn izes (Peter and Ax tell, 1993).
P re sen tly p ack ag ing ma te r ia ls
b e ing us ed in P ak is tan for f lou r a re
ju te, co tton and po lyprop ylene. Th ese
p ack ag es do no t pro tect the wh eat flour
p r o p er l y f r o m c o n t a mi n a t ion b y in se c t
p ests,
microb es,
sand,
dust
and
env iron mental mo isture.
In climate lik e Pak istan th e
shelf lif e of f lour is a ser iou s prob lem
MATERIALS
AND
METHODS
W heat Po lyprop ylene b ags and
mu l t i w a l l ( 3 l a yer s ) k r a f t p ap e r b ag s
w ere pu rchased fro m th e local ma rk et
of Fa is a lab ad.
P r epa rat ion o f Who le Wh eat Flou r
Sa mp les
T e mp er ing of wh ea t s amp le s
w as done at d ifferen t mo istur e lev e ls
wh ich were fo llowed b y milling and
Moisture content
Moisture content of
Treatment
of wheat (%)
tempered Wheat ( %)
8.4
17.50
T1
8.4
17.00
T2
8.4
16.00
T3
8.4
15.00
T4
8.4
14.00
T5
8.4
13.00
T6
th es e p ar a me ter s a s d es cr ib ed b y s te e l e t
a l. (1997).
Table 2
Mo is tu re
c o n t ent
( %)
11.84
11.67
11.33
10.95
10.57
9.79
C rud e
p ro t e in
( %)
10.95
11.10
11.30
11.37
11.40
11.42
C rud e
Fa t
( %)
2.06
2.07
2.08
2.09
2.09
2.10
C rud e
F i be r
( %)
2.49
2.48
2.49
2.49
2.50
2.49
Tota l
A sh
( %)
1.72
1.71
1.71
1.70
1.7
1.7
NFE
( %)
69.78
69.94
70.27
70.72
71.03
71.88
T 1 = 13.5% m.c.
T 2 = 13% m.c.
T 3 = 12% m.c.
T 4 = 11% m.c.
T 5 = 10% m.c.
T 6 = 9% m.c.
Tota l
I ro n
mg /Kg
40.17
40.17
40.06
40.17
40.21
40.19
Co lonies
of
Moulds
709
641
560
463
390
328
Storag e
P e r io d
(Day s)
0
15
30
45
60
Mo isture
c o n t ent
( %)
11.43
11.16
10.86
10.74
10.83
C rud e
p ro t e in
( %)
11.93
11.80
11.72
11.60
11.49
C rud e
Fa t
( %)
2.12
2.10
2.08
2.07
2.05
C rud e
F i be r
( %)
1.71
2.5
2.49
2.49
2.49
Tota l
A sh
( %)
1.72
1.71
1.70
1.70
1.70
NFE
( %)
70.01
70.44
70.83
70.92
70.80
Tota l
I ro n
mg /Kg
41.26
40.72
40.20
39.56
39.07
Co lonies
o f M o u ld s
152
241
575
685
926
Table 4
Packaging
Material
Polypropylene
bags
Paper bags
Table 5
Mo isture
c o n t ent
( %)
C rud e
p ro t e in
( %)
C rud e
Fa t
( %)
C rud e
F i be r
( %)
Tota l
A sh
( %)
NFE
( %)
Tota l
I ro n
mg /Kg
Co lonies
of
Moulds
10.97
11.79
2.08
2.49
1.70
70.56
40.14
521
10.98
12.04
2.09
2.49
1.70
70.63
40.15
494
Mean values for effect of storage, packaging material and treatments on the
insect infestation in whole-wheat flour
Treatment
Packaging Material
T1
T2
T3
T4
T5
Storage Period
0 days 15 Days 30 Days 45 Days 60 Days
++
+++
++
+++
++
--
P ap er
b ag s
prov id ed
more
pro tec tion ag a ins t th e ox yg en in th e
a t mo sph er e t o co me i n c o n ta c t w i th f lo u r .
Th e resu lts closely resemb le th e resu lts
ob tained b y Har id a s (1983) and Leelav ath i
e t a l. (1984) who also r epor ted th e similar
tr end of decr ease in crude fat dur ing
sto rag e. Crud e f iber and ash were no t
aff ected during th e study.
I ro n C o nt en t
T o ta l iron de cre a sed w ith s tor age
p er iod ; how ever , packag ing ma ter ial,
treatmen ts and in teraction d id no t h ave
imp act upon th is d e cr ease(Tab le 2 ,3,4) .
R e su l ts ar e c o l lab o r a t ed w i th Rub in e t a l.
CONC LU SION
Th e p re sen t s tud y r ev eals tha t T 6
h av ing 9% mo istur e con ten t and T 5 h av ing
10% mo isture con ten t in mu ltiwall kraft
p aper bag s prov id ed ma x imu m pro tection
again s t in sect inf estation and mo ld grow th.
Th e ph ysico- chemical ch anges w er e also
lower in th ese treatme n ts. Mu ltiwall kraft
p aper bag s w ere found to b e eff e ctiv e
again s t mould grow th , in sect inf estation,
lipo lytic activ ities, pro teo lytic activ ities
and mo isture chang es. So the f lour h av ing
9% mo is ture con ten t (T 6 ) w a s proved to b e
mo st appropr iate r egarding th e shelf life of
wh eat f lour.
L e e lav a th i, k . , P . H . Ra o , D . I n d r a n i and
S. R. Shurp a lek ar. 1984. Ph is coc h e mi c a l c h an g e s in w h o l e w h ea t
f lo u r ( A t ta ) a n d r e s u l t a n t a t ta
dur ing stor ag e. J. Food Sci. Tech .
H ar ida s, P. R. , K. Lee lav a th i and S . R.
Shu rpalekar.
1983. Co mp ar ative
stud ies on atta (who le wh eat f lour)
and r esu ltan t atta a by-produ ct of
r o l l e r f lo u r mi l l i n g i n d u s t r y. J .
Food Sci. Tech . 20(1) : 5-8.
REFERENCES
AA CC.
Staud t,