Enhanced lipid stability in whole wheat flour by lipase inactivation and antioxidant retention

Devin J. Rose, Lynn V. Ogden, Michael L. Dunn, Oscar A. Pike

Research output: Contribution to journalArticle

25 Citations (Scopus)

Abstract

The purpose of this study was to determine the effectiveness of dry heat, steam, and microwave treatments in decreasing lipase activity, while retaining antioxidant activity, to stabilize whole wheat flour against lipid degradation during storage. Bran was heat-treated in 230-g batches using four levels (exposure times) for each of the three treatment methods. Lipase activity and antioxidant activity were quantified for all treatment combinations. None of the treatments significantly decreased antioxidant activity; the levels determined to be optimal, inasmuch as further heating did not significantly decrease lipase activity, were 25 min of dry heat, 60 sec of microwave (1000W), and 60 sec of steam. These treatments effectively decreased lipase activity by 74, 93, and 96%, respectively. Optimum treatments were evaluated for acceptance using a consumer sensory panel during a 12-month storage period. No significant differences in acceptance were found between the control and any of the samples either at baseline or after storage. This suggests that whole wheat flour can be stabilized against lipolysis by utilizing the treatments described in this study without decreasing antioxidant activity, and that manufacturers may utilize these treatments without risking decreased consumer acceptance.

Original languageEnglish (US)
Pages (from-to)218-223
Number of pages6
JournalCereal Chemistry
Volume85
Issue number2
DOIs
StatePublished - Mar 1 2008

Fingerprint

whole wheat flour
Flour
Lipase
Triticum
inactivation
Antioxidants
antioxidant activity
Lipids
heat
antioxidants
consumer acceptance
Hot Temperature
Steam
lipids
Microwaves
steam
microwave treatment
Lipolysis
bran
lipolysis

ASJC Scopus subject areas

  • Food Science
  • Organic Chemistry

Cite this

Enhanced lipid stability in whole wheat flour by lipase inactivation and antioxidant retention. / Rose, Devin J.; Ogden, Lynn V.; Dunn, Michael L.; Pike, Oscar A.

In: Cereal Chemistry, Vol. 85, No. 2, 01.03.2008, p. 218-223.

Research output: Contribution to journalArticle

Rose, Devin J. ; Ogden, Lynn V. ; Dunn, Michael L. ; Pike, Oscar A. / Enhanced lipid stability in whole wheat flour by lipase inactivation and antioxidant retention. In: Cereal Chemistry. 2008 ; Vol. 85, No. 2. pp. 218-223.
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