EFFECTS OF HEAT-TREATMENT ON LIPID DEGRADATION IN BAJRA FLOUR DURING STORAGE

被引：0
|
作者：
PATEL, KV
PARAMESWARAN, M
机构：
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1992年 / 29卷 / 01期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Moisture content and peroxide value increased while lipase activity and free fatty acids fluctuated in bajra flour during storage. Gas liquid chromatographic profile of free fatty acids showed a fall in the proportions of oleic, linoleic and palmitic acids with storage. Heating the flour prior to storage at 50 or 100-degrees-C for two hours lowered the rate of lipid degradation.
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页码：51 / 52
页数：2
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