Abstract
Biochemical changes in wheat grains stored at 10, 25 and 45 °C for six months were studied. A significant decrease in pH and an increase in titratable acidity was observed during storage of wheat grains at 25 °C and 45 °C. Moisture contents of wheat grains decreased by 15% at 25 °C and 26% at 45 °C during six months of storage. A significant decrease in water soluble amylose (20–28%) along with an increase in insoluble amylose contents (7.6–17%) were observed during storage at 25 and 45 °C. Amylase activity of the samples showed a decrease as the storage progressed. Total soluble sugars increased by 9% at 10 °C and 12% at 25 °C; a 37% decrease was observed after six months storage at 45 °C. Total available lysine decreased by 18.0% and 22.6% at 25 and 45 °C, respectively, after six months storage. In vitro protein digestibility of wheat grains decreased by 5.00% at 25 °C and 10.28% at 45 °C during six months of storage. However, no significant biochemical changes occurred during storage at 10 °C.
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Rehman, ZU., Shah, W. Biochemical changes in wheat during storage at three temperatures. Plant Foods Hum Nutr 54, 109–117 (1999). https://doi.org/10.1023/A:1008178101991
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DOI: https://doi.org/10.1023/A:1008178101991