Rancidity development in millet species stored in different storage conditions and evaluation of free fatty acids content in tested samples

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F14%3A00002893" target="_blank" >RIV/00027006:_____/14:00002893 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60460709:41340/14:66662

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Rancidity development in millet species stored in different storage conditions and evaluation of free fatty acids content in tested samples

Popis výsledku v původním jazyce

Rancidity development was studied in 22 samples of selected millet species (Panicum miliaceum, Setaria italica, Pennisetum americanum, Echinochloa frumentacea and Eleusine coracana). Fat content was evaluated in the foxtail millet (Setaria italica) and proso millet (Panicum miliaceum) varieties. The effects of different storing conditions, three processing designs (flour, groats and whole grains) and the content of unsaturated fatty acids on the development of rancidity have been studied. Changes duringthe 16-week storage period were evaluated as titratable acidity, using a slightly modified standard method for titration according to the Czech State Norm (CSN) 56 0512-9. The most significant changes were found in processed grains, especially in groats. Great differences were found between storing conditions and titratable acidity almost doubled in laboratory conditions. The highest changes appeared in whole grains of pearl millet (Pennisetum americanum) sample; on the other hand, the

Název v anglickém jazyce

Rancidity development in millet species stored in different storage conditions and evaluation of free fatty acids content in tested samples

Popis výsledku anglicky

Rancidity development was studied in 22 samples of selected millet species (Panicum miliaceum, Setaria italica, Pennisetum americanum, Echinochloa frumentacea and Eleusine coracana). Fat content was evaluated in the foxtail millet (Setaria italica) and proso millet (Panicum miliaceum) varieties. The effects of different storing conditions, three processing designs (flour, groats and whole grains) and the content of unsaturated fatty acids on the development of rancidity have been studied. Changes duringthe 16-week storage period were evaluated as titratable acidity, using a slightly modified standard method for titration according to the Czech State Norm (CSN) 56 0512-9. The most significant changes were found in processed grains, especially in groats. Great differences were found between storing conditions and titratable acidity almost doubled in laboratory conditions. The highest changes appeared in whole grains of pearl millet (Pennisetum americanum) sample; on the other hand, the

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/QI111B154" target="_blank" >QI111B154: Bezpečnost cereálních bioproduktů z pohledu výskytu alternáriových a fusariových mykotoxinů.</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2014

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food, Agriculture & Environment

ISSN

1459-0255

e-ISSN

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Svazek periodika

12

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

FI - Finská republika

Počet stran výsledku

6

Strana od-do

101-106

Kód UT WoS článku

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EID výsledku v databázi Scopus

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