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    Graded paper in Food Chemistry

    Copyright:

    © All Rights Reserved
    Download as PDF or read online from Scribd
    Flag for inappropriate content
    4 views9 pages

    Moisture Determination of Wheat Flour

    Uploaded by

    Cara Galingana
    Graded paper in Food Chemistry

    Copyright:

    © All Rights Reserved
    Download as PDF or read online from Scribd
    Flag for inappropriate content
    of 9
    é y 33 Group members: Azarcon, Vallerie Date Submitted: August 24, 2015 is} Cequefia, Sheila Mae Galingana, Cara Lopez, Jamille Sayson, Stewart Inwo = Yan, Donna Mae temas — Experiment no. 4 ae gee Determination of Moisture Cope i (Ordinary Oven Drying Method and Distillation Method) *er#<5 Ree = foie 1. INTRODUCTION Moisture determination is essential in analyzing the quality and stability of foods (Bradley 2003). The moisture content of wheat flour affects grain storability; as moisture content over 14.5% attracts mold, bacteria and insects. On the other hand, wheat flour with low moisture content is more stable for storage. Moisture content is also adjusted by flour millers milling. Water is being added to reach the standard moisture level, making it an ingi profitability in milling. (Wheat Marketing Center Inc. 2004) The moisture content of wheat flour is usually determined by oven drying methods. Weight changes in oven drying are assumed to be due to the removal of moisture from the sample. The weight change is then used to determine moisture content in percentage (%) (Bradley 2010). Oven drying temperature depends upon the type of grain used. For wheat flour, Ahonc'2006) recommends 13043: for 2.000 grams sample. cioprigionce hors, ‘Another method used for moisture determination is distillation. The separation of ‘moisture from the sample is quantitated directly by volume. This method involves co-distilling the moisture in the sample with toluene, which is a solvent with high boiling point and immiscible in water. The mixture that distills off is collected and measured in milliliters (mL) (Bradley 2010) ‘ ner The objective of this sea to study different moisture determination methods aw and its underlying principles for wheat flour. Specifically, it aimed to determine and analyze the Moisture content of wheat flour ay drying and distillation methods. The experiment also aimed to compare the results from the two methods and assess the accuracy and precision of results based on the literature value of moisture content of wheat flour. Analysis was done usi tic kB phot ay or obgetive ll. METHODOLOGY ‘Sample Preparation Wheat flour sample (Cole's Pinoy Sweet Treats, Manila) was bought from Robinson's Place Supermarket at Ermita. The sample was packaged in a double layered laminated bag. Immediately after opening, the wheat flour was stored in an airtight container with gasket (Japan Home) which was washed with detergent and air-dried beforehand. The sample was kept in the freezer when not in use. Ordinary Oven Drying Method Ordinary oven drying method was do First, 2.000 grams of sample were weighed {nto three aluminu spread over the bottom of the dish. The sAmple was dried in an ordinary oven (Weber Electric Oven, 1968) maintained at 100 t he samples were retumed to the oven at the same temperature range and were dried Overnight. The sample weight after drying was taken as its dry weight. Jer wong randy 7 in the moisture Distillation Method The next method was reflux distillation. Six grams of sample were weighed and placed in’ a 250-mL dry extraction flask. Next, 100 milliliters of toluene were added and distilled off the water content using the moisture distillation set-up. The rise in volume of water at the calibrated side arm of the receiver (Bidwell-Sterling moisture trap) was observed. Heating was stopped as soon as the level remained constant for 10 minutes. The set-up was cooled to ambient temperatures before the volume of water in the trap was measured. The contents of the trap were swirled, which caused the moisture adhering on the side to settle. The water level was recorded to the nearest tenth of a milliliter. Toluene was recovered and measured in a graduated cylinder. The trap was washed thoroughly and rinsed with acetone. Then, the trap was dried in an oven for 10 minutes at 100°C. The trap was cooled and reattached onto the distillation set-up. The next sample was placed in another dry extraction flask. The same operations were done for the succeeding trials. Three trials were done for this method. rated Sane So piifieg by Statistical Analysis wie a tg The statistical analysis used in the experiment uses the dry and wet basis moisture contents of ordinary oven drying and distillation method. Means and standard deviations of the moisture content were calculated. A t-test for two ae unequal variance with 95% confidence level was also used. lll, RESULTS AND DISCUSSION Moisture content of the wheat flour sample (Cole's Pinoy Sweet Treats, Manila) was determined using two methods: ordinary oven drying method and distilation method. It can be seen in figure 1 that the %moisture content of wheat as determined using ordinary oven drying method (14.820.4 % wet basis, 17.4%0.5% dry basis) was higher than that of the moisture content observed using the distillation method (8.8820.97% wet basis, 9.75:1.17% dry basis) (CKag2sing t-test for unknown or unequal variances, it was found out that the values of moisture fa content (both wet and dry basis) obtained using the two methods were significantly different weno (P<0.05). This may indicate the difference between the two methods in terms of their precision, ‘accuracy and sensitivity. Also it can be an indication of the advantages and disadvantages of each method in relation to the possible errors occurring in performing the said methods of analysis. Figure 1. Comparison of % moisture content wet basis (1) and dry basis (2) values observed using ordinary oven drying method and distillation method ok show ov Fable whet ptt ot pepetdh 2 | li cs ox Kiso jok The % moisture wet basis of the sample observed by ordinary oven drying ee when compared to the 12.92+1.82% moisture content observed by Jagannadham, et. al. (2014) Using the same method, has an error of 14.6%. However, when values (wet basis) from both methods were compared to the approximate moisture reported by the USDA (as cited by Bradley, 2003) for wheat flour equivalent to 10.3 %, errors of 43.6% and 13.8% were calculated for ordinary oven drying and distillation methods respectively. Therefore precision is high for both methods but accuracy of the values were low. i wrstthiock ? CN? ge dtcumion par Prcitin pa me Ordinary oven drying method is done by weighing the sample onto a dried pre-wei ‘aluminum pan and spreading the sample evenly and as thin as possible to increase the

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