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Fat acidity as a factor of deterioration changes during cereal products storage

Conference Paper · April 2015

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Anna Szafranska
Instytut Biotechnologii Przemysłu Rolno-Spożywczego
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 Fat acidity as a factor of deterioration changes
during cereal products storage
Anna Szafrańska
Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology Department of Grain Processing and Bakery Rakowiecka 36, 02-532 Warsaw Poland e-mail: anna.szafranska@ibprs.pl

INTRODUCTION
When cereal products deteriorate in storage, various chemical changes occur. Under ideal storage conditions, these changes progress very slowly, but when storage conditions are unfavorable, they progress more
rapidly, reflecting faster deterioration. The breakdown of fats by lipases and the liberations of free fatty acids is the most rapid chemical change during grain products deterioration. A fat acidity test (ISO 7305) has been
developed to estimate the degree of soudness of grain and cereal products. Fat acidity can be an indicator of biochemical changes during storage of cereal products. Fat acidity is defined as the number of miligrams of
potassium hydroxide required to neutralize the free fatty acids from 100 g of cereal products and calculated to a moisture-free basis. The limit of fat acidity (50 mg KOH/100 g db) was applied by Codex Allimentarius only
to white flours of extraction rates up to 75%. Control analyzed made by Agricultural and Food Quality Inspection in Poland showed that fat acidity level in fresh wheat and rye flour with ash content above 0.5% db often do
not meet this requirement of Codex Allimentarius.

OBJECTIVE
The aim of this study was to determine the differences in fat acidity in selected cereal grain and cereal products (wheat, rye and corn flours; barley, buckwheat and corn groats; oat and barley flakes) obtained from the
milling companies in Poland. The level of changes of this parameter during storage of cereal products in different temperature condition was also determined.

MATERIAL AND METHODS

To assess the fat acidity level in fresh cereal products different types of wheat flour (130 samples), rye flour (50 samples), wheat grits (20 samples), barley flakes (12 samples), buckweat groats (15 samples), corn groats
(14 samples), barley groats (15 samples) and oat flakes (15 samples) were tested. Cereal products samples were collected just after production from milling companies in Poland.
Choosen cereal products were stored separately for above 10 months at 10oC and at a room temperature of 20-25oC. The samples were analyzed for fat acidity (according to PN-ISO 7305), moisture content
(PN-EN ISO 712) and ash content (PN-EN ISO 2171).

RESULTS
130 220 220
Fat acidity (mg KOH/100 g db)

120
Fat acidity (mg KOH/100 g db)

200

Fat acidity (mg KOH/100 g db)

200
110
180 180
100
160 160
90
80 140 140
70 120 120
60 100 100
50 80 80
40
60 60
30
40 40
20
10 20 20
0 0 0
0,0 0,1 0,2 0,3 0,4 0,5 0,6 0,7 0,8 0,9 1,0 1,1 1,2 1,3 1,4 1,5 1,6 1,7 1,8 1,9 2,0 0 4 8 12 16 20 24 28 32 36 40 0 4 8 12 16 20 24 28 32 36 40
Ash content (% db) Storage time (weeks) Storage time (weeks)
type 450 type 450 Krupczatka type 500 type 550 type 650 type 750 type 1050 type 1400 type 1850 type 450 type 750 type 1850 Graham type 450 type 750 type 1850 Graham

Fig. 1. Fat acidity and ash content of tested wheat flour samples. Fig. 4. Fat acidity changes during storage of wheat flour type 450, Fig. 5. Fat acidity changes during storage of wheat flour type 450,
type 750 and type 1850 Graham at room temperature. type 750 and type 1850 Graham at 10oC.

130 220 220

120
Fat acidity (mg KOH/100 g db)

Fat acidity (mg KOH/100 g db)

200 200
Fat acidity (mg KOH/100 g db)
110
180 180
100
160 160
90
80 140 140
70 120 120
60 100 100
50 80 80
40
60 60
30
20 40 40
10 20 20
0 0 0
0,0 0,1 0,2 0,3 0,4 0,5 0,6 0,7 0,8 0,9 1,0 1,1 1,2 1,3 1,4 1,5 1,6 1,7 1,8 1,9 2,0 0 8 12 16 20 24 28 32 36 40 44 48 52 0 8 12 16 20 24 28 32 36 40 44 48 52
Ash content (% db) Storage time (weeks) Storage time (weeks)
type 500 type 720 type 1150 type 1400 type 2000 Buckwheat groats Oat flakes Rye flour type 720 Corn flour Buckwheat groats Oat flakes Rye flour type 720 Corn flour

Fig. 2. Fat acidity and ash content of tested rye flour samples. Fig. 6. Fat acidity changes during storage of buckwheat groats, Fig. 7. Fat acidity changes during storage of buckwheat groats,
oat flakes, rye flour type 720 and corn flour at room temperature. oat flakes, rye flour type 720 and corn flour at 10oC.

180 180
Table 1. Proposed maximum requirements for fat acidity in 160 160
Fat acidity (mg KOH/100 g s.m.)

different cereal products 150

Fat acidity (mg KOH/100 g db)

160 160

140 140
Cereal product Fat acidity (mg KOH/100 g db) 130
140 140

120 120
120 120
Wheat flour: 110
type 450 50 100 100
100 100

type 750 90 90
80 80
80 type 1850 160
80

70
60 60
60 60

Wheat grits 50 50
40 40
40 40

Rye flour:
30
type 720 90 20 20
20 20

type 2000 140 10

0 0

Corn products: 0 0
Wheat Triticum Barley Rye Corn Oat wheat grits barley buckweat corn groats barley oat flakes
grits and groats 100
Cereal grain flakes groats groats
flour 200 Cereal products
Mean min max mean min max
Oat flakes 160
Fig. 3. Fat acidity in cereal grains. Buckwheat groats 90 Fig. 8. Fat acidity in cereal products.

CONCLUSION
1. Fat acidity of fresh wheat and rye flour samples delivered directly from the production were different according to type of flour and ash content. Wheat flour samples type 450, type 500 and type 550 which ash content
is below 0.60 % db were characterized by the lowest fat acidity, in the range of 18-38 mg KOH/100 g db. Fat acidity in these types of flour met requirements of Codex Allimentarius for this parameter which should not
exceed 50 mg KOH/100 g db. Wheat flour type 750, type 1400 and type 1850 with ash content above 0.60% db were characterized by higher fat acidity, in the range of 33-127 mg KOH/100 g db.
2. Fat acidity of fresh rye flour type 500, type 720, type 1400 and type 2000 was higher than in wheat flours.
3. Fat acidity was positively correlated with ash content (correlation coefficient respectively: r = 0.811 for wheat flour and r = 0.607 for rye flour).
4. Fat acidity determined in cereal products was different according to cereal from which it was produced, form of a product, granularity and technological process. Fat acidity in tested cereal products can be rank from
the lowest to the highest as follow: wheat grits (fat acidity in the range of 14-31 mg KOH/100 g db), barley flakes (34-66 mg KOH/100 g db), buckwheat groats (45-77 mg KOH/100 g db), corn groats (35-86 mg
KOH/100 g db), barley groats (51-82 mg KOH/100 g db), oat flakes (50-160 mg KOH/100 g db).
5. Fat acidity increased during storage of all tested cereal products regardless of storage temperature, type of package and mass unit. Faster deterioration was detected for products stored at room temperature than at
10oC. Fat acidity of wheat flours with ash content below 0.50% db increased during storage but did not exceed the level 50 mg KOH/100 g db. Fat acidity increased from 79 to 205 mg KOH/100 g db after 40 weeks of
storage at 20-25oC of wheat flour type 1850 Graham. 40 weeks of storage at room temperature increased the fat acidity by 30, 61 and 84% for buckwheat groats, rye flour type 720 and corn flour, respectively.

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