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Distribution of free lipids and their fractions in wheat flour milled streams

Prabhasankar, P. and Vijaya Kumar, M. and Lokesh, B. R. and Haridas Rao, P. (2000) Distribution of free lipids and their fractions in wheat flour milled streams. Food Chemistry, 71. pp. 97-103. ISSN 0308-8146

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Official URL: http://www.elsevier.com/locate/foodchem

Citations: 8 in Google Scholar


Abstract

Polar and non-polar lipids both play an important role in determining the quality of wheat flour and its suitability for different bakery products. In order to develop specific flours for different end-uses, polar and non-polar lipid content were determined in streams and both showed wide variation. The total free non-polar lipid (TFNPL) content varied from 0.54 to 1.8% (db) while total free polar lipid (TFPL) content varied from 0.11 to 0.34% (db) in different flour streams indicating the preponderance of TFNPL. Triglycerides were the predominant fraction present in TFNPL while glycolipids predominated in the TFPL fraction. The amounts of these fractions were greater in the IV break stream. In the case of saturated fatty acids, palmitic acid was predominant in TFNPL fractions, whereas, stearic acid was predominant in TFPL. The levels of oleic acid were higher in TFNPL (16.9 to 33.6%). Linoleic acid was the predominant unsaturated fatty acid in both TFNPL and TFPL fractions.

Item Type: Article
Uncontrolled Keywords: Lipids; Fatty acids; Wheat; Milled streams
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Jun 2005
Last Modified: 28 Dec 2011 09:24
URI: http://ir.cftri.com/id/eprint/11

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