Premium
The keeping qualities of different grades of maize meal stored under different climatic conditions
Author(s) -
TWISK P. VAN
Publication year - 1970
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1970.tb01569.x
Subject(s) - meal , food science , thiobarbituric acid , shelf life , chemistry , agronomy , mathematics , zoology , biology , antioxidant , biochemistry , lipid peroxidation
Summary The effects of prolonged storage on the quality of commercial maize meal were investigated. Maize meal was stored in atmospheres corresponding to climatic conditions prevailing in the more important ‘consumer areas’in South Africa. the storage stability of the three main grades of maize meal, viz. unsifted granulated, sifted granulated and special sifted granulated, which differ in fat and fibre contents, was investigated. Furthermore, the relative merits of polyethylene and cotton as packaging material were studied. It was found that evaluation by means of acidity number and peroxidase activity values yielded results which provided the best basis for predicting the level of acceptance (by sensory evaluation) at that time and after further storage. Peroxide values, thiobarbituric‐acid number and catalase activity could not be recommended as criteria for the evaluation of maize meal. It was found that all grades of maize meal, stored under relatively favourable climatic conditions, remained in edible condition for a longer period when packaged in cotton bags than when polyethylene was used. the reverse was found to be the case when ambient humidities were very high (75% or greater). the shelf life of maize meal decreased with increasing fat content, this effect being most significant at elevated temperatures and high humidities.