Evaluation of wheat semolina in refrigerated storage
Keywords:
semolina, packaging, storage and microorganismsAbstract
The behavior of wheat semolina packed in bags of two materials (multilayer paper and knitted polypropylene) and stored at 10 °C and 90 % relative humidity was evaluated. Every 30 days samples were taken until the rejection occurred. Moisture, alveogram, cooking test, total count of aerobic mesophilic microorganism, moulds, yeasts, coliforms and insect detection were evaluated. The semolina experienced a significant increase in moisture in both types of packages, surpassing the limits of the standard. There were no significant changes in the W, but P significantly increased and L decreased. Variations occurred in the results of the cooking test with increase of the water absorbed by the pasta and the solids dissolved in the cooking water, but these did not affect the sensorial quality that was good throughout the period. The semolina was rejected in both packages at 120 days by the increase of moulds with values of 105 cfu/g and higher. Insect infestation was not detected during the entire period of storage.
Keywords: semolina, packaging, storage and microorganisms.
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