Natural Strategies to Enhance the Storage Stability of Whole Wheat Flour

BEDİR Y., KARAOĞLU M. M.

Journal of Culinary Science and Technology, 2025 (ESCI, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1080/15428052.2025.2595495
  • Dergi Adı: Journal of Culinary Science and Technology
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus, Compendex, Hospitality & Tourism Complete, Hospitality & Tourism Index
  • Anahtar Kelimeler: Antioxidants, Clean-label, functional flour, rosehip seed, Sage
  • Atatürk Üniversitesi Adresli: Evet

Özet

This study investigated the effects of moisture, wheat cleaning, and herbal additives on the storage stability of WWF. Wheat was cleaned (dry or wet), milled, supplemented with 1.5% sage or 2% rosehip seed, adjusted to 8% or 14% moisture, and stored (180 days). pH, free acidity, TPC, antioxidant activity, PV, TBA and microbial counts were analyzed. Samples at 14% moisture deteriorated rapidly, with acidity 9.01%, PV 32.30 meq O2/kg, TBA 52.2 μmol MDA/kg, and m.c 5.3 log CFU/g. At 8%, spoilage was suppressed (acidity 7.0%, PV 9.57 meq O2/kg, m.c 4.7 log CFU/g). Sage provided the strongest protection, lowering PV and TBA by 25–30% and maintaining 20–25% higher TPC (~190 mg GAE/100 g). Rosehip raised initial TPC (233.8 mg GAE/100 g) and antioxidant activity (~80% inhibition) but was less effective long term. Combining dry cleaning, 8% moisture, and sage doubled WWF shelf life from 90 to 180 days.