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Physicochemical characterization and microbiology of wheat and rye flours

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dc.contributor.authorCardoso, Rossana V.C.
dc.contributor.authorFernandes, Ângela
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorRodrigues, Paula
dc.contributor.authorGonzález-Paramás, Ana María
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2019-01-28T11:57:47Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2019-01-28T11:57:47Z
dc.date.issued2019
dc.description.abstractSeven types of wheat and rye flours were studied regarding their physical and chemical properties, as well as the presence of mycotoxins and microorganisms. The results revealed that flours presented moisture and ash contents below the recommended maximum limit. They also presented a low lipid content, which helps avoiding changes in the flours’ smell and taste. From the microbiological analysis, comparing the refined rye and wheat flours, the counting in the analysed microorganisms was not significantly different. The whole flours presented high contents in almost all the tested microorganisms, highlighting the molds counting for the whole wheat flour and the aerobic plate counting for the whole rye flour. None of the samples presented Salmonella spp. Aflatoxins and ochratoxin A were not detected in any of the flours. To the best of our knowledge, this is the first characterization of wheat and rye flours for Portuguese consumers.
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013), L. Barros contract, A. Fernandes (SFRH/BPD/114753/2016) and S.A. Heleno (SFRH/BPD/101413/2014) pos-doc grants. This work is also funded by the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural®.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationCardoso, Rossana V.C.; Fernandes, Ângela; Heleno, Sandrina A.; Rodrigues, Paula; Gonzaléz-Paramás, Ana M.; Barros, Lillian; Ferreira, Isabel C.F.R. (2019). Physicochemical characterization and microbiology of wheat and rye flours. Food Chemistry. ISSN 0308-8146. 280, p. 123-129en_EN
dc.identifier.doi10.1016/j.foodchem.2018.12.063en_EN
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/15331
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationBioresidues of Agaricus bisporus Portobello as sustainable sources of vitamin D2: yield improvement by irradiation, refinement and stabilization to functionalize novel food formulations.
dc.relationObtaining of mycosterols to develop new functionalized foods: extraction, refinement, stabilization and incorporation into dairy products
dc.subjectMicrobiological analysisen_EN
dc.subjectMycotoxinsen_EN
dc.subjectPhysicochemical characterizationen_EN
dc.subjectRye flouren_EN
dc.subjectWheat flouren_EN
dc.titlePhysicochemical characterization and microbiology of wheat and rye floursen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUID/AGR/00690/2013
oaire.awardNumberSFRH/BPD/114753/2016
oaire.awardNumberSFRH/BPD/101413/2014
oaire.awardTitleBioresidues of Agaricus bisporus Portobello as sustainable sources of vitamin D2: yield improvement by irradiation, refinement and stabilization to functionalize novel food formulations.
oaire.awardTitleObtaining of mycosterols to develop new functionalized foods: extraction, refinement, stabilization and incorporation into dairy products
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBPD%2F114753%2F2016/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F101413%2F2014/PT
oaire.fundingStream5876
oaire.fundingStreamFARH
person.familyNameCardoso
person.familyNameFernandes
person.familyNameHeleno
person.familyNameRodrigues
person.familyNameBarros
person.familyNameFerreira
person.givenNameRossana V.C.
person.givenNameÂngela
person.givenNameSandrina A.
person.givenNamePaula
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
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person.identifier.ciencia-id2015-0434-AE7C
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person.identifier.ciencia-id2312-18AE-DA42
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-6870-0391
person.identifier.orcid0000-0002-0157-9873
person.identifier.orcid0000-0001-7224-1098
person.identifier.orcid0000-0002-3789-2730
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridL-5951-2014
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id57194701579
person.identifier.scopus-author-id30067731800
person.identifier.scopus-author-id7102639646
person.identifier.scopus-author-id35236343600
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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