Abstract
This study was conducted to investigate the changes in wheat grain quality that may occur during storage in different types of containers commonly used in Pakistan i.e. earthen pots, tin containers, cotton bags, jute bags and polypropylene bags. Freshly harvested grains of three different wheat varieties were stored in these containers for 12 months in two consecutive years i.e. 2003-04 and 2004-05, at existing environmental conditions at Food Quality & Nutrition Program of National Agricultural Research Centre, Islamabad. Samples were analyzed before storage and after every 4 months for different quality parameters i.e. moisture content, test weight, flour yield, falling number and fat acidity. Results of both years showed an increase in moisture content during storage that was least in cotton bags and earthen pots resulting in higher test weights and flour yield. Tin containers performed better in retaining low fat acidity values. Storage duration of 12 months generally increased moisture and fat acidity while decreased test weight and flour yield in both years. Falling number also increased in all containers during storage, but remained with in the limits usually required for baking purposes. However, the pattern was not uniform within both the years under study.
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Claims 7
Claim · model-written summary
Wheat moisture rose during storage, least in cotton bags and earthen pots.
- Taxon
- wheat
Triticum aestivumt0 - Treatment
- storagee0
- Outcome
- moisture contente0
- Direction
- increasee0
- Qualifier
- least in cotton bags and earthen potse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Results of both years showed an increase in moisture content during storage that was least in cotton bags and earthen pots resulting in higher test weights and flour yield”
t0“WHEAT”
Claim · model-written summary
Cotton bags and earthen pots yielded higher wheat test weights.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- cotton bags and earthen potse0
- Outcome
- test weightse0
- Direction
- highere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Results of both years showed an increase in moisture content during storage that was least in cotton bags and earthen pots resulting in higher test weights and flour yield”
t0“WHEAT”
Claim · model-written summary
Cotton bags and earthen pots yielded higher wheat flour yield.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- cotton bags and earthen potse0
- Outcome
- flour yielde0
- Direction
- highere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Results of both years showed an increase in moisture content during storage that was least in cotton bags and earthen pots resulting in higher test weights and flour yield”
t0“WHEAT”
Claim · model-written summary
Tin containers retained low fat acidity.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- Tin containerse0
- Outcome
- fat acidity valuese0
- Direction
- lowe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Tin containers performed better in retaining low fat acidity values”
t0“WHEAT”
Claim · model-written summary
Twelve months of storage increased wheat moisture and fat acidity.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- Storage duration of 12 monthse0
- Outcome
- moisture and fat aciditye0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Storage duration of 12 months generally increased moisture and fat acidity while decreased test weight and flour yield in both years”
t0“WHEAT”
Claim · model-written summary
Twelve months of storage decreased wheat test weight and flour yield.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- Storage duration of 12 monthse0
- Outcome
- test weight and flour yielde0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Storage duration of 12 months generally increased moisture and fat acidity while decreased test weight and flour yield in both years”
t0“WHEAT”
Claim · model-written summary
Falling number increased during storage in all containers while remaining within baking limits.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- storagee0
- Outcome
- Falling numbere0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Falling number also increased in all containers during storage, but remained with in the limits usually required for baking purposes”
t0“WHEAT”
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