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دوره 21، شماره 150 - ( 1403 )
جلد 21 شماره 150 صفحات 53-44 |
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Montesqrit M, Harnentis H, Pratama Y. The effects of bay leaf (Syzygium polyanthum) infusion on the quality of soaked corn with high aflatoxin content during storage. FSCT 2024; 21 (150) :44-53
URL: http://fsct.modares.ac.ir/article-7-72888-fa.html
URL: http://fsct.modares.ac.ir/article-7-72888-fa.html
The effects of bay leaf (Syzygium polyanthum) infusion on the quality of soaked corn with high aflatoxin content during storage. مجله علوم و صنایع غذایی ایران. 1403; 21 (150) :44-53
چکیده: (313 مشاهده)
This study aimed to evaluate the effect of bay leaf (Syzygium polyanthum) infusion on preserving the quality of corn during storage. The research employed an experimental approach using a Completely Randomized Design (CRD) with five treatments and four replications. The treatments included A (control corn), B (25% (v/v) bay leaf infusion), C (50% (v/v) bay leaf infusion), D (75% (v/v) bay leaf infusion), and E (100% (v/v) bay leaf infusion). The observed variables included damaged kernels, mouldy kernels, moisture content, and aflatoxin content. Corn with high aflatoxin content was immersed in bay leaf infusion according to the respective treatments and then stored for four weeks. The research results showed that soaking corn with high aflatoxin content in bay leaf infusion (had a significant effect (P<0.01) on moisture and aflatoxin content but did not have a considerable impact (P>0.05) on damaged kernels and mouldy kernels. Based on the research findings, it was concluded that the application of 100% (v/v) bay leaf infusion improved the quality of corn during a 4-week storage period, with the percentage of damaged kernels at 4.75%, mouldy grains at 0.75%, moisture content at 14.60%, and a decrease in aflatoxin content by 41.11% (150-88.33 ppb).
نوع مقاله: پژوهشی اصیل |
موضوع مقاله:
شیمی مواد غذایی
دریافت: 1402/9/20 | پذیرش: 1403/2/8 | انتشار: 1403/4/1
دریافت: 1402/9/20 | پذیرش: 1403/2/8 | انتشار: 1403/4/1
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