Citation
Garcia Faure, R. and García Olmedo, Francisco and Vallejo Acevedo, J.M.
(1968).
Estimation of Triticum aestivum in pasta flour: interspecific limits for sitosteryl palmitate content.
"Journal of the Science of Food and Agriculture", v. 19
(n. 6);
pp. 322-324.
ISSN 0022-5142.
https://doi.org/10.1002/jsfa.2740190608.
Abstract
Sitosteryl palmitate (SP) content of flour was shown to be not significantly affected by normal variations in milling yield. Since the distribution of fat in a wheat kernel does not follow the same pattern as does SP, it is preferable to consider SP content on the basis of DM content of the flour. A survey of 46 Triticum aestivum and 24 T. durum flours showed that the latter contained SP, but its level did not exceed 1.5 mg/100 g. T. aestivum varieties show a two-peak distribution, with the maxima at approximately 4 mg/100 g and at 12 mg/100 g, respectively. Three T. aestivum flours were within the T. durum range and three others were close to it. Limits for sitosteryl palmitate content in T. aestivum and T. durum were tentatively established at 16.5 mg/100 g and 1.5 mg/100 g respectively. Based on these limits, a method is proposed for the estimation of the minimum amount of T. Aestivum in a mixture.
