Biochemical indicators of shelf life of buckwheat flour during storage

The major cause of flour quality decline at the time of storage is breakdown of lipid and resultant rancidity. The oxidative and hydrolytic rancidity in two varieties of buckwheat flour was analyzed at regular intervals of every fifteen days for up to two months at room temperature (25°C) and refrigerated condition (4°C). For oxidative rancidity, the variations in the crude fat content, acid value and peroxide value were investigated and recorded during the storage period. Upon storage the crude fat content decreased considerably in both the varieties at 25°C and 4°C. The acid value and peroxide value increased considerably in both the varieties at 25°C and 4°C. For hydrolytic rancidity, the changes in the lipase, lipoxygenase and peroxidase enzyme activity were examined. The stored buckwheat flour had a considerable decrease in the lipase, lipoxygenase and peroxidase activity at both 25°C and 4°C. Findings of the current investigation depict that the oxidative and hydrolytic rancidity parameters are accountable for higher deterioration in buckwheat flour shelf life during storage at 25°C as compared to storage at 4°C.