Estudo para estabelecer os parâmetros de relação entre o teor de sais minerais e a colorimetria na farinha de trigo

Abstract

The milling process to obtain white wheat flour can be defined as the reduction of endosperm to flour, preceded by the separation of bran and germ. Wheat flour is classified according to IN 08/2005 of the Ministry of Agriculture, Livestock and Supply (MAPA) and its quality can be evaluated considering moisture, ash content and protein. The ash content is strongly influenced by the extraction of the flour, the one that has the highest degree of extraction (that is, the greater amount of endosperm removed) will therefore have higher ash content and influence the color of the flour. The general objective of this work was to evaluate the correlation between the ash content and the color of wheat flour. The ash content (iron, sodium, potassium, magnesium and phosphorus) was evaluated according to the International Association for Cereal Science and Technology (ICC) methodology. The color measurement was performed with the Konica Minolta model 'CR-410' colorimeter. A total of 292 samples were collected and analyzed in triplicate, where their results were treated in the RStudio statistical program, to obtain a mathematical model to evaluate the correlation between ash content and flour color, aiming to increase the agility of the milling industries. Through the results, it was evaluated through the scatter plot that there is a strong negative correlation, that is, the results are inversely proportional so the data were applied to the Pearson model where it presented a correlation of -0.95%, between Color variables L * and Gray were then applied to the linear regression model for the development of the equation and with this was found the R2 of the data, which obtained an explanation of 91%, thus giving rise to the mathematical formula. With the results found indicate that there is a strong correlation between them and that the mathematical model found can help the milling industry with a preview of the ash result, but for some flour typifications the mathematical model does not match the original result (practice). , this originates due to some compositions that a certain flour has and which is high in ash content, it is also evident that the genotype of wheat also influences, so the mathematical model is indicated only for purer flours, which has less ash content. Thus, further studies will be necessary to evaluate the composition of the flour and its genotype.