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The objective of this study was evaluate the effects of moisture and temperature during grain storage on the functional properties and isoflavone profile of soy protein concentrate. The protein concentrate was extracted from soybeans on the first day of storage and after 12 months of storage, at 12 and 15% moisture and at temperatures of 11, 18, 25, and 32 °C. The protein concentrate obtained from grains stored at 32 °C showed decreased extraction yield (51.6% with 15% of moisture) and protein solubility (24.8% with 15% of moisture) with increased emulsifying capacity (52.2% with 12% of moisture) and foam formation, compared with sample obtained at the start of the storage period. The isoflavone profile showed a decrease in the concentrations of glycosylated, malonyl, and acetyl isoflavones and a corresponding increase in the concentrations of aglycone isoflavones, with the magnitude of these changes increasing with increasing storage temperature and moisture content. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the physicochemical, morphological, crystallinity, thermal, and pasting properties of starches isolated from rice grains with brown, black, and red pericarp. Starch was isolated from the rice grains at initial storage time, and after 6 months of storage at different storage temperatures (16, 24, 32 and 40 °C). Starch isolated from the grains stored for 6 months at 40 °C showed darker coloration, surface deformation of granules, and a significant reduction in the extraction yield, final viscosity, enthalpy, and crystallinity, independent of the grain pericarp coloration. The time and storage temperature not influence the swelling power and solubility of starch isolated from grains with brown pericarp, while for the grains with black and red pericarp there was reduction in swelling power and solubility of starches isolated of grains stored at 40 °C. Grains stored at 16 °C showed minimum changes in starch properties. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the effects of grain moisture, temperature, and storage time on biochemical, digestibility, and technological parameters of carioca beans. The grains were stored at 16.7% and 13.8% of moisture at 12, 20, 28, and 36°C for 240 days. It was observed that a reduction in the storage temperature maintained the germination and vigor of the grains. The temperature of 36°C causes between 3.81% and 4.52% reduction in weight of a thousand grains and significant darkening. Carioca beans stored at 36°C exhibited hard‐to‐cook (HTC) defect at 80 days and increases in hardness after 240 days. The best digestibility indexes of carioca beans were obtained with refrigerated storage. The refrigerated storage (12°C) provides the best preservability of the grains throughout the storage, verified by the parameters biochemical, digestibility, and technological parameters. Practical applications: Carioca beans are among the most consumed beans in Brazil and their quality for consumption is directly influenced by storage conditions that alter color, nutritional value, bioactive, and cooking properties. Thus, this study seeks to present a practical and viable solution for stockist of bean grains, so that they can store these grains for long periods, maintaining the quality standards for commercialization. In addition, this technology allows the stockist to identify the best time for commercialization of the carioca beans, which has high added value. [ABSTRACT FROM AUTHOR]

Peanut (Arachis hypogaea L.) is a grain rich in lipids and highly susceptible to oxidative damage during storage. This study evaluated the effects of storing peanut grains at different temperatures, with and without shells, on oil quality parameters. Grains with a moisture content of 8 % were stored at temperatures of 18 and 25 ± 1 °C. The evaluations were performed at the beginning of storage, at 60, 120, and 180 days. The study demonstrated that in chemical analyses, peanut grains stored in the shell maintain conceivable lipid acidity levels, even with an increase over storage time. Beta carotene and tocopherols decreased during storage. Most treatments showed increased primary (K232) and secondary (K270) oxidation products. During storage, the fatty acid profile changed at high saturation values (linoleic to oleic). Therefore, it is suggested to store peanut grains for up to 180 days, with shells, in places that favor low equilibrium moisture content and temperature to maintain the grains and oil's physical and chemical qualities. [Display omitted] • Storage time affects the quality of peanut grains and their oil. • Increased storage temperature raises the lipid oxidation of peanut oil. • Tocopherols extracted from peanut oil decrease during storage. • Beta-carotene degradation increased with the rising storage temperature. • During storage, the fatty acid content increased its unsaturation. [ABSTRACT FROM AUTHOR]