INFLUENCE OF TRIBOLIUM CONFUSUM DEVELOPMENT ON SELECTED PHYSICAL PROPERTIES OF SEMOLINA

Abstract

A total of 30 adult Tribolium confusum were captured from storage semolina silos and placed in 1 kg of fresh semolina. During 2 months of storage in the laboratory, impact of presence and development of these insects on selected properties of semolina were evaluated. Obtained results showed that T. confusum development caused an increasing of acidity, ash content, burn color and damaged fractions. Moreover, T. confusum presence leads to a loss of gluten properties, semolina water‐binding capacity, and an increase in hardness and adhesiveness of elaborate semolina dough. Microbiological evolution shows a constant increase in bacterial load during storage period. This bacterial level remained below the safety limit during the storage period. PRACTICAL APPLICATIONS For pasta and couscous industry, pest could be a major danger during storage of raw materials (semolina, wheat flour, maize flour, etc.). Tribolium confusum is one of the major insect present in durum wheat flour and its derivatives. This insect could cause great damage on the nutritional, hygienic, technological and sensorial qualities of this raw material. Evaluation of presence and development of insects, and especially T. confusum on selected properties of stored semolina could help pasta and couscous industries to determine the critical limits of identified critical control points in the semolina storage step.