Publication Date:
2023
Short description:
Exploring Lipid fraction, Aflatoxin Levels and Shelf Life in Industrial Biscuits / Altemimi, A.B., Haider, N.N., George, S.S., Haouja, I., Cacciola, F., Abedelmaksoud, T.G., Giuffre', A.M.. - In: CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE. - ISSN 2322-0007. - 11:3(2023), pp. 964-983. [10.12944/CRNFSJ.11.3.05]
abstract:
This study examined the presence of aflatoxins, fatty acid compositions, and storage stability in cookies (BSC), digestive biscuits (BSD), and crackers (BScr) produced in different countries. The findings showed that AFB2 and AFG2 were not found in the studied biscuits, but AFB1 was detected in BSD1-S, BSD1-I, BSC2-U, and BScr1-T, while AFG1 was only found in BSD1-S and BScr1-T. The saturated fatty acid content in BSC, BSD, and BScr samples varied from 20.69% to 45.90%, 10.90% to 47.03%, and 11.35% to 46.88%, respectively. The unsaturated fatty acid content in BSC, BSD, and BScr samples ranged from 11.31% to 59.17%, 12.40% to 74.24%, and from
Iris type:
1.1 Articolo in rivista
Keywords:
Fatty acid
List of contributors:
Altemimi, A. B.; Haider, N. N.; George, S. S.; Haouja, I.; Cacciola, F.; Abedelmaksoud, T. G.; Giuffre', A. M.
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