Agricultural Journal
ISSN: Online 1994-4616ISSN: Print 1816-9155
Abstract
This study seeks to determine the vitamin E content in breakfast biscuits produced by three various companies, whether plain, vanilla, or cocoa‐flavored. The biscuits are examined after production and after a six‐month storage period to calculate losses during shelf life and to determine differences between companies and products. This research paper has used the experimental statically method and has been applied to samples of biscuits that taken from three factories on the day of production. These sample have been stored for a period of 6 months. Careful examinations have been made for each of these samples to find out the differences between the day of production and the end of the storage period. First and at the end of the storage period the moisture percentage in the three products increases. While the average of the moisture at the beginning was 3.36, it increases to 4.76 at the end‐which calculates up to a 41.67% increase (p<0.05). Second the content of vitamin E in the three products decreases after the end of the storage period from 2.239‐1.943 which is a 15% loss (p>0.05). Third, since vitamin E provides protection against oxidation the peroxide in the three products at the end of the storage period increases. The average in the beginning, is 0.286, then it increases to 0.842 at the end of the period‐which calculates up to a 194.4% increase (p<0.05). Vitamin E, lipid oxidation, storage period, breakfast biscuit.
How to cite this article:
Ayman Sulyman Mazahreh and Hussein Omar Alkhozahe. Evaluation of Fat and Vitamin E Extracted From Some Plain, Vanilla, or Cocoa Flavored Breakfast
Biscuits.
DOI: https://doi.org/10.36478/10.59218/makaj.2023.1.1.4
URL: https://www.makhillpublications.co/view-article/1816-9155/10.59218/makaj.2023.1.1.4