Ayman S Mazahreh*
Professor, Al -BALQA Applied University and Prince Alia'a University College, Jordan
*Corresponding Author: Ayman S Mazahreh, Professor, Al -BALQA Applied University and Prince Alia'a University College, Jordan.
Received: January 30, 2020; Published: February 11, 2020
This study aims to evaluate by analysis the following on three different products of baby biscuit from three different firms: Vitamin E, moisture fat, refractive index, free fatty acid (FFA), peroxide value (PO), iodine number, totox and P-anasidine, melting point, rancimat value of the fat extracted from the biscuits sample at the beginning, and the end of 6-month at-room temperature in wood cupboard. At the beginning, and at the end the results were respectively as follows: the content of vitamin E which was (3.79,2.88) in mg/100 g dry matter in the products from three different firms. Moisture percentages were (4.0, 5.25), FFA (0.19, 0.34), PO (0.28, 0.52), iodine number (51.83, 59.93), refractive index (390.33, 430.67), P-anasidine (22.22, 23.57), fat % was (16.34), melting point was 24.4. Rancimat value of the fat was 75.57, Saturated. F.A was 38.187 Unsaturated. F.A was 49.77, Trans SFA was 11.7, Totox (22.77, 24.61) were evaluated by calculation. It may be concluded that 24% of vitamin E were lost during the storage period.
Keywords: Vitamin E; Babe Biscuit; Storage Period; Antioxidants
Citation: Ayman S Mazahreh. “Evaluation of Fat and Vitamin E in Some Baby Biscuit". Acta Scientific Nutritional Health 4.2 (2020): 01-03.
Copyright: © 2020 Mark Ayman S Mazahreh. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.