Exploring Lipid Fraction, Aflatoxin Levels and Shelf Life in Industrial Biscuits-Reference-Cited by-同舟云学术

Exploring Lipid Fraction, Aflatoxin Levels and Shelf Life in Industrial Biscuits

Published:2023-12-31 Issue:3 Volume:11 Page:964-983
ISSN:2322-0007
Container-title:Current Research in Nutrition and Food Science Journal
language:en
Short-container-title:Curr Res Nutr Food Sci

Author:

Altemimi Ammar B.¹^ORCID,Haider Noor N.¹^ORCID,George Saher S.¹^ORCID,Haoujar Imane²,Cacciola Francesco³,Abedelmaksoud Tarek Gamal⁴^ORCID,Giuffrè Angelo Maria⁵^ORCID

Affiliation:

1. 1Food Science Department, College of Agriculture, University of Basrah, Basrah, Iraq.

2. 3Laboratory of Biotechnology and Applied Microbiology, Department of Biology, Faculty of Sciences of Tetouan, Abdelmalek Essaadi University, Tetouan, Morocco.

3. 4Department of Biomedical, Dental, Morphological and Functional Imaging Sciences, University of Messina, Messina, Italy.

4. 5Food Science Department, Faculty of Agriculture, Cairo University, Giza. Egypt

5. 6Department AGRARIA, University of Studies “Mediterranea” of Reggio Calabria, Reggio Calabria, Italy.

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 Keywords:

Publisher

Enviro Research Publishers

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