Determination of type of fat ingredient in some commercial biscuit formulation

QR Code

Determination of type of fat ingredient in some commercial biscuit formulation

A study was carried out to compare the composition and thermal profiles of the fat component of six brands of commercial biscuits (BA, BB, BC, BD, BE & BF) with those of lard and palm oil. Extraction of fat from biscuit samples was done using petroleum ether according to the soxhlet extraction p...

Full description

Bibliographic Details
Main Author:	Marikkar, Mohammed Nazrim
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2014
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/45624/ http://irep.iium.edu.my/45624/1/Biscuit_Paper.pdf

Similar Items

Determination of types of fat ingredient in some commercial biscuit formulations
by: Abdul Manaf, Yanty Noorzianna, et al.
Published: (2014)

Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients
by: Marikkar, Mohammed Nazrim, et al.
Published: (2016)

Seed fat from Madhuca longifolia as raw material for Halal alternative fats
by: Marikkar, Mohammed Nazrim
Published: (2012)

Differential scanning calorimetric analysis for determination of some animal fats as adulterants in palm olein
by: Marikkar, Mohammed Nazrim, et al.
Published: (2003)

DSC as a valuable tool for the evaluation of adulteration oils and fats
by: Marikkar, Mohammed Nazrim
Published: (2015)

A study on the thermo-physical behavior of Engkabang (Shorea macrophylla) seed fat-canola oil blends
by: Marikkar, Mohammed Nazrim
Published: (2014)

Comparative thermal characteristics and fatty acid composition of mono- and Diacylglycerols of lard and some commercial emulsifiers
by: Nasyrah, A.R., et al.
Published: (2014)

Differentiation of lard, chicken fat, beef fat, and mutton fat by GCMS and EA-IRMS techniques
by: Ahmad Nizar , Nina Naguiah, et al.
Published: (2013)

Use of gas chromatography in combination with pancreatic lipolysis and multivariate data analysis techniques for identification of lard contamination in some vegetable oils
by: Marikkar, Mohammed Nazrim
Published: (2005)

Composition and thermal characteristics of madhuca longifolia seed fat and its solid and liquid fractions
by: Marikkar, Mohammed Nazrim, et al.
Published: (2010)

Comparing the thermo-physical characteristics of lard and selected plant fats
by: Abdul Manaf, Yanty Noorzianna, et al.
Published: (2012)

Distinguishing lard from other animal fats in admixtures of some vegetable oils using liquid chromatographic data coupled with multivariate data analysis
by: Marikkar, Mohammed Nazrim, et al.
Published: (2005)

Differentiation of partial acylglycerols derived from different animal fats by EA-IRMS and GCMS techniques
by: Ahmad Nizar, Nina Naquiah, et al.
Published: (2016)

Effect of fractional crystallization on composition and thermal properties of engkabang (shorea macrophylla) seed fat and cocoa butter
by: Yanty, N.A.M., et al.
Published: (2013)

Composition and thermal analysis of binary mixture of Mee fat and palm stearin
by: Abdul Manaf Yanty, Noorzianna, et al.
Published: (2014)

Development of fish-yam biscuit / Lailah Syukriah Ismail
by: Ismail, Lailah Syukriah
Published: (2007)

Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB)
by: Noorzyanna, Yanty, et al.
Published: (2017)

Detection of animal fat contaminations in sunflower oil by differential scanning calorimetry
by: Marikkar, Mohammed Nazrim, et al.
Published: (2012)

Physico-chemical characterization of the fat from red-skin rambutan (nephellium lappaceum l.) seed
by: Abdul Manaf, Yanty Noorziana, et al.
Published: (2013)

The use of cooling and heating thermograms for monitoring of tallow, lard and chicken fat adulterations in canola oil
by: Marikkar, Mohammed Nazrim, et al.
Published: (2002)

Interesterification of engkabang (Shorea macrophylla) fat - canola oil blend with lipase from candida antarctica to simulate the properties of lard
by: Muhammad Roslan , Nur llliyin, et al.
Published: (2014)

A comparison of the thermo physical behavior of engkabang (shorea macrophylla) seed fat - canola oil blends and lard
by: Nur Illiyin, M. R., et al.
Published: (2013)

Composition and thermal analysis of lipids from pre-fried chicken nuggets
by: Marikkar, Mohammed Nazrim
Published: (2011)

Discrimination of plant and animal derived MAG and DAG by principle component analysis of fatty acid composition and thermal profile data
by: Marikkar, Mohammed Nazrim
Published: (2012)

Differentiation of pork from other meat species by lipid analysis methodologies
by: Marikkar, Mohammed Nazrim
Published: (2013)

Defatted coconut residue polysaccharides as potential prebiotics: study of their effects on proliferation and acidifying activity of probiotics in vitro
by: Marikkar, Mohammed Nazrim
Published: (2016)

Differentiation of fractionated components of lard from other animal fats using different analytical techniques
by: Marikkar, Mohammed Nazrim, et al.
Published: (2017)

Ingredients and chemical composition of biscuits available in Peshawar and Mardan divisions
by: Khattak, Muhammad Muzaffar Ali Khan
Published: (2003)

Discriminant analysis of selected edible fats and oils and those in biscuit formulation using FTIR spectroscopy.
by: Che Man, Yaakob, et al.
Published: (2011)

Use of differential scanning calorimetry to detect canola oil (brassica napus L.) adulterated with lard stearin
by: Marikkar, Mohammed Nazrim, et al.
Published: (2014)

Effect of Moringa oleifera oil blending on fractional crystallization behavior of palm oil
by: Marikkar, Mohammed Nazrim, et al.
Published: (2011)

Nutritional composition of selected commercial biscuits in Malaysia
by: Norhayati, M.K., et al.
Published: (2015)

Effect of chemical and enzymatic modifications on the identity characteristics of lard: a review
by: Marikkar, Mohammed Nazrim, et al.
Published: (2014)

Microwave-assisted extractions of active ingredients from plants
by: Chan, Chung-Hung, et al.
Published: (2011)

Effect of fractional crystallization on composition and thermal behavior of coconut oil
by: Marikkar, Mohammed Nazrim, et al.
Published: (2013)

Evaluation of the modified-ceylon copra kiln for accelerated production of ball copra
by: Marikkar, Mohammed Nazrim, et al.
Published: (2009)

Effect of varietal differences on composition and thermal behavior of avocado oil
by: Yanty, N. A. M., et al.
Published: (2011)

Application of chromatographic and infra-red spectroscopic techniques for detection of adulterations in food lipids: a review
by: Marikkar, Mohammed Nazrim, et al.
Published: (2016)

DSC as a valuable tool for the evaluation of adulteration of oils and fats
by: Marikkar, Mohammed Nazrim
Published: (2015)

Lard uptake and its detection in selected food products deep-fried in lard
by: Marikkar, Mohammed Nazrim, et al.
Published: (2003)