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...
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2014
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| Online Access: | http://irep.iium.edu.my/45624/ http://irep.iium.edu.my/45624/1/Biscuit_Paper.pdf |