探索工业饼干中的脂质组分、黄曲霉毒素含量和保质期

Current Research in Nutrition and Food Science Journal Pub Date : 2023-12-31 DOI:10.12944/crnfsj.11.3.05

A. Altemimi, Noor N. Haider, S. S. George, Imane Haoujar, Francesco Cacciola, T. Abedelmaksoud, A. Giuffré

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摘要

这项研究检测了不同国家生产的饼干（BSC）、消化饼干（BSD）和薄脆饼干（BScr）中黄曲霉毒素的含量、脂肪酸组成和储存稳定性。研究结果表明，在所研究的饼干中未发现 AFB2 和 AFG2，但在 BSD1-S、BSD1-I、BSC2-U 和 BScr1-T 中检测到 AFB1，而 AFG1 仅在 BSD1-S 和 BScr1-T 中发现。BSC、BSD和BScr样品中饱和脂肪酸的含量分别为20.69%至45.90%、10.90%至47.03%和11.35%至46.88%。BSC、BSD 和 BScr 样品中的不饱和脂肪酸含量分别为 11.31% 至 59.17%、12.40% 至 74.24% 和 11.35% 至 46.88%：

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

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:

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Current Research in Nutrition and Food Science Journal

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