Evaluation of Vitamin E and the Change in its Quality During the Storage Period of Some Cracker Product

摘要

The production of cracker was considered as an important food industry because cracker have a high nutrition value especially when supplemented with various substances that are rich in fats, vitamin E and proteins. Cracker are made from flour with the addition of other ingredients such as salt, fat, sugar and flavoring agents. This study was carried out on cracker products from three different factories. Vitamin E does not only protect the oil against oxidation and increases shelf-life but it also allows food manufacturers to include more nutritive beneficial fatty acids in their products. The vitamin E, refractive index, melting point, rancimat value, Free Fatty Acid (FFA), Peroxide value (PO), iodine number and P-anasidine of the cracker sample were evaluated by analysis at the beginning as well as the end of storage period. At the beginning and at the end the results were respectively as the following: the content of vitamin E which was (1.37, 1.14 ) in mg/100 g dry matter in the products from three different firms. Moisture percentages were ( 3.73, 6.37), FFA (0.57, 0.59), PO (0.20, 8.11), iodine number (58.95, 66.24), refractive index (1.46, 1.47), P-anasidine (9.07, 11.37), fat (%) was (2.78 ). Totox (9.78, 27.60) were evaluated by calculation. It may be concluded that 23% of vitamin E were lost during the storage period.