Determination of iron in cocoa based food product
Determination of iron in cocoa based food product The concentrations of iron in the cocoa based products available in local market around Kota Bharu were determined. Out of 15 samples analysed, three were nutritious chocolate drink powder, seven cereal meal product, two chocolate bars, two choco...
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Universiti Sains Malaysia
2006
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my.usm.eprints.48499 http://eprints.usm.my/48499/ Determination of iron in cocoa based food product Bakar, Mohd Izhar Abu R Medicine (General) Determination of iron in cocoa based food product The concentrations of iron in the cocoa based products available in local market around Kota Bharu were determined. Out of 15 samples analysed, three were nutritious chocolate drink powder, seven cereal meal product, two chocolate bars, two chocolate flavored beverages and one sample was pure cocoa powder. 1:1 dilution of concentrated nitric acid digestion followed with analysis by flame atomic absorption. The samples were homogenized and were heat to boiling with nitric acid for 30 minutes prior to the analysis. The iron obtained in this study is about 0.6 to 1.0 ppm for powder sample, 0.2 to 0.4 for bar sample and 0.2 ppm for liquid sample. The overall result shows the concentration of iron in the cocoa based food product within the range of 0.2 to 1.3 ppm. v Universiti Sains Malaysia 2006 Monograph NonPeerReviewed application/pdf en http://eprints.usm.my/48499/1/MOHD%20IZHAR%20ABU%20BAKAR.pdf Bakar, Mohd Izhar Abu (2006) Determination of iron in cocoa based food product. Other. Universiti Sains Malaysia. (Submitted) |
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R Medicine (General) |
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R Medicine (General) Bakar, Mohd Izhar Abu Determination of iron in cocoa based food product |
| description |
Determination of iron in cocoa based food product
The concentrations of iron in the cocoa based products available in local
market around Kota Bharu were determined. Out of 15 samples analysed, three
were nutritious chocolate drink powder, seven cereal meal product, two
chocolate bars, two chocolate flavored beverages and one sample was pure
cocoa powder. 1:1 dilution of concentrated nitric acid digestion followed with
analysis by flame atomic absorption. The samples were homogenized and were
heat to boiling with nitric acid for 30 minutes prior to the analysis. The iron
obtained in this study is about 0.6 to 1.0 ppm for powder sample, 0.2 to 0.4 for
bar sample and 0.2 ppm for liquid sample. The overall result shows the
concentration of iron in the cocoa based food product within the range of 0.2 to
1.3 ppm.
v |
| format |
Monograph |
| author |
Bakar, Mohd Izhar Abu |
| author_facet |
Bakar, Mohd Izhar Abu |
| author_sort |
Bakar, Mohd Izhar Abu |
| title |
Determination of iron in
cocoa based food product |
| title_short |
Determination of iron in
cocoa based food product |
| title_full |
Determination of iron in
cocoa based food product |
| title_fullStr |
Determination of iron in
cocoa based food product |
| title_full_unstemmed |
Determination of iron in
cocoa based food product |
| title_sort |
determination of iron in
cocoa based food product |
| publisher |
Universiti Sains Malaysia |
| publishDate |
2006 |
| url |
http://eprints.usm.my/48499/1/MOHD%20IZHAR%20ABU%20BAKAR.pdf http://eprints.usm.my/48499/ |
| _version_ |
1693726881965146112 |
| score |
13.222552 |