Investigating the physicochemical properties, heavy metals, aflatoxin B1, synthetic color, fatty acid profile and microbiology in rice cookies produced in Kermanshah province in 2013-2015

Hasanvand, Sara; Chabook, Negar; Roshandel, Zahra; Zibaee, Rezvan; Bashiri, Parviz; Darabi, Jila; Mohammadi, Reza

doi:10.22034/mpo.2023.400978.1076

Investigating the physicochemical properties, heavy metals, aflatoxin B1, synthetic color, fatty acid profile and microbiology in rice cookies produced in Kermanshah province in 2013-2015

Document Type : Original Article

Authors

sara hasanvand ¹

negar chabook ¹

zahra roshandel ¹

rezvan zibaee ¹

parviz bashiri ²

jila darabi ³

reza mohammadi ⁴

¹ Student Research Committee, Department of Food Science and technology, Faculty of Nutrition Science and Food Industry, Kermanshah University of Medical Sciences, Kermanshah, Iran

² Department of Animal Science, Razi University Campus of Agriculture and Natural Resources, Kermanshah, Iran

³ Kermanshah Standard Organization, Kermanshah, Iran

⁴ Department of Food Science and technology, Faculty of Nutrition Science and Food Industry, Kermanshah University of Medical Sciences, Kermanshah, Iran

10.22034/mpo.2023.400978.1076

Abstract

It is important to pay attention to the issue of food safety due to the necessity of preventing contamination and food poisoning and the health society. Rice cookie is one of the famous souvenirs of Kermanshah, and despite its export to many countries, its exports is still very limited. In this study, 30 different brands of white and saffron rice cookies were analyzed in order to evaluate the nutritional composition and investigate the physicochemical characteristics, heavy metals, aflatoxin B1, synthetic color, fatty acid and microbiological profile in the rice cookie produced in Kermanshah province in 2013-2014. The results showed that total sugar insolvent ashes in acid and heavy metals in samples were less than the standard limits. 33.13% of samples had acidity more than the standard; Also, Kreis test was positive in 23.33% of the oil extracted from the samples. In all products, the percentage of trans fatty acids was less than 6%. Also, the results showed that the average total saturated fatty acids in all extracted oil samples was 32.865%. In 32% of the tested samples, aflatoxin B1 could not be detected. The highest amount of this mycotoxin in the samples was 6.41 micrograms per kilogram. In all samples, the presence of crocin was observed. In 95% of the samples, the mold and yeast test was positive and in all the samples, the Enterobacteriaceae test was negative. Therefore, the results of this research showed that most of the investigated rice cookies were at an acceptable level of safety.

Keywords

Rice Cookie

Heavy Metals

Aflatoxin

Fatty Acid Profile

Natural Color