eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2023-12-31 11 3 964 983 10.12944/CRNFSJ.11.3.05 18411 article Exploring Lipid Fraction, Aflatoxin Levels and Shelf Life in Industrial Biscuits Ammar B. Altemimi 1 Noor N. Haider 1 Saher S. George 1 Imane Haoujar 3 Francesco Cacciola 4 Tarek Gamal Abedelmaksoud 5 Food Science Department, College of Agriculture, University of Basrah, Basrah, Iraq. College of Medicine, University of Warith Al-Anbiyaa, Karbala, Iraq Laboratory of Biotechnology and Applied Microbiology, Department of Biology, Faculty of Sciences of Tetouan, Abdelmalek Essaadi University, Tetouan, Morocco Department of Biomedical, Dental, Morphological and Functional Imaging Sciences, University of Messina, 98125 Messina, Italy Food Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt. Department AGRARIA, University of Studies “Mediterranea” of Reggio Calabria Reggio Calabria, Italy

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 https://www.foodandnutritionjournal.org/volume11number3/exploring-lipid-fraction-aflatoxin-levels-and-shelf-life-in-industrial-biscuits/ Aflatoxins Biscuit Fatty acid Saturated fatty acid Trans fat