Bakar, Mohd Izhar Abu
(2006)
Determination of iron in
cocoa based food product.
Other.
Universiti Sains Malaysia.
(Submitted)
Abstract
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.
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