1.0
INT INTRODUCT UCTION AN AND OBJ OBJECTIVE IVES
1.1
Objectives
This objective of this experiment was: • •
1.2
To determine determine the crude fat content con tent in food product using Soxhlet method To familiarize familiarize with the Soxhlet method Introdction
Fats are the substance that are soluble in organic solvent such as ether, hexane and chloroform but insoluble in water. Fat consists of triacylglycerol, monoacylglycerol and several fatty acids. Fat may be exist in the form of liuid or solid in the room temperature, depending on their structure and composition. Fat is one of the example of lipids that play a crucial role in determining the overall physical characteristics of food. The importance of lipids can be varied but the most important functions of lipids are culinary, culinary, physiological physiological and nutritional. There are several ways used in order to determine the fat content in sample and one of it is solvent solvent extrac extractio tion n method. method. !n this this experi experimen ment, t, Soxhle Soxhlett extract extraction ion method method was used used to determine the fat content in the sample. Soxhlet extraction method is a continuous solvent that is usually used to remove fats from the sample. "ther than that, the determination of crude fats in the food sample can also be determined by using the Soxhlet extraction. The experiment was done by weighing #g the sample, $rand $ %ream %rac&er 'Siang( Siang), into an extraction thimble and then being transferred in Soxhlet extraction. * +# ml of petroleum ether was added in the solvent bea&er. *fter # hours and - minutes, the fat content was determined by weigh the fat extracted. *t the end of the experiment, the mean total fat '/) was #0.#1/. $esides, the fat weight determined in this experiment was .0233g per #g of cream crac&ers which is slightly higher than the fat the content stated at the nutritional fact on the pac&aging which is .-21g per #g of cream crac&ers.
2.0
!ATERIA"S AND #ROCEDURES
2.1
E$i%&ent 'nd S%%(ies
Soxhlet extraction unit and its apparatus, analytical balance, cotton wool, filter paper, samples4 $rand $5s cream crac&ers 'Siang Siang), chemical solution4 petroleum ether. 2.2
Test #rocedres
First step was, two empty solvent bea&ers were weighed to record the initial weight of container. *pproximately # grams of samples on filter papers were then weighed and this was done twice, as duplicate4 6eplicate + and 6eplicate # with respective to Solvent $ea&er + and Solvent $ea&er #. The filter papers containing the samples were put into the thimble and covered with cotton wool, before being transferred in the Soxhlet extraction. *n amount of +# ml of petroleum ether was added in the solvent bea&ers. *fter that, the process was started up. *fter # hours and - minutes of process completion, the solvent bea&ers containing the extracted fat were dried in a preheated oven of +7% for another - minutes. Then, the bea&ers were allowed to cool in the dessicator5s for another + minutes before the final weight was ta&en.
).0
RESU"T AND DISCUSSION
).1
Res(t
TAB"E 1: Test 8ata Test D't' S'&%(e D't' 9mpty Solvent bea&er, * 'g) Sample weight, $ 'g) Solvent bea&er Fat after drying, % 'g) Fat weight, 8 < = % > *? 'g) *verage fat weight 'g)
Re%(ic'te 1 23.1##.#23.-11 .030 .0233
Re%(ic'te 2 21.#+#.3 22.#; .11
Re%(ic'te 1
Re%(ic'te 2
#-.#0/
#.-/
TAB"E 2: Test 6esult Test Res(t Test D't'
Total Fat '/) < @ean of Total Fat '/)
#0.#1/
T'b(e )* %omparison Aeight of Fat Br'nd
!e'n +ei,-t o 't /,
* $
.013 .0233
).2
Discssion
Fat is an important ingredient in cream crac&er as it5s add structure, eating uality and flavor to the product. Fat may also be presented in a generic form such as shortening which is a term used to describe one of the &ey functions of fat in cream crac&er which is to shorten the dough that is, to give it the Bmelt in mouth5 feels to the consumer, and crumbly texture which a characteristic of cream crac&er. The Soxhlet extraction method, semi continuous extraction method, used for determine crude fat content in cream crac&er. The Soxhlet allows one to extract fats from a solid sample into a liuid, leaving behind any impurities. !t also used small volume of solvent over and over again. =%lassic Cit: Soxhlet 9xtractor. '#1) 6oyal Society of %hemistry. ="nline?.
=*ccessed
on
+
"ctober,
#+?.
*vailable
from
Aorld
Aide
Aeb:
http:DDwww.rsc.orgDchemistryworldD!ssuesD#1DSeptemberD%lassicCitSoxhlet9xtractor.asp? 8uring this process, the solvent builds up in the extraction chamber for (+ minutes and completely surrounds the #g cream crac&er sample of $rand $, and then siphons bac& to the boiling flas&. Fat content is measured by weigh loss of the sample or by weigh of the fat removed. $ased on Table +: Test 8ata, the total fat content in the cream crac&er sample for 6eplicate + and 6eplicate # is .030g and .11g respectively with a mean of .0233g. The fat content was measured by weigh loss of the sample after extracting using a Soxhlet extractor. Eext, the percentage of the fat content in the cream crac&er sample used also was calculated using a formula given4
Total Fat
=
fat weight × 100 sample weight
The fat content percentage for each sample were recorded in Table #4 Test 6esult. $ased on Table #, for 6eplicate +, the fat content percentage of the sample is #-.#0/, for and 6eplicate #, #.-/. The mean of fat content percentage of the three replicates is #0.#1/.
Furthermore, the result obtained is compared with another brand which is $rand *. $rand * has extracted .013g of fat from #g of cream crac&er sample. The weight of fat from $rand * is slightly lower than $rand $ which is .0233g. This slight difference is may be due to the raw material used by the manufacturer to produce the cream crac&er. @anufacturer of $rand $ might has used more butter to ma&e the product to meet consumer demands.
.0
CONC"USION
$y the end of the experiment of fat determination by Soxhlet method, the average of the fat content per serving pac&et in wa Tai biscuit is lower compared to fat ingredient stated at the nutritional facts. The percentage of the fat per serving in the experiment is not accurate and not significant as with the nutrition facts given. "ne of the error was the extraction method that was Soxhlet method which used petroleum ether. !n the experiment, petroleum ether was used as non( polar and as the greater molarity, the more the yield of specific extraction. 8ue to that, in the experiment, the petroleum ether could not be able to brea& some of the polar shells that surrounded some of the lipid and could reach the complete extraction of lipid inside the sample of biscuit in the food pac&aging. Soxhlet method only gives the free fatty acid amount of the sample. 8ue to the error during the experiment that was the sample was not been extracted properly by using Soxhlet method as the method only give the free fatty acid amount of the sample. For the recommendation, the total fat extraction method result can be used for the result in both free and bound fat for the higher value in total fat extraction.
.0
RE3ERENCES
Internet* •
=%lassic Cit: Soxhlet 9xtractor. '#1) 6oyal Society of %hemistry. ="nline?. =*ccessed on + "ctober, #+?. *vailable from Aorld Aide Aeb: http:DDwww.rsc.orgDchemistryworldD!ssuesD#1DSeptemberD%lassicCitSoxhlet9xtractor.as p
Jorn'(* •
@9*T T9%E"G"HI( !EF"6@*T!"E S99T. '+;;2), 6eprinted Eovember '#3), %rude Fat 8etermination(Soxhlet @ethod. @eat and Give Stoc& *ustralia.
Boo4* •
Stanley %., Ginda I. '#;) The ICC Handbook of Cereals, Flour, Dough & Product Testing: Methods and Application. Gancaster, J*. 89Stech Jublications !nc.p+2