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Estimation of fat acidity in milled wheat products. 1. Colorimetric determination


Journal of Cereal Science 11(2): 171-177
Estimation of fat acidity in milled wheat products. 1. Colorimetric determination
Fat acidity of milled wheat products was estimated by copper soap colorimetry. Chloroform-extracted oil dissolved in iso-octane (2,2,4-trimethylpentane) was used to measure the colour developed by the interaction of fatty acids with a cupric acetate-pyridine reagent. The method was accurate and reproducible. Equivalent results were obtained with oleic, linoleic and palmitic acids, the 3 major component fatty acids of wheat oil.


Accession: 002373203



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