Fatty acid analysis of the five types of locally consumed edible oils (n = 22) was carried out using a Gas Chromatograph (G.C) equipped with a Flame Ionization Detector (FID) and stainless steel packed column. The results showed that sunflower oil contained the highest percentage of long chain mono and polyunsaturated fatty acids (91.49 ± 1.91 %) compared to soybean oil (81.14 ± 1.49 %), mustard oil (86.80 ± 3.07 %), palm oil (53.30 ± 0.36 %) and coconut oil (7.12 ± 0.51 %). Two varieties of mustard oil, low erucic (= 5 %, n=3) and high erucic acid ( >14 %, n=2) and two varieties of sunflower oil, high linoleic-low oleic (61-66 % & 22-27 %, n=2) and low linoleic-high oleic (29-38 % and 53-63 %, n =3) were found. Sunflower oil with the highest percentage of mono and polyunsaturated fatty acids especially the high linoleic-low oleic variety appeared to be superior and most suitable edible oil for mass consumption.

Five different brands of locally produced biscuits and five brands of foreign biscuits were collected from the market. All these biscuits were stored at ambient condition (30 ºC, and 60 % RH) for 3 months. The changes in water activity, moisture and their consequences on sensory qualities like texture, color, flavor and overall acceptance were investigated in every month. Test of packaging materials were also carried out for each brand of packed biscuits. Moisture and water activity values have been increased with time for all the samples whereas sensory scores decreased. However, all the foreign and local biscuit samples were found acceptable under the study period but only one local biscuit was found unsalable.

The present study was done to evaluate the quality and the vitamin A fortification status of 5 types of commercial edible oils sold in Dhaka city markets. The percentages of free fatty acid (FFA), peroxide value (POV), iodine value (IV) and fatty acid composition were estimated to evaluate the quality and vitamin A content were determined to evaluate the vitamin A fortification status of 25 commercial edible oils- soybean oil, sunflower oil, rice bran oil, mustard oil and palm olein (5 brands of each) . The results revealed that FFA, POV and IV of the commercial oils analyzed were within the BSTI standard limits. The highest saturated fatty acids (SFA) values ranging from 39.85 ± 0.005 to 46.97 ± 0.002 % was found in palm olein samples and the lowest SFA values ranging from 4.56 ± 0.031 to 6.97 ± 0.096 % was found in mustard oils. On the other hand, mustard oils contained highest monounsaturated fatty acids (MUFA) ranging from 69.30 ± 0.189 to 75.87 ± 0.069 % compared to other oils analyzed. Highest polyunsaturated fatty acids (PUFA) were recorded in sunflower oils 64.78 ± 0.035% followed by soybean oils 63.25 ± 0.245%. In addition, except sunflower and mustard oils, vitamin A was found in all the soybean and rice bran oils analyzed. On the contrary, vitamin A was found only in 60% of the palm olein samples analyzed and the content was much lower than the standard value (15-30 ppm). Bangladesh J. Sci. Ind. Res.54(1), 11-20, 2019

Five different brands of locally produced chanachur packets were collected from the market. From each brand, packets of chanachur having the same date of production were bought and stored at ambient condition (30 oC and 60 % RH) for 3 months. The changes in water activity, moisture % and consequent effect on sensory qualities like texture, color, flavor and overall acceptance were investigated every month starting from zero month. Test of packaging materials were also carried out for each brand of packed chanachur. Moisture and water activity values have been increased with time for all the samples (A-E) whereas sensory scores decreased. However, all the chanachur samples except C were found acceptable under the study period. Key words: Chanachur; Water activity; Sensory quality; Packaging materials; Moisture content; Storage condition; Shelf life. DOI: http://dx.doi.org/10.3329/bjsir.v46i1.8102 Bangladesh J. Sci. Ind. Res. 46(1), 33-40, 2011