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2.3.3. Fat determination

MZ Muhammad Zubair
AA Aftab Ahmed
MA Muhammad Afzaal
FS Farhan Saeed
ZF Zargham Faisal
AA Aasma Asghar
NA Noor Akram
SM Salim Manoharadas
AN Asad Nawaz
DA Degnet Teferi Asres
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The AOAC (2000) method was used to measure the crude fat content in a sample using a Soxhlet apparatus. A 2–3 g portion of a moisture‐free chapatti sample was placed in an extraction thimble. The thimble underwent a 6‐h Soxhlet extraction process with petroleum ether as the solvent for fat extraction. After removing the petroleum ether, the remaining substance was dried in an oven at 80°C. The sample was then transferred to a desiccator to cool to room temperature and weighed. The decrease in thimble weight indicated a reduction in crude fat content, which was expressed as a percentage of fat in the sample.

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