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Determination of Bromate Residue in Some Baked Products in Khartoum State

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dc.contributor.author Mohammed, Nehal Faroug Alshiekh
dc.date.accessioned 2013-11-18T08:23:40Z
dc.date.available 2013-11-18T08:23:40Z
dc.date.issued 2011-12-01
dc.identifier.citation Mohammed,Nehal Faroug Alshiekh .Determination of Bromate Residue in Some Baked Products in Khartoum State /Nehal Faroug Alshiekh Mohammed;Mohammed Adam Abbo Hussein.-Khartoum:Sudan University of Science & Technology,Science,2011.-106p. : ill. ; 28cm.-M.Sc. en_US
dc.identifier.uri http://hdl.handle.net/123456789/2341
dc.description Thesis en_US
dc.description.abstract This study was carried to determine the bromate residue in some baked products (cake and dry bread (gargosh) in Khartoum state samples were collected from the three towns (Khartoum, Khartoum north and Omdurman). The determination of bromate based on the oxidation of crystal violet dye in a hydrochloric acid medium and absorbance was measured at wavelength 485 nm by UV-Visible spectrophotometer. Wavelength-dispersive x-ray fluorescence (WDXRF) was also, applied to determine bromide (Br-) concentration as an indication of pre-baking bromate addition in baked products. Twenty five samples of cake and nine samples of dry bread (gargosh) were collected from different areas in Khartoum state, Sudan, from 4/9/2010 to 17/3/2011. The analysis was carried in chemistry labs – college of science and college of education – Sudan University of Science & Technology and XRF analysis were run at XRF lab – department of Physics – Faculty of science – University of Khartoum. The residual bromate level in the analyzed cake samples at wavelength 485nm using crystal violet dye method was in the range 20.00 mg/dm3 to 40.00 mg/dm3 and the Mean concentration of bromate residue is 38.70 mg/dm3. The residual bromate level in the analyzed dry bread (gargosh) samples at wavelength 485nm using crystal violet dye method was in the range 10.00 mg/dm3 to 20.00 mg/dm3 and the Mean concentration of bromate residue is 20.42 mg/dm3. The residual bromate level in the analyzed cake samples using XRF method was in the range 0.00 mg/dm3 to 20.00 mg/dm3and the Mean concentration of bromate residue is 11.80 mg/dm3. The residual bromate level in the analyzed dry bread (gargosh) samples using XRF method was in the range 0.00 mg/dm3 to 20.00 mg/dm3 and the Mean concentration of bromate residue is 15.64 mg/dm3. The precision and accuracy of the methods are discussed and the results obtained were statistically analyzed using Statistical Package of Social Science (SPSS) program version (15). The obtained results showed strong indications that some products contain different concentration of bromate residues. The study suggest further research in this field, especially, there is no enough research concerning bromate residue in baked products in Sudan. en_US
dc.description.sponsorship Sudan University of Science & Technology en_US
dc.language.iso en en_US
dc.publisher Sudan University of Science & Technology en_US
dc.subject Bromate - Sudan en_US
dc.title Determination of Bromate Residue in Some Baked Products in Khartoum State en_US
dc.type Thesis en_US


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