2.5.2. Fat content
Fat content was determined by soxhlet extraction technique following the modified AOAC official method 991.36 (AOAC, 1996).
The moisture of ground fried rice crackers was removed by oven drying.
The dehydrated 2 g sample was weighed and placed in a thimble.
Fat was extracted in a Soxhlet apparatus with petroleum ether.
Analyses were preformed in triplicate.