Biological Evaluation of Ostrich Oil and Its Using for Production of Biscuit | ||||
| Egyptian Journal of Chemistry | ||||
| Article 12, Volume 60, Issue 6, December 2017, Page 1091-1099 PDF (567.6 K) | ||||
| DOI: 10.21608/ejchem.2017.1295.1078 | ||||
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| Authors | ||||
Amany Basuny1; Shaker Arafat2; Hanaa Soliman   3
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| 1Biochemistry Dept., Faculty of Agriculture, Beni-Suef University | ||||
| 2Olis & Fats Dept., Food Technology Research Institute, Agricultural Research Centre | ||||
| 3Oils& Fats Dept., National Research Centre, Dokki.. Egypt. | ||||
| Abstract | ||||
| Ostrich (Struthiocanelus) was used as a new source of animal fats. Where ostrich fat is a low price fat that separated from slaughtered ostrich. Some physical and chemical properties of the ostrich oil were determined. This oil was fractionated into liquid and solid fractions and some characteristics of two fractions were determined. Ostrich oil and the two fractions (olein and stearin) were feeding to rats for 8 weeks. The liver and kidney function testes (aspartate amino transferase, alanine amino transferase and alkaline phosphatase activities) and serum contents (total lipids, total cholesterol and low and high density lipoproteins) were measured. All of the aforementioned measurements are pointed to that the feeding of ostrich oil did not affect liver and kidney functions and serum contents. The total saturated fatty acids in ostrich oil, ostrich olein and ostrich stearin were 36.51, 20.23 and 73.93% respectively. On the other hand, the monounsaturated fatty acids in ostrich oil, ostrich oleisn and ostrich stearin were 46.75, 57.37 and 19.50% respectively. Finally the higher level of polyunsaturated fatty acids was recorded in ostrich olein (21.70%) followed by ostrich oil (18.24%) and the lowest level was recorded in ostrich stearin (6.70%). Ostrich stearin was applied in biscuit manufacture in order to subrogate fat at ratios (0.00, 25.00, 50.00 and 75.00 %). A sensory evaluation of biscuit was carried out. And the results revealed that baked biscuit characteristics were improved by replacements of fat with ostrich stearin. | ||||
| Keywords | ||||
| Ratite family; ostrich oil; fractionation; Biological evaluation | ||||
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