Safety Limits for Using Ostrich Olein in Frying Process

Amany M Basuny Author-Workplace- Department of Biochemistry, Beni-Suef University, Egypt, Amal R Tageldeen Author-Workplace- Department of Oils & Fats, Food Technology Research Institute, Agricultural Research Center, Egypt and Marwa A El- Ghonamy Author-Workplace- Department of Oils & Fats, Food Technology Research Institute, Agricultural Research Center, Egypt

Agricultural Research & Technology: Open Access Journal, 2019, vol. 23, issue 2, 257-264

Abstract: Ostrich (Struthio camelus) oil is used as a new source of animal oil. Physical and chemical characteristics for the ostrich oil, profile of fatty acid (%) and unsaponifiable matter (%) were analysis. Ostrich oil was fractionated to two phases (liquid and solid fractions) after fractionated some characteristics of two fractions was measured. Blending process of sunflower oil with liquid fraction (named ostrich olein) showed that oxidative stability, which was evaluated by the Rancimat method at 100°C, was obtained from ostrich oil by dry fractionation.

Keywords: open access; Juniper publishers agriculture open access journals; agriculture peer reviewed journals; sustainable agriculture peer reviewed journals; agriculture research journal; agricultural sciences open access journal; open access journals of agriculture; agriculture journals impact factor; agriculture academic journals; agriculture journals by impact factor; agricultural engineering journals; juniper publishers review (search for similar items in EconPapers)
Date: 2019
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Persistent link: https://EconPapers.repec.org/RePEc:adp:artoaj:v:23:y:2019:i:2:p:257-264

DOI: 10.19080/ARTOAJ.2019.23.5556223

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