Biological Evaluation of Ostrich Oil and Using It for Production of Healthy Biscuit

Amany MM Basuny, Shaker M Arafat and Hanaa M Soliman
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Amany MM Basuny: Biochemistry Department, Beni-Suef University, Egypt
Shaker M Arafat: Olis & Fats Dept., Food Technology Research Institute, Egypt
Hanaa M Soliman: Oils & Fats Department, National Research Centre, Egypt

Current Trends in Biomedical Engineering & Biosciences, 2017, vol. 8, issue 5, 106-111

Abstract: Ostrich (Struthiocanelus) was used as a new source of animal fats. Some physical and chemical properties for the ostrich oil, fatty acid composition and unsaponifiable matter were determined. Ostrich oil was fractionated to liquid and solid fractions and some characteristics of two fractions were determined. Ostrich oil and two fractions (olein and stearin) were feeding to rats for 8 weeks. The liver and kidney (aspartate amino transferase, alanine amino transferase and alkaline phosphatase activities) function testes and serum contents (total lipids, total cholesterol and low and high density lipoproteins) were measured. The data of the aforementioned measurements indicated that the feeding of ostrich oil did not cause any changes in liver and kidney function and serum contents. Ostrich stearin was used to replace fat in biscuit manufacture at ratios (0.00, 25.00, 50.00 and 75.00%). A sensory evaluation of biscuit was determined. Data revealed that replacements of fat with ostrich stearin improved sensory characteristics of baked biscuit.

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Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:adp:jctbeb:v:8:y:2017:i:5:p:106-111

DOI: 10.19080/CTBEB.2017.08.555746

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