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Safety Limits for Using Ostrich Olein in Frying Process

Author

Listed:
  • 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
  • Marwa A El- Ghonamy Author-Workplace- Department of Oils & Fats, Food Technology Research Institute, Agricultural Research Center, Egypt

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.

Suggested Citation

  • 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, Agricultura, 2019. "Safety Limits for Using Ostrich Olein in Frying Process," Agricultural Research & Technology: Open Access Journal, Juniper Publishers Inc., vol. 23(2), pages 257-264, October.
    • Handle: RePEc:adp:artoaj:v:23:y:2019:i:2:p:257-264
    DOI: 10.19080/ARTOAJ.2019.23.5556223
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