FATTY ACIDS COMPOSITION AND QUALITY ASSURANCE OF SEMAL (BOMBAX) AND MONSA (CHORISIA) SEED OILS AND USE IN DEEP-FAT FRYING

M. Arafat SHAKER; M. Abd El-Kader ESSAM and R. M. M. SAYED

Abstract: This study evaluates the proximate composition of semal (Bombax) and monsa (Chorisia) seeds, the physico-chemical properties, and fatty acids composition of the seeds oil compared with cotton seed oil. Protein and fat content of semal and monsa seeds were (21.30% and 23.50%) and (28.50 % and 25.15 %), respectively. The major fatty acids components were linoleic (C18:2), Oleic (C18:1) and palmitic (C16:0) in semal and monsa seed oils compared with cotton seed oil. Semal, monsa and cotton seed oils were continuously fried at 180˚C ± 5˚C for 20 hr, 4 hr heating cycle per day for five consecutive days. Aliquots of potato chips were fried in the aforementioned oil samples. Quality assurance testes were performed on non-fried and fried of the oil samples. In generals, the results suggest that semal and monsa seed oil alone and in mixtures with other oil have to ban its use in frying process.

Key words: bombax seed oil, linoleic acid, chorisia seed oil, frying process. 

ftxt

UTILIZATION OF OSTRICH OIL IN FOODS

Amany M. M. BASUNY, M. Arafat SHAKER & L. Nasef SHEREEN

Abstract: Ostrich (Struthio camelus) was used as a new source of animal fats. Some physical and chemical properties for the ostrich oil compared with other fats (beef, bafflo, cattle, sheep and chicken), fatty acid composition and unsaponifiable matter were determined. Ostrich oil was fractionated to liquid and solid fractions and determined some characteistics of two fractions. Blendig sunflower oil with olein fraction showed that oxidative stability, which was evaluated by the Rancimat method at 100°C was obtained from ostrich oil by dry fractionatoin. The results indicated that blending sunflower oil with olein fraction on effective method to prepare more stable vegetable oils. Ostrich olein was mixed separately with sunflower oil at (8:2, 7:3 and 5:5, v/v). The frying process was conducted at 180°C±5°C for 20 hr, 5hr per day. Some physicochemical properties of non–fried and fried oil mixtures were measured at various heating periods. The results demonstrate that mixing ostrich olein with sunflower oil increased the stability and hence improved the quality of sunflower oil during frying process. Ostrich stearin was used to replace fat in cake manufacture at ratios (0.00, 25.00, 50.00 and 75.00%). Sensory evaluations of cakes were determined. Data revealed that replacements of fat with ostrich stearin improved sensory characteristics of baked cake. 

Key words: ratite family, ostrich oil, fractionation, blending, frying process, bakery products.

ftxt