Evaluation of Some Egyptian Animal Fats and their Use in Shortenings

✍ Scribed by El-Magoli, S. B. ;Morad, M. M. ;Roushdi, M.

• Publisher: John Wiley and Sons
• Year: 1979
• Weight: 219 KB
• Volume: 81
• Category: Article
• ISSN: 0931-5985
• DOI: 10.1002/lipi.19790810606

✦ Synopsis

Abstract

Physical and chemical constants of some Egyptian animal fats, e. i. from camel hump and buffalo caul in comparison with imported beef tallow were investigated. Camel hump fat revealed different characteristics from buffalo caul and imported beef tallow in melting point, iodine value, saponification value and unsaponifiable matter. Fatty acid composition by GLC for the three extracted fats indicated the presence of large amounts of saturated fatty acids in comparison with unsaturated acids. Oleic acid was found to be the only unsaturated acid which has been in considerable amount especially in camel hump. Small amounts of palmitoleic and myristoleic acid were found in camel hump and buffalo caul while imported beef tallow contains more of myristopalmitic and palmitostearic acid. Sensory evaluations of shortenings prepared by incorporation of three different concentrations (5, 10, 15%) of the three extracted fats revealed that Egyptian animal fats can be used successfully as a substitute of imported fat. On the other hand 10% incorporation was found to be the most suitable concentration to obtain a good quality of the shortenings in colour, odor and consistency. Statistical analysis confirmed the above mentioned results.