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English :
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Comparing the Nutritional and Healthy Value of Ghee "Samna" with Some Oils and Fats
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Arabic :
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القيمة الغذائية والصحية للسمن البلدى ومقارنتها ببعض الزيوت والدهون
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| Abstract |
The research aimed to evaluate the physiochemical and nutritional values and health impact of the Egyptian ghee (EG) and to compare it with some oils and fats including commercial ghee (CG), plant ghee (PG), sheep fat (SH), and sunflower oil (SU).
The results of the study revealed the following:
Egyptian ghee had the highest saponification value, and highest content of Vitamins A.Plant ghee had the highest in the depth of the yellow color, smoke point, peroxide value and stability. While sheep fat characterized by the highest value of refractive index, ?-carotene, chlorophyll and vitamins (E and D) contents. Sunflower oil had the highest value for specific gravity and iodine value, and commercial ghee had the highest acid value.
Ghee whether EG or CG or PG were higher in total saturated fatty acid (SFA) than sunflower oil. EG had the highest contents of short chain and medium chain fatty acids,while PG had the highest contents of palmitic acid. SH had the highest content of oleic acid, while SU oil was the highest content of linoleic acid.
Blending the studied fats with 20% sunflower oil caused a decrease in the total saturated fatty acids, and an increase inUSFA.
Mortta GR had a high relatively amount of total (SFA) (71.83%), total (USFA) (28.17%). oleic acid in GR was (18.99%), But the total trans fatty acids were (3.16%).Morta is a reach source of protein,and it has higher cholesterol content than samna.
The results ofsensory evaluation of prepared food using the different studied fats and their blends showed that EG was the preferred in most products (biscuits, omelet, rice , stuffed veg), while corn oil was preferred incake.
The biological results indicated that, PG significantly increased the body weight gain, and EG reduced oxidative stress and caused protective effects on the liver. There was a significant increase in the level of TBARS in PG group. The results on blood lipid profiles showed significant elevation in the total lipid, triglycerides, total cholesterol and low density lipoprotein (LDL) in PG group, and marked increase in the level of HDL in EG group. Also the antioxidant activity of the enzymes in liver increased in EG group, while reduced in PG group.
It can be concluded that the EG does not harmful on health, but it had healthy impact, when used in moderate amounts.
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| Publication year |
2019
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| Organization Name |
Food Technology Research Institute (FTRI)
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| Country |
Egypt
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| Author(s) from ARC |
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| External authors (outside ARC) |
أميرة عبدالهادى عوض حسين
كلية الزراعة قسمالاقتصاد المنزلى
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| Publication Type |
PhD Thesis
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