Quality of ghee like product with high level of unsaturated fatty acid - El-Zahar, KhALED Meghawry;Diab, Eslam Emad El-Diin
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Efforts have been directed to formulate food with ingredients that help to lower health risk. Particular attention has focused on the health benefits of reducing saturated fat by increasing mono and polyunsaturated fatty acids in food products. Consequently attempts have been made to use vegetable oils in food formulation as their use may offer health and dietary advantages commonly associated with their mono and polyunsaturated fatty acids content .However , increasing the level of unsaturated fatty acids in food products was found to be complicated with their high sensitivity to…mehr

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Produktbeschreibung
Efforts have been directed to formulate food with ingredients that help to lower health risk. Particular attention has focused on the health benefits of reducing saturated fat by increasing mono and polyunsaturated fatty acids in food products. Consequently attempts have been made to use vegetable oils in food formulation as their use may offer health and dietary advantages commonly associated with their mono and polyunsaturated fatty acids content .However , increasing the level of unsaturated fatty acids in food products was found to be complicated with their high sensitivity to auto-oxidation and the development of oxidative rancidity. Considerable interests have been given recently to extract natural antioxidants present in numerous plant materials. The aim of this work was to study the use of some natural antioxidants such as ethanolic extract of moringa , mulberry leaves and rice bran extract in ghee like products .The effect of these natural additives on the quality of theses on the quality of these products, was studied.
Autorenporträt
Dr. Khaled El-Zahar was born in Sharkia, Egypt. He holds PhD in Food science and nutrition (Functional foods) from Faculty of Science and Technology, Nantes University, France. He has more than 40 International publications in the field of dairy science and functional foods. Currently he is professor of nutrition, Qassim University, KSA.