Assessment of total lipid fractions and fatty acid composition of wheat biscuits and fortified wheat biscuits with oat flour

ABSTRACT

Oat, Avena sativa is the sixth important cereal in the world Presently oat flour is a nutritious food product with high potential applications as neutraceutical in functional anc fortified foods in a variety of porridges and baked goods Oats are also used in breads, biscuits, cakes, muffins, cookie mixes, breakfast food, snack product or fram form, quick and instant flakes, rolled flakes, oat flour and oat bran. Oats after corn [maize] have the highest lipid content of any cereal. The present investigation was carried out in an attempt to evaluate sepration and identification of total lipid fractions in wheat biscuits and fortified wheat biscuits with 15%, Egyptian and Syrian oat flours using thin Layer Chromatogram Technique [TLC]. The fatty acid composition of the studied biscuits was carried out by Gas Liquid Chromatographic Technique, [GLC]. Using TLC technique the total lipid of the studied biscuits were fractionated to eight fractions namely phospholipids, monoglycerides, 1-2 and 2-3 diglycerides, sterols, 1-3 diglycerides, free fatty acids, triglycerides and hydrocarbons + sterol esters in variable levels, except in Egyptian wheat biscuits, which was fractionated to six fractions only, since the sterols and 1-3 diglycerides were not detected. The fatty acids analysis revealed that there were eight fatty acids in the studied biscuits namely palmitic acid, plamitoleic acid stearic acid, oleic acid, linoleic acid, linolenic acid, arachidonic acid and eicosenic acid in variable levels. The data revealed that the predominant saturated fatty acid was palmitic acid, while the predominant unsaturated fatty acid was linoleic acid in all the studied biscuits but in variable levels. Fortification of wheat flour with 15% oat flour produced low-fat biscuits which could be recommended for caloric diets for obese and over weight persons as well as for hyper-cholesterolemic and diabetic persons due to its low fat content and low caloric value