Abstract
The current research demonstrated that nutritive constituents, oxidative stability of silky fowl egg. Present results consisted with the previous report. It was speculated that the unsaturated fatty acid chains of lipids contributed to the oxidative stability of silky fowl eggs. Rheologic properties, and oxidative stability of baked sponge cake using silky fowl egg. From the results of this study it will be concluded that the use of silky fowl egg could improve a quality and rheologic properties and oxidative stability of baked cakes. This result can submit knowledge to the food science field. From now on, you have to examine the differences in physical properties of the sponge cake and the mechanism of oxidative stability of silky fowl egg.
Highlights
The eggs of the original silky fowl are well known in the Orient and for thousands of years have been credited with famous medicinal and health-promoting values
The current research demonstrated that nutritive constituents, oxidative stability of silky fowl egg
It was speculated that the unsaturated fatty acid chains of lipids contributed to the oxidative stability of silky fowl eggs
Summary
The eggs of the original silky fowl are well known in the Orient and for thousands of years have been credited with famous medicinal and health-promoting values. Silky fowls eggs are considered to be a chemical storehouse and an excellent source of sialic acid (Koketsu et al, 2003), which is an important biological properties (Koketsu et al, 1995; Koketsu et al, 1997) and that silky fowl eggs are considered to be an excellent food material (Koketsu and Toyosaki, 2004; Toyosaki and Koketsu, 2004, 2008; Toyosaki, 2012). In this review, it is a status report regarding silky fowl egg is not found almost. Since the author has been tracking for silky fowl egg, I will discuss those results
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