Preparation and Application of Trans-free Vanaspati Substitute in Selected Indian Traditional Foods.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/13184/
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| Title |
Preparation and Application of Trans-free Vanaspati Substitute in Selected Indian
Traditional Foods.
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| Creator |
Sampurna, S.
Yella Reddy, S. |
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| Subject |
04 Functional foods
19 Lipids-oils/fats |
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| Description |
Speciality fat with no trans fatty acids prepared by blending palm oil fraction with rice bran oil
showed melting characteristics similar to those of commercial vanaspati. This fat is used in preparation of
Indian traditional foods such as Parota, Mysorepak, Sohan papdi and Badusha substituting vanaspati and
the quality was evaluated in comparison with those prepared using vanaspati. The appearance, texture
and sensory analyses of all the products prepared with speciality fat were similar and comparable with
those prepared with vanaspati. The products prepared with vanaspati and commercial samples contain
trans fatty acids (0.3 − 6.3%), whereas those prepared with speciality fat did not contain any trans fatty
acids. The study therefore revealed that the trans-free speciality fat prepared using palm oil fraction and
rice bran oil could be used as vanaspati (trans fatty acids 17.7%) substitute to prepare a range of traditional
foods and thereby improve nutritional quality.
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| Date |
2011
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/13184/1/Food%20Sci.%20Technol.%20Res.%2C%2017%20%283%29%2C%20219%20%E2%80%93%20226%2C%202011.pdf
Sampurna, S. and Yella Reddy, S. (2011) Preparation and Application of Trans-free Vanaspati Substitute in Selected Indian Traditional Foods. Food Science and Technology Research, 17 (3). 219 -226. |
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