Physico-chemical characteristics and fatty acid composition of some imported and indigenous varieties of rapeseed oil.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/6727/
JFST-107-82 |
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| Title |
Physico-chemical characteristics and fatty acid composition of some imported and indigenous varieties of rapeseed oil.
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| Creator |
Krishnamurthy, M. N.
Rajalakshmi, S. Mallika, T. Vibhakar, S. Ankaiah, K. N. Nasirullah, Dr. Nagaraja, K. V. Kapur, O. P. |
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| Subject |
06 Rapeseed
17 Fatty Acid Chemistry |
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| Description |
Imported rapeseed (Brassica campestris) oil contained 0-3.8% erucic acid vs. 48.8-55.4% in indigenous var. Contents of oleic acid and polyunsaturated acids were 55.8-64.9 and 36% in 8 imported var. and 7.8-13.6 and 27.0% in 3 indigenous var. resp. Differences were also found in I value (115.7-121.5 vs. 106-107), saponification value (182.8-196.0 vs. 170.2-171.4) and Bellier turbidity temp. (15.5-17.0 degree vs. 27.1-28.5 degree C) between imported and indigenous var. of rapeseed, resp.
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| Date |
1983
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/6727/1/JFST_Vol.20%281%29_32-34.pdf
Krishnamurthy, M. N. and Rajalakshmi, S. and Mallika, T. and Vibhakar, S. and Ankaiah, K. N. and Nasirullah, Dr. and Nagaraja, K. V. and Kapur, O. P. (1983) Physico-chemical characteristics and fatty acid composition of some imported and indigenous varieties of rapeseed oil. Journal of Food Science and Technology, 20 (1). 32-34, 4 ref.. |
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