Record Details

Preparation and Application of Trans-free Vanaspati Substitute in Selected Indian Traditional Foods.

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/13184/
 
Title Preparation and Application of Trans-free Vanaspati Substitute in Selected Indian
Traditional Foods.
 
Creator Sampurna, S.
Yella Reddy, S.
 
Subject 04 Functional foods
19 Lipids-oils/fats
 
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.
 
Date 2011
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
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.