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Determination of triacyl glycerol and sterol components of fat to authenticate ghee based sweets

Amrutha Kala, A. L. and Sabeena, K. and Havanur, Priya Pramod (2016) Determination of triacyl glycerol and sterol components of fat to authenticate ghee based sweets. Journal of Food Science and Technology, 53 (4). pp. 2144-2147. ISSN 0022-1155

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Abstract

Method comparison of triacyl glycerol (TAG) and sterol components of fats of ghee based sweets was carried out on dairy ghee, laboratory prepared control sample and market samples. The fat was extracted from control and market samples. Determination of TAG and sterol composition of the fats was carried out using low resolution Gas Chromatography. The quantification of cholesterol and β-sitosterol and TAG classes of dairy ghee, control and market samples fat was also determined using single short column. Adulteration at 5 % level in milk fats showed varied TAG compositions of C50, C52 and C54 as compared to control and pure ghee sample. The cholesterol content of ghee and control sample was 2.30 ± 0.8, 2.00 ± 0.24 g/kg respectively and β-sitosterol content of control was 0.20 ± 0.11 g/kg. The adulterated samples showed varied cholesterol and β-sitosterol contents as compared to control sample fat.

Item Type: Article
Uncontrolled Keywords: Triacyl glycerol composition . Cholesterol . Ghee based sweets . β-sitosterol . Gas chromatography
Subjects: 600 Technology > 08 Food technology > 01 Analysis
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Food Safety Analytical Quality Control Lab
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Aug 2016 12:44
Last Modified: 10 Aug 2016 12:44
URI: http://172.16.1.6/id/eprint/12250

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