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

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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Abstract

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.

Item Type: Article
Uncontrolled Keywords: trans-free fat, vanaspati, Indian traditional foods, sensory studies, palm oil, fractionation, speciality fat
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Nov 2017 10:52
Last Modified: 29 Nov 2017 10:52
URI: http://ir.cftri.com/id/eprint/13184

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