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Preparation Of Dietetic Fats For Functional Food Formulations

Varsha, Bhargava (2005) Preparation Of Dietetic Fats For Functional Food Formulations. Masters thesis, University of Mysore.

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Thesis (Masters)
Additional Information: <p align="justify">The currently available sources of the n-3 fatty acids are the fish oils which consists of the long chain polyunsaturated fatty acids, includes the DHA and EPA these are highly unsaturated and prone to oxidation and are presently used for pharmaceutical purposes and hasn’t found much success and acceptance among the various populations, this develops a need to find alternative sources which can provide the n-3 fatty acids and can be incorporated into the various functional foods so that the desired levels of 2.2g/day of the ALA is obtained in the diet. The objective of the present work was to develop a simple and economical technique of column chromatography to achieve the nrichment of the essential fatty acids. The extensively used method of argentation column chromatography was slightly modified by the incorporation of Zinc Sulphate, to obtain 15% mixed enrichment column of Silver Nitrate and Zinc Sulphate. This mixed enrichment column cuts down the cost of the entire process since the Zinc Sulphate is ten times less costly than Silver Nitrate. The desired goals were achieved by undertaking the study using three oil samples namely linseed oil, soybean oil and wheat germ oil. These were eluted through the enrichment column using polar and non polar solvents as it is and in mixed forms to obtain three fractions. These fractions were analyzed for determining the enrichment that has taken place by conducting GLC analysis and Iodine Value tests. GLC analysis gives the fatty acid composition of the various fractions while the Iodine Value confirms the results obtained by GLC, since the iodine value is a reliable method that gives reliable data regarding the amount of unsaturation present in the oil. The present work is a novel one where in attempt has been made to produce enriched fractions from natural sources and the natural vegetable oils are used to prepare fractions highly rich in the n-3 fatty acids. The fractions obtained are not intended to be put into frying purpose but they are the value added products which are to be put into various functional foods where in the desired levels of the n-3 fatty acids can be met with minimal levels of fat added to the food.</p>
Uncontrolled Keywords: functional foods fatty acids
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Feb 2007
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/399

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