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Enrichment of Ghee with Linoleic Acid by Biotechnological Approach

Ananda, H. (2006) Enrichment of Ghee with Linoleic Acid by Biotechnological Approach. [Student Project Report]

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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: Student Project Report
Additional Information: Enrichment of ghee with linoleic acid by biotechnological approach. Ghee, which is used in the Indian culinary over ages, has been shown to have various health beneficial properties. The fatty acid composition reveals that it is rich in saturated fatty acids and completely lacks essential fatty acids such as linoleic acid (18:2) and linolenic acid (18:3). In this context our approach is to enrich the ghee with (18:2) Linoleic acid by acidolysis using immobilized lipase (Rhizomucor miehei) in hexane medium. The 18:2 fatty acid concentrates was prepared from sunflower oil and used. The various conditions for the optimization to obtain maximum incorporation of18:2 were worked out. The variables. Like temperature, substrate concentration, and enzyme concentration were standardized. The results pertaining to the amount of incorpaton of 18:2 into ghee, retention of major beneficial components of ghee ands its benefits will be discussed.
Uncontrolled Keywords: ghee enrichment Linoleic Acid biotechnology
Subjects: 600 Technology > 05 Chemical engineering > 01 Biotechnology and Bioengineering
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Mar 2007
Last Modified: 28 Dec 2011 09:27
URI: http://ir.cftri.com/id/eprint/511

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