[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Physico-chemical characteristics and fatty acid composition of some imported and indigenous varieties of rapeseed oil.

Krishnamurthy, M. N. and Rajalakshmi, S. and Mallika, T. and Vibhakar, S. and Ankaiah, K. N. and Nasirullah, Dr. and Nagaraja, K. V. and Kapur, O. P. (1983) Physico-chemical characteristics and fatty acid composition of some imported and indigenous varieties of rapeseed oil. Journal of Food Science and Technology, 20 (1). 32-34, 4 ref..

[img] PDF
JFST_Vol.20(1)_32-34.pdf
Restricted to Registered users only

Download (145kB)

Abstract

Imported rapeseed (Brassica campestris) oil contained 0-3.8% erucic acid vs. 48.8-55.4% in indigenous var. Contents of oleic acid and polyunsaturated acids were 55.8-64.9 and 36% in 8 imported var. and 7.8-13.6 and 27.0% in 3 indigenous var. resp. Differences were also found in I value (115.7-121.5 vs. 106-107), saponification value (182.8-196.0 vs. 170.2-171.4) and Bellier turbidity temp. (15.5-17.0 degree vs. 27.1-28.5 degree C) between imported and indigenous var. of rapeseed, resp.

Item Type: Article
Uncontrolled Keywords: BREED-; rapeseed oils, var. & characteristics of; FATTY-ACIDS; rapeseed oils, fatty acids composition of; RAPESEED-OILS; var. & characteristics of rapeseed oils; fatty acids composition of rapeseed oils
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 06 Rapeseed
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Oct 2010 07:35
Last Modified: 28 Sep 2018 10:55
URI: http://ir.cftri.com/id/eprint/6727

Actions (login required)

View Item View Item