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Physico-chemical characteristics of vanaspati.

Ko Ko, Gyi. and Lakshmivenkatesh, K. V. and Sen, D. P. (1980) Physico-chemical characteristics of vanaspati. Journal of Food Science and Technology, 17 (4). 195-196, 3 ref..

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Abstract

4 brands of commercial vanaspati (hydrogenated vegetable fat) were analysed for physical and chemical characteristics. Results for some important parameters were: slip point, 29.0-36.5 degree C; refractive index, 1.4605-1.4621 at 40 degree C; moisture and volatile matter content, 0.04-0.14%; free fatty acid content, 0.09-0.15%; smoke point, 210-226 degree C; penetrometer reading variation of 14-44 mm, and I value 65.5-83.6.

Item Type: Article
Uncontrolled Keywords: FATS-VEGETABLE; vanaspati, physico-chemical characteristics of
Subjects: 600 Technology > 09 Industrial oils, fats, waxes, gases > 04 Margarine
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Sep 2010 10:51
Last Modified: 28 Dec 2011 09:55
URI: http://ir.cftri.com/id/eprint/6856

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