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Application of Low Trans Speciality Fat in Selected Foods

Sampurna, S. (2009) Application of Low Trans Speciality Fat in Selected Foods. [Student Project Report]

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Abstract

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: Vanaspati (hydrogenated vegetable oil) is normally being used in preparation of most of the traditional food products. These fats contain high trans fatty acids ranging 12-17%. Trans fatty acids are reported to be the risk factors involved in coronary heart disease and hence demand for natural fatty acid containing fats is increasing throughout. Low trans speciality fat is prepared using palm oil and its stearin blend with rice bran oil. These speciallity low trans fats have similar melting profiles compared to those of commercial hydrogenated fats (Vanaspati). This low trans speciality fat is used in preparation of few traditional products, where usually vanaspati is being used. The products prepared include: Mysorepak, Sohan papdi, Badusha and Parota.The texture, sensory and other quality attributes of these products are compared with those prepared with vanaspati. All the quality attributes of these products prepared with low trans speciality fat are similar and comparable with those prepared using vanaspati. Also, the products prepared with low trans speciality fat do not contain any trans fatty acids, where as those prepared with vanaspati and commercial product contain trans fatty acids. The natural carotenes present in speciality fat based on palm oil have added advantage. The storage stability of this low trans speciality fat is comparable with that of commercial vanaspati. Thus, low trans or trans free speciality fat is suitable to replace vanaspati to prepare a range of traditional food products without having any trans fatty acids and thereby improving nutritional quality.
Uncontrolled Keywords: Vanaspati traditional food products Low trans speciality fat
Subjects: 600 Technology > 08 Food technology > 18 Processed 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: 05 Oct 2009 06:59
Last Modified: 28 Dec 2011 10:12
URI: http://ir.cftri.com/id/eprint/9246

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