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Fortification of frying oils with Natural Antioxidant Extractives and Preparation of functional foods

Sanjeev, Gajraj (2007) Fortification of frying oils with Natural Antioxidant Extractives and Preparation of functional foods. [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: Functional foods play an important role in maintaining human health and help in disease prevention. They are gaining importance due to their beneficial health effects and most of them are of plant origin. Most important functional compounds in foods are natural antioxidants like Polyphenols,Tocopherols, Lignans etc. There has been a growing interest in study of these nutraceutical compounds; their isolation, characterization and incorporation into the foods. Oil seeds have been found to be a rich source of natural antioxidants and work has been done to isolate natural antioxidant extracts from defatted oil seed cake. However a very little work has been done on the incorporation of these natural antioxidant extract into the edible frying oil, thereby replacing the synthetic antioxidants like TBHQ, BHT and BHA which have been found to be procarcinogenic. The present work focused on the screening of different oil seeds for presence of various natural antioxidant compounds, isolation of natural antioxidant compounds from defatted oil seed cake and preparation of functional frying oil by blending different oils and natural antioxidant concentrate from oil seeds. A functional low moisture snack food (bhujia) was prepared from the functional oil. Oil was recovered from the product and compared with control oil to study the effect of thermal processing and storage on natural antioxidants.
Uncontrolled Keywords: Oil seeds natural antioxidants bhujia vegetable oil seeds Functional foods frying oil
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Aug 2007 11:04
Last Modified: 28 Dec 2011 09:30
URI: http://ir.cftri.com/id/eprint/1405

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