Stability of Sunflower oil treated with natural oryzanol concentrate.

Srinivas, Patibandla (2011) Stability of Sunflower oil treated with natural oryzanol concentrate. [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:	Edible oils undergo oxidation during storage. Hence, synthetic anti-oxidants such as BHA (Butylated Hydroxy Anisole), BHT (Butylated Hydroxy Toluene), TBHQ are added at 0.02% level to improve storage stability. The common vegetable oil viz., Refined Sunflower oil has been selected for the study.
Uncontrolled Keywords:	Peroxide value, Free fatty acid, Anti-oxidant, Rancidity
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats > Sunflower Seed 600 Technology > 08 Food technology > 32 Antioxidants
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	02 Aug 2011 11:15
Last Modified:	28 Dec 2011 10:27
URI:	http://ir.cftri.res.in/id/eprint/10373

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