Characteristics of sal seed fat.

Nasirullah, Dr. and Mallika, T. and Rajalakshmi, S. and Vibhakar, S. and Krishnamurthy, M. N. and Nagaraja, K. V. and Kapur, O. P. (1981) Characteristics of sal seed fat. Journal of the Oil Technologists' Association of India, 13 (3). 120-122, 11 ref..

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Abstract

Sal fat extracted from 14 samples of sal seed collected from Madhya Pradesh and Orissa showed saponification value 175.2-191.55; iodine value 31.5-45.0; butyro-refractometer reading at 40 degree C, 45.5-54 degree C; free fatty acid content 1.0-2.4%; and slip point 26.0-30.7 degree C. The main fatty acids were: palmitic 1.7-23.0 degree C, stearic 32.6-56.8%; oleic 31.0-52.3%, linoleic 0.3-5.0% and arachidic 1.0-8.6%.

Item Type:	Article
Uncontrolled Keywords:	FATS-VEGETABLE; sal seed fats, physico-chemical characteristics of; sal seed fats, fatty acids in; OILSEEDS-; FATTY-ACIDS
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
Divisions:	Food Safety Analytical Quality Control Lab
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Nov 2021 04:45
Last Modified:	18 Nov 2021 04:45
URI:	http://ir.cftri.res.in/id/eprint/3371

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