Oxidative Detoriation of Oils and Fats in Ready To Eat Sweet Meats and their Nutritional Evaluation

Padmaja, K. A. and Priya Marilyn, Leo and Rashmi, B. G. (2010) Oxidative Detoriation of Oils and Fats in Ready To Eat Sweet Meats and their Nutritional Evaluation. [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:	Most of the Indian traditional sweet-meats contain sizable amount of fat, milk and farinaceous materials. Oxidative deterioration of oils and fats has been widespread area of research. Deterioration undergone by different sweets can be estimated using different techniques and experimental procedures. Four sweets namely, Sohan papadi, Mysore pak, Jahangir and Boondi laddu were selected and their nutritional contents were investigated. Also their shelf life, changes undergone by them during processing and storage were monitored /observed by carrying out different tests. Sweets have a high caloric value but have perceived a negative image because they contain a considerable amount of fat. This has resulted in increased consumer awareness of the relationship between food, nutrition and health. The mechanism of deterioration is complex and is affected by numerous factors such as the nature and type of oil, the different ingredients used in the sweetmeat, the method of frying and the methods of processing, handling and storage etc. Based on the different experiments that were carried out, the results obtained show that the consumption of these four sweets pose no significant health hazard.
Uncontrolled Keywords:	Traditional sweet meats; oxidative deterioration; nutritional evaluation
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 18 Processed foods
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	10 Aug 2010 06:27
Last Modified:	10 Aug 2010 06:27
URI:	http://ir.cftri.res.in/id/eprint/9600

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