Use of interesterified fats in food preparations.

Grace, George and Sen, D. P. (1983) Use of interesterified fats in food preparations. Indian Journal of Nutrition and Dietetics, 20 (5). 163-172, 5 ref..

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Abstract

A few interesterified fats (similar to vanaspati in plasticity) prepared from (i) sal fat and groundnut oil (30:70 w/w), (ii) vanaspati and groundnut oil (40:60), (iii) sal fat and safflower oil (50:50) and (iv) cottonseed oil, were used in the preparation of baked products (cookies and cake), deep fat fried product (potato chips) and an Indian sweetmeat (kesaribhath). The products were acceptable and comparable to those prepared with vanaspati. After storage at ambient temp. (21-28 degree C) or at 28 plus/minus 2 degree C for different periods, these preparations were comparable to vanaspati and did not show any change of appearance, colour or development of rancid or off-flavour and odour.

Item Type:	Article
Uncontrolled Keywords:	FATS-VEGETABLE; foods, interesterified vegetable fats use for
Subjects:	600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	13 Aug 2021 06:58
Last Modified:	13 Aug 2021 06:58
URI:	http://ir.cftri.res.in/id/eprint/6668

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