George, G. and Sen, D. P. (1987) In vitro and in vivo digestibility of blended and corresponding interesterified fats in rats. Fett Wissenschaft Technologie, 89 (7). 276-279; 28 ref..
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Abstract
Inter-esterification of fat blends containing 40:60 vanaspati (a partly hydrogenated edible vegetable oil with 10% unhydrogenated edible liquid oil and 5% sesame) and groundnut oil (GNO), 30:70 sal (Shorea robusta) fat and GNO, 30:70 sheep tallow and GNO or cottonseed oil, caused limited but consistent increases in digestibility in vitro of the fats during the first 4 h; it had no effect on digestibility in vivo (in rats) of sal oil/GNO and vanaspati/GNO blends.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Cooking-fats; mixtures-; digestibility- |
| Subjects: | 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry |
| Divisions: | Lipid Science and Traditional Foods |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 23 Feb 2018 09:09 |
| Last Modified: | 23 Feb 2018 09:09 |
| URI: | http://ir.cftri.res.in/id/eprint/8532 |
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