Safety and Nutritional Evaluation of Bakery Products with Special Reference to Fats used for their Preparation

Jai Sheela Marry, S.R. (2009) Safety and Nutritional Evaluation of Bakery Products with Special Reference to Fats used for their Preparation. [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:	Partial hydrogenation of vegetable oils or fats isomerizes in some of the cis unsaturated fats into trans unsaturated fats instead of hydrogenating it completely. The consumption of trans fats increases one’s risk of coronary heart disease by raising levels of bad LDL cholesterol and lowering levels of good HDL cholesterol. Iodine value estimation concludes the percentage of iodine in fats of bakery products, the higher iodine value the more unsaturated fatty bonds are present in the fat. The bun has more unsaturated fatty acids, which is useful to the human health. The study indicates that FTIR estimation which gives about the total trans fat present in the bakery products, which are harmful to the human health which are found high in the products vanaspathi samples, dilkush, bread. Frequent consumption of these products should be avoided. Peroxide value which determines the oxidation of fats, where the high level of oxidation takes place in the sample bun which is harmful to health of the human.FFA value determines the free fatty acid levels of the bakery products, where the high percentage of FFA are found in the bun. p- anisidine value is correlated with the presence of aldehydes deriving from the second oxidation of fats. The high aldehydic compounds were found in the sample bun which is harmful the human health. Slip melting point is the index of the temperature at which the samples becomes fluid. The human body temperature is 37 ºC, where some fats is not soluble at this temperature like the product dilkush which has 41 ºC, which is harmful. Higher the value of unsaturation, high chain length, the BRR will be high. The high value of refractive index shows the bun, which are not so harmful to the human health. Thus discipline and taking personal responsibility and awareness are important in order to consume foods that are healthy for the body, while limiting the consumption of food that may taste good, but unhealthy.
Uncontrolled Keywords:	trans fat bakery products safety nutritional evaluation
Subjects:	600 Technology > 08 Food technology > 13 Quality control > 02 Safety 600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 09 Industrial oils, fats, waxes, gases
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	03 Jun 2009 05:59
Last Modified:	28 Dec 2011 10:08
URI:	http://ir.cftri.res.in/id/eprint/8962

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