The Indian Journal of Nutrition and Dietetics

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Changes in Fatty Acid Profile of some Processed Food Items during Storage


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1 Biochemistry and Nutrition Discipline, Defence Food Research Laboratory, Mysore - 570 011, India
     

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Several rations in the ready-to-eat (RTE) form have been developed hitherto in the Defence Food Research laboratory to meet the demands of Indian Armed Forces deployed under diverse climatic and environmental situations. With a view to have long shelf-stability, these rations are being prepared using hydrogenated fat as the cooking medium.
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  • Changes in Fatty Acid Profile of some Processed Food Items during Storage

Abstract Views: 272  |  PDF Views: 0

Authors

K. R. Anilakumar
Biochemistry and Nutrition Discipline, Defence Food Research Laboratory, Mysore - 570 011, India
N. S. Nagaraj
Biochemistry and Nutrition Discipline, Defence Food Research Laboratory, Mysore - 570 011, India
N. Narayana Prasad
Biochemistry and Nutrition Discipline, Defence Food Research Laboratory, Mysore - 570 011, India
P. M. Parameswaraiah
Biochemistry and Nutrition Discipline, Defence Food Research Laboratory, Mysore - 570 011, India
K. Jeevaratnam
Biochemistry and Nutrition Discipline, Defence Food Research Laboratory, Mysore - 570 011, India

Abstract


Several rations in the ready-to-eat (RTE) form have been developed hitherto in the Defence Food Research laboratory to meet the demands of Indian Armed Forces deployed under diverse climatic and environmental situations. With a view to have long shelf-stability, these rations are being prepared using hydrogenated fat as the cooking medium.