The Indian Journal of Nutrition and Dietetics

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Changes in Free and Bound Lipids, Fatty Acids and Carotenoids during Processing and Storage of Quick Cooking Greengram and Blackgram Dhals


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1 Department of Food Science and Nutrition, Manasagangotri, University of Mysore, Mysore, India
     

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Lipids are important constituents of dhals. Besides being concentrated source of energy, they provide essential fatty acids and fat soluble vitamins. In cereals and pulses, they serve as precursors of flavouring compounds. Polar lipids also serve as surfactants and influence their processing and keeping quality. Some of these effects are brought about by ability of lipids to bind with other constituents such as starch and proteins.
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  • Changes in Free and Bound Lipids, Fatty Acids and Carotenoids during Processing and Storage of Quick Cooking Greengram and Blackgram Dhals

Abstract Views: 239  |  PDF Views: 0

Authors

Saroj Arya
Department of Food Science and Nutrition, Manasagangotri, University of Mysore, Mysore, India
Rudramma
Department of Food Science and Nutrition, Manasagangotri, University of Mysore, Mysore, India

Abstract


Lipids are important constituents of dhals. Besides being concentrated source of energy, they provide essential fatty acids and fat soluble vitamins. In cereals and pulses, they serve as precursors of flavouring compounds. Polar lipids also serve as surfactants and influence their processing and keeping quality. Some of these effects are brought about by ability of lipids to bind with other constituents such as starch and proteins.