The Indian Journal of Nutrition and Dietetics

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Comparative Stability of Unsaponifiable Constituents of Ghee During Thermal Oxidation


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1 National Dairy Research Institute, Karnal, Haryana, India
     

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The unsaponifiable constituents in ghee are mainly the fat-soluble vitamins and cholesterol. These constituents can be affected by the heat-treatment given to ghee during its use in the cooking and frying of various food products.
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  • Comparative Stability of Unsaponifiable Constituents of Ghee During Thermal Oxidation

Abstract Views: 321  |  PDF Views: 0

Authors

B. S. Bector
National Dairy Research Institute, Karnal, Haryana, India
K. M. Narayanan
National Dairy Research Institute, Karnal, Haryana, India

Abstract


The unsaponifiable constituents in ghee are mainly the fat-soluble vitamins and cholesterol. These constituents can be affected by the heat-treatment given to ghee during its use in the cooking and frying of various food products.