The Indian Journal of Nutrition and Dietetics

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Changes in Certain Lipid Constituents During Heat Processing in Lipid Treated Groundnut Protein


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1 Central Food Technological Research Institute, Mysore-570013, India
     

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Application of heat during processing is an important step in the production of foods. Lipids either present in the raw materials or added, undergo oxidative deterioration leading to the development of off-flavours. The primary products of auto-oxidation are various hydroperoxides. Further decomposition of hydroperoxides lead to the production of various aldehydes, ketones and polymeric products. Different reactions during auto-oxidation lead ultimately to production of off-flavour and the spoilage of food product.
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  • Changes in Certain Lipid Constituents During Heat Processing in Lipid Treated Groundnut Protein

Abstract Views: 264  |  PDF Views: 0

Authors

D. Subba Rao
Central Food Technological Research Institute, Mysore-570013, India
K. Hanumantha Rao
Central Food Technological Research Institute, Mysore-570013, India

Abstract


Application of heat during processing is an important step in the production of foods. Lipids either present in the raw materials or added, undergo oxidative deterioration leading to the development of off-flavours. The primary products of auto-oxidation are various hydroperoxides. Further decomposition of hydroperoxides lead to the production of various aldehydes, ketones and polymeric products. Different reactions during auto-oxidation lead ultimately to production of off-flavour and the spoilage of food product.