The Indian Journal of Nutrition and Dietetics

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Analysis of Fatty Acid in Blended Oils for Secured Dietary Fat


Affiliations
1 Department of Home Science, Bharathidasan Government College for Women (Autonomous), Puducherry, India
     

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Fats and oils of vegetable origin for human consumption can be classified into three main categories; salad and cooking oils, frying oils and confectionary fat. Vegetable oil is the most prevalent liquid source of fat in an individual diet. It offers consistency, palatability to the food products and also act as a heat transfer medium during frying.
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  • Analysis of Fatty Acid in Blended Oils for Secured Dietary Fat

Abstract Views: 285  |  PDF Views: 0

Authors

Josphine Nirmala Many
Department of Home Science, Bharathidasan Government College for Women (Autonomous), Puducherry, India
V. Kayal Vizhi
Department of Home Science, Bharathidasan Government College for Women (Autonomous), Puducherry, India

Abstract


Fats and oils of vegetable origin for human consumption can be classified into three main categories; salad and cooking oils, frying oils and confectionary fat. Vegetable oil is the most prevalent liquid source of fat in an individual diet. It offers consistency, palatability to the food products and also act as a heat transfer medium during frying.