Analysis of Fatty Acid in Blended Oils for Secured Dietary Fat

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Authors

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

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.

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Published

2011-03-01

How to Cite

Many, J. N., & Kayal Vizhi, V. (2011). Analysis of Fatty Acid in Blended Oils for Secured Dietary Fat. The Indian Journal of Nutrition and Dietetics, 48(3), 115–125. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/4679

Issue

Volume 48, Issue 3, March 2011

Section

Original Articles

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