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

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Authors

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

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.

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Published

1974-07-01

How to Cite

Subba Rao, D., & Hanumantha Rao, K. (1974). Changes in Certain Lipid Constituents During Heat Processing in Lipid Treated Groundnut Protein. The Indian Journal of Nutrition and Dietetics, 11(4), 217–223. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/10299

Issue

Volume 11, Issue 4, July 1974

Section

Original Articles

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