Comparative Stability of Unsaponifiable Constituents of Ghee During Thermal Oxidation

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Authors

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

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.

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Published

1975-06-01

How to Cite

Bector, B. S., & Narayanan, K. M. (1975). Comparative Stability of Unsaponifiable Constituents of Ghee During Thermal Oxidation. The Indian Journal of Nutrition and Dietetics, 12(6), 178–180. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/11533

Issue

Volume 12, Issue 6, June 1975

Section

Short Communication

License

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