Nutritive Value of Mixed Fats

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Authors

  • K. Nagamalleswari
     University Biochemical Laboratories, A. C College Campus, Madras - 600 025 ,IN
  • Shyamala Devi
     University Biochemical Laboratories, A. C College Campus, Madras - 600 025 ,IN
  • E. R. B. Shanmugasundaram
     University Biochemical Laboratories, A. C College Campus, Madras - 600 025 ,IN

Abstract

The seed of sal (Shorea robusta) has attracted attention particularly because of its oil content and the potential of sal fat to function as a substitute for cocoa butter. Bhambhani et al evaluated the physical properties of a mixture of sal fat with cocoa butter and found the mixture to be on par with cocoa butter fat. Since liver fat is an essential nutrient, any search for a cheaper and suitable substitute for cocoa butter, without any loss in the nutritive value, may be worth while. Therefore an attempt has been made in the present investigation to study the nutritional and biochemical aspects of sal fat individually as well as in combination with two edible oils, namely groundnut and palm oils.

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Published

1986-10-01

How to Cite

Nagamalleswari, K., Devi, S., & Shanmugasundaram, E. R. B. (1986). Nutritive Value of Mixed Fats. The Indian Journal of Nutrition and Dietetics, 23(10), 299–302. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/13226

Issue

Volume 23, Issue 10, October 1986

Section

Original Articles

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