Physicochemical Characteristics of Vegetable Oils and their Blends with Respect to Nutritional Significance

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Authors

  • U. Archana
     Department of Food Science and Nutrition, Avinashilingam Deemed University, Coimbatore-641 043 ,IN
  • S. Premakumari
     Department of Food Science and Nutrition, Avinashilingam Deemed University, Coimbatore-641 043 ,IN

Abstract

Rice bran oil derived from the outer layer of rice caryopsis is considered to be an important edible oil due to the presence of high percentage of unsaturated fatty acids and certain nutritionally and medicinally important minor constituents such as tocopherols, tocotrienols and oryzonol. Among the commonly used vegetable oils, sesame oil is known to be the most resistant to oxidative rancidity.

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Published

2005-01-01

How to Cite

Archana, U., & Premakumari, S. (2005). Physicochemical Characteristics of Vegetable Oils and their Blends with Respect to Nutritional Significance. The Indian Journal of Nutrition and Dietetics, 42(1), 1–6. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/6476

Issue

Volume 42, Issue 1, January 2005

Section

Original Articles

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