📖 Samacheer Kalvi · 11th TN - English Medium · Nutrition And Dietetics · Page 83question

COCONUT · Part 4

Chapter 4: 5 a day · Nutrition And Dietetics

fruits or nuts by various pressing processes, by solvent extraction and also by combination of these. A seed cake that is relatively high in protein remains, after fat extraction is often used for animal feed. . .

. Hydrogenation – vanaspathi and margarine Hydrogenation Plant oils contain a large percent of unsaturated fatty acids and hence have a tendency to become rancid. These unsaturated glycerides in oil can be converted to saturated glycerides by the addition of hydrogen. This process is known as "hydrogenation" .

Hydrogenated fat is manufactured from vegetable oils by the addition of molecular DO YOU KNOW...? As per the Heart Association of America, an individual should consume PUFA up to % and MUFA up to % of his/her total calories of the daily intake. MUFAs lower the level of bad cholesterol (LDL) in the blood and raise the good cholesterol (HDL). PUFAs reduce both the good and the bad cholesterol.

Vanaspathi Hydrogenated oil in India is known as "Vanaspathi" . It is manufactured by hydrogenating refined groundnut oil or a mixture of groundnut oil with other edible vegetable oils. Good and Bad Fatty Acids are found in Vanaspathi. DO YOU KNOW...?

According to Vanaspathi Control Order, the melting point of Vanaspathi should be between °C and ° C and it should contain percent sesame oil and should be fortified with vitamin A. - - Nuts oil seeds and Sugar . Rancidity Spoilage of fats may occur on storage, particularly if the fats are highly unsaturated and the conditions of storage are conducive to chemical change in the fats. It is called Rancidity.

There are two types of rancidity. Margarine  Margarine is made from vegetable oils like cotton seed oil, soya bean oil, corn oil, groundnut oil, coconut oil and also meat fat.  Margarine is made from one or more optional fat ingredients churned with cultured pasteurized skimmed milk or whey.  Margarine is often used as a substitute for butter.

Rancidity Hydrolysis Oxidation Fig . : Types of rancidity Using gases in packaging Using Oxygen scavengers Refrigeration Storing in a dark place Using

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