2011 年 17 巻 3 号 p. 219-226
Speciality fat with no trans fatty acids prepared by blending palm oil fraction with rice bran oil showed melting characteristics similar to those of commercial vanaspati. This fat is used in preparation of Indian traditional foods such as Parota, Mysorepak, Sohan papdi and Badusha substituting vanaspati and the quality was evaluated in comparison with those prepared using vanaspati. The appearance, texture and sensory analyses of all the products prepared with speciality fat were similar and comparable with those prepared with vanaspati. The products prepared with vanaspati and commercial samples contain trans fatty acids (0.3 − 6.3%), whereas those prepared with speciality fat did not contain any trans fatty acids. The study therefore revealed that the trans-free speciality fat prepared using palm oil fraction and rice bran oil could be used as vanaspati (trans fatty acids 17.7%) substitute to prepare a range of traditional foods and thereby improve nutritional quality.
