Changes in Free and Bound Lipids, Fatty Acids and Carotenoids during Processing and Storage of Quick Cooking Greengram and Blackgram Dhals

Authors

  • Department of Food Science and Nutrition, Manasagangotri, University of Mysore, Mysore
  • Department of Food Science and Nutrition, Manasagangotri, University of Mysore, Mysore

Abstract

Lipids are important constituents of dhals. Besides being concentrated source of energy, they provide essential fatty acids and fat soluble vitamins. In cereals and pulses, they serve as precursors of flavouring compounds. Polar lipids also serve as surfactants and influence their processing and keeping quality. Some of these effects are brought about by ability of lipids to bind with other constituents such as starch and proteins.

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Published

2001-09-01

How to Cite

Arya, S., & Rudramma, . (2001). Changes in Free and Bound Lipids, Fatty Acids and Carotenoids during Processing and Storage of Quick Cooking Greengram and Blackgram Dhals. The Indian Journal of Nutrition and Dietetics, 38(9), 301–306. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/6859

Issue

Section

Original Articles