Blending of fats

The present study aims to evaluate the suitability of flaxseed oil (rich plant source of long chain omega-3 polyunsaturated fatty acid) as healthy oil in formulation of therapeutic fat spread. Eight fat spread samples containing 20%, 40%, 60%, 80% total blend fat were prepared.

7p schindler 30-12-2021 19 0   Download

This paper presents summarized findings of utilization of biodiesel with 20% blend (B20) based fish fat in conventional diesel engines. Targeting this, The Mazda WL was used as an object for the application of dual fuels (diesel and biodiesel) conversion. Experimental were tested under standard conditions and part load conditions from 1000 rpm to 3000 rpm, respectively. Exhaust emissions of engine were investigated in this paper.

7p chauchaungayxua11 23-03-2021 14 2   Download

The study revealed that an increase in B.R. reading and Iodine value are due to blending with groundnut oil and hydrogenated fat, also an increase in the polenske and saponification values are due to blending with coconut oil where as decrease in the B.R. reading and Iodine value are due to blending with coconut oil and decrease in the Reichert–Meissl, Polenske, saponification values are due to blending with hydrogenated fat and animal body fat at 10 & 15 per cent respectively.

6p caygaocaolon7 18-09-2020 9 1   Download

This study was performed to investigate the physico- chemical characteristics of multi flour noodles were prepared by blending wheat flour with kidney bean flour, cowpea flour, turnip flour and cauliflower flour in six different treatments. The physico-chemical properties moisture, ash, protein, fat, crude fibre, iron, calcium, sodium and potassium of multi flours noodles were determined using standard procedures just after preparation.

8p nguaconbaynhay7 15-08-2020 16 1   Download

Instant mixes are commercially prepared mixture of dry ingredients as these are easy and fast to prepare. Keeping these facts in view, in the present study five types of gluten free instant idli were prepared by using instant mixes i.e., 40 per cent rice flour, 20 per cent mung bean flour and 5 per cent linseed powder in 60 per cent processed (malted, roasted, popped and flaked) and unprocessed oat flour.

11p trinhthamhodang1212 06-04-2020 23 4   Download

Multigrain biscuits were formulated by blending refined wheat flour with barley and buckwheat flours in the ratios of 100:0:0::WF:BF:BWF; 0:100:0::WF:BF:BWF; 80:20:0::WF:BF:BWF; 70:20:10::WF:BF:BWF; 60:20:20::WF:BF:BWF; 0:20:30::WF:BF:BWF; 40:20:40::WF:BF:BWF; 30:20:50::WF:BF:BWF. Incorporation of buckwheat flour led to increase in crude fibre, crude fat, ash, carbohydrate and antioxidant activity of multigrain biscuits, except moisture and crude protein contents where the reverse is true. Among the treatments, the highest mean moisture (4.20 %) mean crude protein (7.

11p trinhthamhodang1212 06-04-2020 12 1   Download

Rice (Oryza sativa L.) is the second most important cereal grain consumed worldwide and providing carbohydrates, proteins, fats, fibers, minerals, vitamins, etc. Rice is also considered as one of the major sources of nutrients. It has high digestibility, biological value and protein efficiency ratio owing to the presence of high concentration of lysine among all the cereals.

13p cothumenhmong4 25-03-2020 10 1   Download

Biofuels are renewable fuels are made from biomass materials, produced through biological processes such as anaerobic digestion or agriculture, rather than the fuels produced through geological processes such as coal and petroleum. Biofuels primarily include ethanol and biodiesel and have numerous advantages such as lower carbon emissions over fossil fuels. Ethanol and biodiesel are usually blended with petroleum fuels (gasoline and diesel fuel), but they can also be used on their own.

11p caygaocaolon3 09-03-2020 14 0   Download

The chevon patties were developed to increase the functional value with decreasing fat and sodium content. carrageenan and different salt variant of NaCl, KCl, CaCl2 and Mushroom extract were used in different combination and then selected variant was added with Noni as natural antioxidant and finally patties 0.6 % carrageenan, proportionate blend of NaCl, KCl, and CaCl2 and 3% noni as antioxidants was found superior and most acceptable by the sensory panelists, hence, selected for further storage stability under refrigeration.

15p chauchaungayxua3 07-02-2020 7 0   Download

Whey is the aqueous (serum) protein of the milk. It compromises approximately 20% of the protein in milk, albumins and globulins, majority of lactose and the water soluble nutrients. The disposal of whey, the liquid remaining after the separation of milk fat and casein from the whole milk, is a major problem for the dairy industries, which demands simple and economic solutions. The usage of whey to valuable products could overcome the issue.

17p nguaconbaynhay3 07-02-2020 44 3   Download

The philosophy of a sauce, when understood, enables even an untrained cook to make a great variety of every day sauces from materials usually found in every household; to have them uniform, however, flavorings must be correctly blended, and measurements must be rigidly observed. Two level tablespoonfuls of butter or other fat, two level tablespoonfuls of flour, must be used to each half pint of liquid. If the yolks of eggs are added, omit one tablespoonful of flour or the sauce will be too thick. Tomato sauce should be flavored with onion, a little mace, and a suspicion of curry.

82p window1234 22-12-2012 63 9   Download