UNIT VII- FATS AND OILS
7.4 TYPES OF FATS AND OILS
lipoprotein (VLDL) levels in the blood. As a result, arterial obstruction is minimised.
Prostaglandins also lower inflammation and consequently discomfort in certain conditions.
Lack of EFAs causes growth retardation, dry skin, and itchy head patches.
Diarrhoea and other symptoms may appear. These deficiency symptoms arise in low- birth-weight newborns fed fat-free formulas and in people nourished for lengthy periods of time on intravenous solutions containing no lipid.(like rheumatoid arthritis)
ASSESS THE PROGRESS OF YOUR SESSIONS 5 1) Write about foods that contain Omega-3 fatty acids.
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7.3.2 RECOMMENDEDDIETARYALLOWANCES
The demand for fat is dependent on two things: the need for energy and the need for necessary fatty acids. Invisible fat in the diet provides around 10% of overall energy requirements. A minimum of 5% of total energy must be delivered in the diet as visible fat.
This equates to around 12 g of fat each day. For healthy people, a greater amount of consumption of 20 g/day is preferred to give energy density and palatability.
Given the potential difficulties associated with high fat consumption, a maximum limit of 20 g/day for adults and 25 g/day for young children is recommended. To meet the essential fatty acid requirements, the diet should include at least 10 g of vegetable oil, which is a good source of linoleic acid.
7.4.1BUTTER: This is manufactured from separated cream through milk. The milk product may become vinegary on its own as well as after adding curds. The butter separates when it is churned. Butter prepared curd is now incorporated into cream, that provides better flavour and lasts longer. You may manufacture at your place and consume it plain, alternatively you may make ghee out of it. It may be an excellent resource of vitamin A and more costly than other fats since it is derived from milk. You can create sandwiches, cakes, cookies, and pastries using butter and chapatis and parantha. It is smooth and easy to digest. As a result, it is more suited to small kids, the elderly, and the sick.
7.4.2 GHEE:This originates from butter that has been heated until all of the fluid has been removed. It may be produced at home using homemade butter. Heat the butter until a light brown colour develops on the residual butter particles. Avoid overheating since this would cause make the ghee heat andessential nutrientto be demolished. A component for frying and cooking is gheethat is also used to produce desserts. However, given that it is made of butter, it is expensive to buy.
7.4.3 MARGARINE:Margarine is a butter replacement manufactured from vegetable oils such as soya bean, cotton seed, and others, as well as a hydrogenated blend of vegetable and animal fat. Developed with whey or cultured pasteurised skim milk (SM) and one or more optional fat components. Vitamins A and D can also be added to boost nutritional value. Other ingredients that can be used as emulsifiers include lecithin, monoglycerides, and/or fat producing fatty acids, artificial colours, salt, citric acid or specific citrates, and sodium benzoate as a preservative to the level of 0.1 per cent.
7.4.4 LARD:
Fig 7.2 Lard
Lard is a kind of pig fat. Lard is made by rendering fatty tissues with heat. The amount of lard used is determined by the location of the fatty tissues in the animal and the technique of cooking.
To avoids the beginning of rancidity, an antioxidant is added. Lard is sometimes changed to increase its baking performance.
7.4.5 COTTON SEED OIL:
Fig 7.4 Cotton seed oil
It is eaten as a salad dressing or as a cooking oil.It has a neutral flavour that does not overwhelm other foodstuffs.
7.4.6 RICE BRAN OIL:
Fig 7.5 Rice bran oil
It is strong in unsaponifiable components such tocotrienols and oryzanol. These have antioxidant properties. This oil is high in vitamin E, which provides it oxidative stability. Furthermore, it has a greater cholesterol-lowering effect than other oils. When compared to other oils, has a high keeping quality. Foods deep fried in rice bran oil were less absorbed or eaten in fried foods than meals fried in groundnut oil.
7.4.7 REFINED OIL
Vegetable oils are made from oil-containing seeds, fruits, or nuts by using different pressing techniques, solvent-based extraction, or a combination of these. A seed cake with a fair amount of protein is still present, and the fat is also utilized to make animal feed.
OILSEEDS OR NUTS COOKED IN STEAM
Cell Structure Fat melts
breaks
SCREW PRESSED
ADDITION OF FOOD GRADE HEXANE OIL IS EXTRACTED SOLVENT IS REMOVED
DEGUMMED
REFINED
BLEACHED AND DEODOURISED
REFINED OIL Heated Oil is
poured onCharcoal Heated in vacuum
Removal of plant
Pigments like cholorophyll and Carotene
Fig 7.6 Flowchart of the production of refined oil (Source: B. Srilakshmi,2011)
7.4.8Vanaspathi
In India, hydrogenated oil is referred to as "Vanaspathi." It is produced by hydrogenating groundnut oil that has been refined or a combination of groundnut oil and other edible vegetable oils. In Vanaspathi, both beneficial and harmful fatty acids may be detected.Vanaspathi must have a melting point between 31°C and 37°C, contain 5% sesame oil, and be fortified with vitamin A in accordance with the Vanaspathi Control Order.
PHYSICALACTIVITY1
1) Mention the foods that you usually prepare using rice bran oil.
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ASSESS THE PROGRESS OF YOUR SESSIONS 6
1) State the preparations for which you utilize cotton seed oil in the food you prepare.
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7.4.9 GROUND NUT OIL:
Fig 7.7 Groundnut
Groundnut oil accounts for over half of all oils produced in India.The protein and fat content of groundnuts is fairly high. The B-complex vitamin niacin is particularly abundant in them. The 'king' of oilseeds is groundnut. It is a crucial component of our nation's food supply and a major source of income. Aside from being a valuable source of all nutrients, it is also a low-cost product. The term "wonder nut" and "poor man's cashew nut" are also used for the groundnut.Compared to eggs and meat; groundnuts provide two times the amount of protein.Groundnuts are high in calcium, phosphorus, iron, and zinc, in addition to protein. It is clear amber liquid that is widely used in cooking and as a salad dressing. It is one of the most essential fats used in the production of margarine. It has high oxidative stability. It is also employed in the preservation of fish.
7.4.10 SOYABEAN OIL: In terms of both production and use, soybean oil is the world's top vegetable oil. It is extracted from raw beans using a solvent. It is a component in cake mixes, non-dairy creamers, cooking oil, Mayonnaise, sandwich spreads, and vanaspathi.
7.4.11 MUSTARD OIL:
Fig 7.8 Mustard oil
It is a member of the Brassica campestris family. Mustard is a member of the same family. It is also known as Sarson. Mustard oil has a strong flavour and aroma and is somewhat more viscous than other common vegetable oils. Mustard oil has antibacterial properties and can help to protect the skin. It can also prevent cold, cough and skin problems. Mustard oil conptains strong antioxidantactivity.
PHYSICAL ACTIVITY 2
1) Name five dishes that you develop with mustard oil along with their names.
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7.4.12 OLIVE OIL:
Fig 7.9 Olive Oil
The conventional plant fruit known as the olive is used to make olive oil, which is fruit oil. The wild olive tree, which has its roots in southern Asia, has been extensively grown in the Mediterranean area. The substance that is extracted from the olive fruits can be divided through
MUSTARD OIL IS A WONDERFUL OIL OPTION FOR COMMON COOKING OIL SINCE IT IS ALSO USED AS A STIMULANT TO AID DIGESTION AND CIRCULATION.
different categories for commercial usage, including virgin, extra virgin, pure, and processed oils. Olive oil is extensively used in food preparation in the modern world. Pure and refined olive oils are both used for deep frying. For daily cooking, virgin olive oil is preferred, while extra virgin olive oil is used in dressings for salads. The risk of heart disease is significantly decreased by the monounsaturated fats found in olive oil. Additionally, it contains plenty of polyunsaturated fats, which help to lower cholesterol.
7.4.12PALM OIL:
Elaeisguineensis palm fruit is used to make palm oil.It is used all over the world as a cooking oil, a component in margarines and shortening, as well as in a broad range of culinary products and fat blends.Both saturated and unsaturated fatty acids are present in equal amounts.It contains 5 per cent stearic acid and 44 percent palmitic acid. The liver contains 10% linoleic and terol and 39% oleic acid (MUF). Due to its high content of carotenoids (500–700 ppm), crude palm oil is one of the most abundant natural plant sources of carotenoids.