Nutritional significance of fats and oils

FOOD SCIENCE AND PROCESSING 3 (2+1)
Lesson 12 : Composition, Nutritive Value and Processing of Nuts and Oil Seeds

Nutritional significance of fats and oils

  • Concentrated source of energy (9 k.cal / 1 gm) . By weight provides 2.25 times more energy than proteins and Carbohydrates.
  • Reduce bulk in the diet.
  • Excellent sources of fat soluble vitamins A, D, E and K.
  • Play important role in the bio-synthesis of several long chain fatty acids.
  • Provide EFA (linoleic acid) are components of membranes of living cells.
  • Used in prostaglandlin synthesis which is involved in large variety of vital physiological functions, like reducing the blood clotting rate and presents clot blocking of coronary arteries.
  • Slow in leaving stomach and lance retard digestion. Thus delays the pangs of hunger.
  • Digestibility – 95 to 98%
  • Digestibility depends on melting point (M.P)
    • Melting point – < 430C – completely digested
    • Melting point – > 430C – slowly digested.
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Last modified: Friday, 9 December 2011, 9:25 AM