PHYSICOCHEMICAL AND NUTRITIONAL CHARACTERISTICS OF MICHELIA-CHAMPACA SEED OIL

被引：0
|
作者：
MANDAL, B
MAITY, CR
机构：
来源：
ACTA ALIMENTARIA | 1992年 / 21卷 / 02期
关键词：
MICHELIA-CHAMPACA; NONTRADITIONAL PLANT SEEDS; FATTY ACID COMPOSITION; NUTRITIONAL STUDY;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Michelia champaca seeds contain 10.4% resin and 30.9% dark yellow coloured semi-solid fat. The alcohol-alkali refining and bleaching with fullers earth and carbon reduced the high acid value, high unsaponifiable matter and dark colour of the crude seed oil. The fatty acid composition (wt%) of the refined seed oil was: palmitic 24.2, stearic 5.8, oleic 66.1 and linoleic 3.9. Nutritional quality of the refined seed oil was evaluated by feeding the seed oil and groundnut oil as control to rats at 10% level for 4 weeks. The growth performance, digestibility, feed efficiency ratio, serum lipids and histopathological findings were satisfactory for the refined seed oil.
引用
收藏
页码：131 / 135
页数：5
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