Open AccessThe effect of heating in food processing on the nutritional value of some common food fats
Author(s) -
Erkki Uksila,
Rakel Kurkela
Publication year - 1966
Publication title -
agricultural and food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.347
H-Index - 35
eISSN - 1795-1895
pISSN - 1459-6067
DOI - 10.23986/afsci.71666
Subject(s) - food science , chemistry , edible oil , food additive , food processing
The effect of strong heating (20 hours at 200° C) on the nutritional value of butter, lard, and safflor oil was investigated by animal experiments with rats. Impaired growth was noticed when ever heated fats were given. The weight gain was most strongly inhibited by heated safflor oil, while the effect of heated lard and butter was less noticeable. The growth retardation was caused by impaired food consumption and a low absorption of heated fats. The results of the fatty acid analyses of the nonabsorbed fraction of the ingested fats is discussed.