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Analytical characterization of blends of butter oil and chia (Salvia hispanica L.) seed oil was performed.Chia oilwas added in butter oil atfour different levels i.e. 6.25%, 12.5%, 18.75% and 25% (T1, T2, T3 and T4), butter oil without any addition of chia oil served as control. Blends of butter oil and chia oil were packaged in tin containers, stored at ambient temperature (34±2oC) for 90-days.Iodine values of control, T1, T2, T3 and T4 were 36.85, 45.63, 57.22, 67.45 and 76.37 (cg/g %).Concentration of omega-3 fatty acids in T1, T2, T3 and T4was4.17%, 7.39%, 12.55% and 16.74%. The extent of omega-6 fatty acids in T1, T2, T3 and T4 was 2.81%, 2.94%, 3.15% and 3.32%.Concentration of omega-3 and 6 fatty acids in butter oil can be increased by chia oil.
Muhammad Nadeem, Muhammad Ajmal, Fazal Rahman, Muhammad Ayaz. (2015) Analytical Characterization of Butter Oil Enriched with Omega-3 and 6 Fatty Acids Through Chia (Salvia hispanica L.) Seed Oil, Pakistan Journal of Analytical & Environmental Chemistry, Volume 16, Issue 2.
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