Ghee as a Source of Vitamin A in Indian Dietaries: The Effect of Cooking on the Vitamin Content of Foods

Effects of different cooking methods on minerals, vitamins and nutritional quality indices of grass carp (Ctenopharyngodon idella)

This study aimed to evaluate the nutritional value (proximate, fatty acid profiles, vitamins and mineral contents and also nutritional quality indices (NQI)) of grass carp (Ctenopharyngodon idella) prepared according to common consumer techniques: raw, poached, steamed, microwaved, pan-fried and deep-fried (in olive oil). In comparison to raw fish fillets, when grass carp was cooked there was a...

Stability of Vitamin a (retinol) in Fats/oils

The quality of locally available Ghee and oils was investigated at the department of Agricultural Chemistry, NWFP Agricultural University, Peshawar, Pakistan during May – October, 2005. Different brands of Ghee i.e. Shama Banaspati, Gulab Banaspati, Kohinoor Banaspati and Fauji Banaspati and Oil (Handi Cooking Oil) were analyzed for vitamin A contents and quality parameters (acid and iodine val...

Influence of Time and Temperature on Stability of Added Vitamin D3 During Cooking Procedure of Fortified Vegetable Oils

Background and Objectives: Previous research has established that Vitamin D3 (Cholecalciferol) deficiency is considered to be a highly prevalent nutritional problem worldwide. Data from National Food and Nutrition Surveillance Program (2015) revealed that prevalence of vitamin D3 deficiency in Iran is more than 70% of the population. Vegetable oils are considered to be potential candidates for ...

Studies on the Vitamin-A Content of Ghee

Effects of different cooking methods on minerals, vitamins and nutritional quality indices of grass carp (Ctenopharyngodon idella)

This study aimed to evaluate the nutritional value (proximate composition, fatty acid profiles, vitamins and minerals) contents and also nutritional quality indices (NQI)) of grass carp (Ctenopharyngodon idella) prepared according to common consumer techniques: raw, poached, steamed, microwaved, pan-fried and deep-fried (in olive oil). In comparison to raw fish fillets, when grass carp was cook...