Cooking oils : A review

Authors

  • Satish Chavan Department of Swasthavritta and Yoga, CARC, Akurdi, Pune, India
  • Rajkumar Bobade Department of Swasthavritta and Yoga, CARC, Akurdi, Pune, India.
  • Arti Firke Department of Swasthavritta and Yoga, CARC, Akurdi, Pune, India

Abstract

India represents unique biodiversity profile and peoples of different region possess various eating habits including cooking oils, groundnut, coconut, mustard, sesame, safflower, linseed, castor oil are major traditionally used oils in India  along with soya bean, rice bran, cottonseeds, sunflower and palm oil. The diversified culture of India offers different preference of cooking oil in different regions depending upon the availability of oils in that particular region, like; South Indian and people from west region prefer groundnut oil while in East and Northern India mustard and rapeseed oils are used commonly. Similarly, few regions in South India prefer coconut and sesame oils while some places of Northern India witnessed utilization of vanasapati oil.

Keywords:

Oil, Cooking, Refined Oils, Unrefined Oils, Fats

Downloads

Download data is not yet available.

Published

05-04-2016
Statistics
11 Views | 4 Downloads

How to Cite

Satish Chavan, Rajkumar Bobade, and Arti Firke. “Cooking Oils : A Review”. Journal of Innovations in Pharmaceutical and Biological Sciences, vol. 3, no. 2, Apr. 2016, pp. 59-62, https://jipbs.com/index.php/journal/article/view/139.

Issue

Section

Review Article