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AKTU Speciality Fats for Food Industry (BFT063) Syllabus PDF – B.Tech 3rd Year
Speciality Fats for Food Industry BFT063
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Official AKTU syllabus of Speciality Fats for Food Industry (BFT063) for B.Tech 3rd Year – 3 credits, L-T-P 3-0-0. Read the unit-wise course content, course outcomes, evaluation pattern and recommended books online, or download the PDF.
Syllabus — Speciality Fats for Food Industry
Download PDFBFT063 · 3 credits · L-T-P 3-0-0
| CO1 | K3 | 2 | 1 | 2 | 1 | 2 - |
| CO2 | K2 | 2 | 1 | 2 | 1 | 2 - |
| CO3 | K2 | 2 | - | 2 | - | 2 - |
| CO4 | K3 | 3 | 2 | 3 | 2 | - |
| CO5 | K3 | 3 | 2 | 3 | 2 | - |
| CO6 | K3 | 3 | 2 | 3 | 2 | - |
| Average | 2.5 | 1.3 | 2.5 | 1.8 | 2.0 | - |
| REFERENCEBOOKS | ||||||
| S.NO | NAME OF AUTHORS/BOOKS /PUBLISHERS | YEAR OF PUBLICATION/ REPRINT | ||||
| 1 | Bailey’s Industrial Oil and Fat, Edition 6 ;Vol-2,3 & 5 Edited by Feireidoon Shahidi | 2005 | ||||
| 2 | H.B.W. Patterson , Hydrogenation of Oil & Fat , | London | Applied Science | 1983 | ||
| 3 | Manoj K. Gupta, “Practical Guide to Vegetable Oil Processing” AOCS publication | 2007 | ||||
| 4 | Richard D.O. Brien , “Fats and oils formulating and processing for applications”., 2nd Edition CRC Press Florida Publication | 2003 | ||||
| Course details | ||||||
| UNITS | S.NO | CONTENTS | LECTURE HOURS | |||
| I | 1 | Introduction to Speciality Fats: Definition of speciality fats, Plasticity of Fats and Plastic range, Functions and Applications of Shortening and Bakery Fats, Cocoa Butter: Physicochemical properties; Fatty acid composition; Cocoa Butter Alternatives, viz Cocoa Butter Equivalent (CBE), Cocoa Butter Substitutes (CBS), Cocoa Butter Replacer (CBR); Low Calorie Fats Functions and Applications of Modified Fats: Hydrogenation Reaction, Hydrogenated Fats, Inter-esterification; Random Inter- 8 | 8 | |||
| II | 1 | esterification, Directed Inter-esterification,, Margarine, Fat Crystallization into various polymorphic forms, Palm fractions, Palm Kernel Oils; application of Palm oil in solid margarin, Stearin, Palm Kernel Stearin in confectionery industry, Confectionary lipids, Fats and Oils for Bakery Products, Margarines & Spreads | |
| III | 1 | Flavours and Sensory Evaluation of Fats: Chemistry, function and applications of various additives such as preservatives, antioxidants, emulsifiers, humectants, stabilizers used in formulations, Flavour Components of fats, Flavours & Sensory aspects of fats | 8 |
| IV | 1 | Modification of Fats: Hydrogenation Process, Trans Fat alternatives and challenges, Margarine Processing Plant, Palm Oil Fraction , Crystallization of Oils & Fats | 8 |
| V | 1 | Analytical Aspects: Dilatometry- theory and practice, Solid Fat Content, Solid Fat Index, determination of Peroxide Value Anisidene value, Totox value, Determination of Polar Components, Quality control and assurance using GC,GC-MS-MS, LC-MS-MS, Rancimat and detection of formation of MCPD | 8 |
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