IIT Kharagpur has made such a vegetable oil that will keep your health fit. IIT researchers claim that using this oil will keep your heart healthy. This formula has been developed by Professor Hari Niwas Mishra of IIT Kharagpur and his team. Patents for this product have been applied for commercialization. Researchers at IIT Kharagpur have been given the ‘Gandhian Young Technological Innovation Award 2020’ for this experiment. Hari Niwas Mishra, professor of agriculture and food engineering at IIT Kharagpur, said that oil differs in terms of fat saturation. Such oils are healthy, consisting mainly of polysaturated and unsaturated oils. These fats work to reduce low density lipoprotein or harmful blood cholesterol in the blood.

Professor Harinivas Mishra of IIT Kharagpur said that saturated fatty acid (MUFA) solidifies, whereas unsaturated fatty acid (PUFA) remains in liquid form. When we eat oil or ghee, the body has to spend less energy to break down saturated fatty acids, while the body has to spend less energy in braking unsaturated fatty acids. The ratio of mufa and pufa should be 1: 4. In such a situation, the ratio of saturated fatty acids and unsaturated fatty acids in any oil is not ideal. In such a situation, we have blended MUFA and PUFA in the ratio of 1: 4 as per American Health Association. We have completely removed synthetic antioxidants in our oil. We have made the oil in powder form. For this we have used microincapsulation procedure.

Polyunsaturated fatty acid oil (PUFA) can be used to replace dairy fat in bakeries and confectionery. There is also a shortage of dairy fat, which can be met by it. Its results will also be better for health. This will reduce the heart related diseases in people.

Professor Virendra Tiwari, director of IIT Kharagpur, says that even after seven decades nutritious and healthy food is kept in lifestyle products. The reason for this is the lack of awareness and lack of ability among the people. But with this new approach, we will be able to save people’s lives. This product will be able to mass production of PUFA and antioxidant rich vegetable oil. It will be accessible to a large population of the country. This will be of great benefit to the people belonging to the lower income group, who are forced to buy saturated fat due to low prices, which adversely affects their health.

Oil shelf life will increase

Professor Harinivas Mishra said that the shelf life of the new oil will also be better. He said that we have resorted to microincapsulating to protect a lipid from oxidation, in which better material is used.


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