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The hardness of the spreads was increased upon increasing quantity of PRPOL. Prepared chocolate spreads showed similar fat, moisture, colour components ( L*, a* and b*) and better emulsion stability. Moreover, radical scavenging activity of the blends increased with increase in PRPOL quantity. The blends showed an intermediate solid fat content of PRPOL and butterfat. Cholesterol level in the blends was reduced (10-50 %) as compared to the butterfat.
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Improvement in carotenoids (6-27 fold), phytotosterols (3-15 fold), tocopherols and tocotrienols (4-17 fold), and squalene (1-6 fold) in blends was observed upon incorporation of PRPOL. The incorporation affected short chain, medium chain and long chain fatty acids content along with variation in the palmitic, stearic, oleic acids content of the blends as compared to butterfat alone.
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The results showed that the redness, yellowness, slip melting point, free fatty acids, peroxide value, iodine value, unsaponifiable matter, diacylglycerol and monoacylglycerol increased while lightness, saponification value, and triacylglycerol significantly decreased upon incorporation of increased quantities of PRPOL into butterfat. Working as a cinematographer in south indian film industry Cinematography is not just a profession Its the passion of my. The physicochemical characteristics and the phytonutrient composition of blends, as well as its utilization in the preparation of functional chocolate spread were evaluated. Phytonutrients retained palm olein (PRPOL) was prepared and blended into butterfat at different ratios. P K Prasanth Kumar 1, T Jeyarani 1, A G Gopala Krishna 1 Affiliation 1 Department of Traditional Food and Sensory Science, CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysore, 570020 India.