Characterisation of Mango Kernel Fat and Preparation of Tran’s-Free Margarine for Use in Muffins

Jeyarani T^1*, Suraj Subramanian¹, Sneha R¹, Sudha ML² and Negi PS³

¹Lipid Science and Traditional Foods Department, CSIR- Central Food Technological Research Institute, Mysore 570020, India, E-mail: subramanian@gmail.com

²Flour Milling, Baking and Confectionery Technology Department, CSIR- Central Food Technological Research Institute, Mysore 570020, India, E-mail: subramanian@gmail.com

³Fruit and Vegetable Technology Department, CSIR- Central Food Technological Research Institute, Mysore 570020, India, E-mail: subramanian@gmail.com

^*Corresponding Author: Jeyarani T, Lipid Science and Traditional Foods Department, CSIR- Central Food Technological Research Institute, Mysore 570020, India, Tel: 918212514153, Fax: 91821 2517233