New Delhi :
Indian Institute of Technology, Kharagpur (IIT Kharagpur) has innovated new vegetable oil packed with nutrients at the same cost. This will enrich the oil with antioxidants and reduce saturated fats in it, for the same cost.
IIT-Kharagpur claim their patented blend of oils –
This solution could also turn into a healthier alternative for solid fats in dairy products, in the form of powdered vegetable oil consumables. Researchers at IIT-Kharagpur claim their patented blend of oils, which is mixed with market-available vegetable oil, makes it low on cholesterol, trans and saturated fats.
Natural antioxidants along with the right proportion –
Hari Mishra, Department of Agricultural and Food Engineering says, “The proportion of saturated fats varies in the content. However, our oil is endowed with natural antioxidants along with the right proportion of polyunsaturated and monounsaturated fatty acids. They are commonly known as (MUFA & PUFA).”
Researchers at @IITKgp have patented a new technique to blend vegetable oils. This will enrich the oil with antioxidants and reduce saturated fats in it, for the same cost.
A wonderful #innovation for a healthier #India!https://t.co/AnYZ3JQfbY pic.twitter.com/puOQ5UolTB
— Dr. Ramesh Pokhriyal Nishank (@DrRPNishank) November 3, 2020
Process the synthetic antioxidants –
He further added, the oils are carefully chosen and blended in a particular proportion, combined with patented technology, making it a good replacement for existing vegetable oils. The team bagged the Gandhian Young Technological Innovation (SITARE-GYTI) Award 2020 for this new oil. The oils, endowed with antioxidants blend and synergise with each other. During the process the synthetic antioxidants are replaced with natural antioxidants, and maintain a stable proportion of fatty acid, the same oil, when emulsified and powdered, could replace the dairy fat.
Market vegetable oils to increase the shelf life –
Monalisha Pattnaik, a researcher at IIT-Kharagpur, added that synthetic antioxidants are often added externally to market vegetable oils to increase the shelf life of the oil. “What we achieved is to blend the antioxidants which are already endowed in these oils. The blend of two or more oils increases shelf life and triggers synergistic effects.”
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IIT Jodhpur develops transistors with biodegradable gelatin as electrical insulator
New Delhi :
Indian Institute of Technology, Jodhpur (IITJodhpur) has developed transistors with biodegradable gelatin that can be used as a real-time breath analyser, which may be utilized as breath analyser. The changes in the property of transmitting electric force by exposure to moisture will enable the device to measure respiratory rate. A breakthrough in ‘Green Electronics’, the transistor can be a vital low-cost monitor for essential health parameters of an individual.
Used the natural protein gelatin –
IIT’s Flexible Large Area Microelectronics (FLAME) research group, headed by Professor Shree Prakash Tiwari, has used the natural protein gelatin, with a unique amino acid profile, for the fabrication of high-performance organic field-effect transistors.
Capable of monitoring health indicators in real time –
“The transistor devices, along with the circuit applications, were capable of monitoring health indicators in real time and could be used as breath rate analyser, which was still an evolving area”, said Research scholar Vivek Raghuwanshi, a member of the FLAME group.