HUMAN NUTRITION

Detailed explanation-1: -Plasticity means: the ability to be shaped and spread with light pressure. The plasticity of fats is due to their chemical structure. All fats are a mixture of triglycerides, containing different fatty acids. The triglycerides all have different melting tempera-tures.

Detailed explanation-2: -DISCUSSION Physical properties of fats and oils were determined through melting point, specific gravity and refractive index. For slip melting point, butter and olive oil were used as the sample and has been compared.

Detailed explanation-3: -Each fat and oil have a range of physical, chemical and compositional parameters. Their important physicochemical properties are melting point, polymorphism, solid fat content and fatty acid composition. These properties assume a noteworthy part in deciding the quality of cookies and other bakery products.