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CSIR - CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE

COUNCIL OF SCIENTIFIC & INDUSTRIAL RESEARCH

MINISTRY OF SCIENCE & TECHNOLOGY, GOVT. OF INDIA,
MYSURU - 570020

Jeyarani T

Sr. Technical Officer(2)

M.Sc., M.Phil., Ph D.,

Email : jeyarani@cftri.res.in

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Expertise

Physical and chemical characteristics of oils and fats, Fatty acid composition and triglyceride composition, Detection and quantification of trans fats, Isomers of trans fats in chocolates, confectionery and bakery products

Area of interest

Confectionery, Fats and Oils: Composition and Characterization, Trans fats in chocolates and bakery products

Awards and Certificates

LIST OF BEST RESEARCH PAPERS PUBLISHED 1. T. Jeyarani and S. Yella Reddy. Heat resistant cocoa butter extenders from mahua (Madhuca latifolia) and kokum (Garcinia indica) fats. Journal of the American Oil Chemist’s Society 76 (1999)1431-1436 2. Jeyarani and S. Yella Reddy. Cocoa butter extender from Simarouba glauca fat. Journal of the American Oil Chemist’s Society 78 (2001)271-276 3. S. Yella Reddy and T. Jeyarani. Trans free bakery shortenings from mango kernel and mahua fats by fractionation and blending. Journal of the American Oil Chemist’s Society 78 (2001) 635-640 4. T. Jeyarani and S. Yella Reddy. Preparation of plastic fats with zero trans fatty acids from palm oil. Journal of the American Oil Chemist’s Society 80 (2003) 1107-1113 5. T. Jeyarani and S. Yella Reddy. Physico-chemical evaluation of vanaspati marketed in India.. Journal of Food Lipids. 12(2005) 232-242 6. T.Jeyarani, Imtiyaj Khan Mohd. and Sakina Khatoon. Trans free plastic shortenings from coconut stearin and palm stearin blends. Food Chemistry 114 (2009) 270-275 7. M.Sowmya, T.Jeyarani, R.Jyotsna and D.Indrani. Effect of replacement of fat with sesame oil and additives on rheological, micro structural, quality characteristics and fatty acid profile of cakes. Food Hydrocolloids 23(2009)1827-1836 8. T. Jeyarani and S. Yella Reddy. Effect of enzymatic interesterification on physico- chemical properties of mahua oil and kokum fat blend. Food Chemistry 123(2) (2010)249-253 9. Rashmi Kumari, T.Jeyarani, C.Soumya, and D.Indrani. Use of oils, emulsifiers and hydrocolloids on rheological, fatty acid profile and quality characteristics of cakes. Journal of Texture studies 42 (5) (2011) 377-386 10. T.Jeyarani, Suraj Subramanian, R.Sneha, M.L.Sudha and P.S.Negi. Characterisation of mango kernel fat and preparation of trans-free margarine for use in muffins. Journal of Nutrition and Food sciences 5 (2015) 357.