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Table 1 Chemical Composition of Ice Cream Supplemented with Olein Fraction of Chia Oil

From: Omega-3 fatty acids and oxidative stability of ice cream supplemented with olein fraction of chia (Salvia hispanica L.) oil

Treatments Fat % Protein % Total solids % pH Overrun %
Control 9.81 ± 0.24a 4.11 ± 0.05a 34.2 ± 0.26a 6.67 ± 0.15a 85.7 ± 2.65a
T1 9.63 ± 0.19a 4.15 ± 0.09a 34.4 ± 0.41a 6.65 ± 0.09a 84.2 ± 3.12a
T2 9.91 ± 0.15a 3.97 ± 0.15a 34.7 ± 0.34a 6.71 ± 0.13a 82.5 ± 1.58a
T3 9.48 ± 0.13a 4.05 ± 0.11a 34.8 ± 0.61a 6.62 ± 0.16a 78.3 ± 4.53b
T4 9.73 ± 0.28a 4.09 ± 0.07a 34.5 ± 0.18a 6.63 ± 0.11a 75.6 ± 2.87c
  1. Within a column, means denoted by a similar letter statistically non-significant (p > 0.05)
  2. Control: 100% Milk Fat
  3. T1: 95% Milk Fat and 5% Chia Oil
  4. T2: 90% Milk Fat and 10% Chia Oil
  5. T3: 85% Milk Fat and 15% Chia Oil
  6. T4: 80% Milk Fat and 20% Chia Oil