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

Table 4 Oxidative Stability of Ice Cream Supplemented with Olein Fraction of Chia Oil

Treatments	Storage days	FFA %	PV (MeqO₂/kg)	AV
Control	0 30 60	0.08 ± 0.01^a 0.11 ± 0.02^a 0.14 ± 0.04^b	0.26 ± 0.03^f 0.33 ± 0.05^f 0.61 ± 0.02^e	4.72 ± 0.19^f 4.82 ± 0.24^f 7.39 ± 0.31^e
T₁	0 30 60	0.10 ± 0.02^a 0.12 ± 0.03^a 0.15 ± 0.01^b	0.25 ± 0.04^f 0.27 ± 0.07^f 0.74 ± 0.09^d	4.75 ± 0.08^f 4.61 ± 0.21^f 7.56 ± 0.29^d
T₂	0 30 60	0.11 ± 0.01^a 0.13 ± 0.03^a 0.16 ± 0.01^b	0.25 ± 0.03^f 0.29 ± 0.02^f 0.92 ± 0.08^c	4.78 ± 0.04^f 4.69 ± 0.17^f 10.63 ± 0.42^c
T₃	0 30 60	0.11 ± 0.02^a 0.12 ± 0.04^a 0.16 ± 0.01^b	0.27 ± 0.09^f 0.32 ± 0.06^f 1.28 ± 0.11^b	4.82 ± 0.27^f 4.80 ± 0.32^f 13.44 ± 0.44^b
T₄	0 30 60	0.12 ± 0.01^a 0.13 ± 0.02^a 0.16 ± 0.05^b	0.31 ± 0.02^f 0.35 ± 0.05^f 1.84 ± 0.14^a	4.88 ± 0.14^f 4.68 ± 0.51^f 17.69 ± 0.91^a

Abbreviations: FFA free fatty acids (Oleic Acid), PV peroxide value, AV anisidine value
Within a column, means denoted by a common letter are statistically non-significant (P > 0.05)
Control: 100% Milk Fat
T₁: 95% Milk Fat and 5% Chia Oil
T₂: 90% Milk Fat and 10% Chia Oil
T₃: 85% Milk Fat and 15% Chia Oil
T₄: 80% Milk Fat and 20% Chia Oil

ISSN: 1476-511X