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Table 4 Oxidative Stability 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 Storage days FFA % PV (MeqO2/kg) AV
Control 0
30
60
0.08 ± 0.01a
0.11 ± 0.02a
0.14 ± 0.04b
0.26 ± 0.03f
0.33 ± 0.05f
0.61 ± 0.02e
4.72 ± 0.19f
4.82 ± 0.24f
7.39 ± 0.31e
T1 0
30
60
0.10 ± 0.02a
0.12 ± 0.03a
0.15 ± 0.01b
0.25 ± 0.04f
0.27 ± 0.07f
0.74 ± 0.09d
4.75 ± 0.08f
4.61 ± 0.21f
7.56 ± 0.29d
T2 0
30
60
0.11 ± 0.01a
0.13 ± 0.03a
0.16 ± 0.01b
0.25 ± 0.03f
0.29 ± 0.02f
0.92 ± 0.08c
4.78 ± 0.04f
4.69 ± 0.17f
10.63 ± 0.42c
T3 0
30
60
0.11 ± 0.02a
0.12 ± 0.04a
0.16 ± 0.01b
0.27 ± 0.09f
0.32 ± 0.06f
1.28 ± 0.11b
4.82 ± 0.27f
4.80 ± 0.32f
13.44 ± 0.44b
T4 0
30
60
0.12 ± 0.01a
0.13 ± 0.02a
0.16 ± 0.05b
0.31 ± 0.02f
0.35 ± 0.05f
1.84 ± 0.14a
4.88 ± 0.14f
4.68 ± 0.51f
17.69 ± 0.91a
  1. Abbreviations: FFA free fatty acids (Oleic Acid), PV peroxide value, AV anisidine value
  2. Within a column, means denoted by a common letter are statistically non-significant (P > 0.05)
  3. Control: 100% Milk Fat
  4. T1: 95% Milk Fat and 5% Chia Oil
  5. T2: 90% Milk Fat and 10% Chia Oil
  6. T3: 85% Milk Fat and 15% Chia Oil
  7. T4: 80% Milk Fat and 20% Chia Oil