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

Table 5 Sensory Characteristics of Ice Cream Supplemented with Olein Fraction of Chia Oil

Treatments	Storage days	Colour	Flavour	Texture
Control	0 30 60	8.2 ± 0.18^a 8.0 ± 0.14^a 7.6 ± 0.29^b	8.0 ± 0.23^a 7.9 ± 0.21^a 7.6 ± 0.25^b	8.2 ± 0.19^a 8.0 ± 0.25^a 7.9 ± 0.21^a
T₁	0 30 60	8.1 ± 0.16^a 7.8 ± 0.15^a 7.5 ± 0.24^b	8.2 ± 0.24^a 8.0 ± 0.19^a 7.5 ± 0.20^b	8.1 ± 0.20^a 7.9 ± 0.23^a 7.8 ± 0.19^a
T₂	0 30 60	8.0 ± 0.14^a 7.9 ± 0.17^a 7.4 ± 0.23^b	8.1 ± 0.15^a 7.8 ± 0.14^a 7.0 ± 0.22^b	8.1 ± 0.20^a 7.6 ± 0.10^b 7.3 ± 0.14^c
T₃	0 30 60	8.1 ± 0.20^a 7.8 ± 0.14^a 7.2 ± 0.21^b	8.1 ± 0.23^a 7.9 ± 0.13^a 6.9 ± 0.18^b	7.9 ± 0.20^a 7.7 ± 0.16^b 7.1 ± 0.19^d
T₄	0 30 60	7.9 ± 0.18^a 7.6 ± 0.13^a 7.1 ± 0.22^b	7.8 ± 0.30^a 7.9 ± 0.21^a 6.5 ± 0.24^c	8.0 ± 0.20^a 7.8 ± 0.18^a 7.0 ± 0.20^d

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