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Table 5 Sensory Characteristics 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

Colour

Flavour

Texture

Control

0

30

60

8.2 ± 0.18a

8.0 ± 0.14a

7.6 ± 0.29b

8.0 ± 0.23a

7.9 ± 0.21a

7.6 ± 0.25b

8.2 ± 0.19a

8.0 ± 0.25a

7.9 ± 0.21a

T1

0

30

60

8.1 ± 0.16a

7.8 ± 0.15a

7.5 ± 0.24b

8.2 ± 0.24a

8.0 ± 0.19a

7.5 ± 0.20b

8.1 ± 0.20a

7.9 ± 0.23a

7.8 ± 0.19a

T2

0

30

60

8.0 ± 0.14a

7.9 ± 0.17a

7.4 ± 0.23b

8.1 ± 0.15a

7.8 ± 0.14a

7.0 ± 0.22b

8.1 ± 0.20a

7.6 ± 0.10b

7.3 ± 0.14c

T3

0

30

60

8.1 ± 0.20a

7.8 ± 0.14a

7.2 ± 0.21b

8.1 ± 0.23a

7.9 ± 0.13a

6.9 ± 0.18b

7.9 ± 0.20a

7.7 ± 0.16b

7.1 ± 0.19d

T4

0

30

60

7.9 ± 0.18a

7.6 ± 0.13a

7.1 ± 0.22b

7.8 ± 0.30a

7.9 ± 0.21a

6.5 ± 0.24c

8.0 ± 0.20a

7.8 ± 0.18a

7.0 ± 0.20d

  1. Within a column, means denoted by a common letter are 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