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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