Table 6 Sensory characteristics of butter supplemented with microencapsulated chia oil
Treatments | Storage Days | Color | Oxidized Flavor | Texture |
|---|---|---|---|---|
Control | 0 | 8.1 ± 0.15 | 8.1 ± 0.36 | 8.0 ± 0.20 |
45 | 8.0 ± 0.12 | 8.0 ± 0.29 | 7.9 ± 0.31 | |
90 | 7.8 ± 0.08 | 7.9 ± 0.25 | 7.8 ± 0.07 | |
T1 | 0 | 8.2 ± 0.19 | 8.1 ± 0.23 | 8.1 ± 0.03 |
45 | 8.0 ± 0.17 | 8.0 ± 0.09 | 8.0 ± 0.12 | |
90 | 8.1 ± 0.13 | 7.9 ± 0.04 | 8.0 ± 0.27 | |
T2 | 0 | 8.1 ± 0.22 | 7.9 ± 0.42 | 8.0 ± 0.21 |
45 | 8.0 ± 0.06 | 7.8 ± 0.17 | 8.0 ± 0.16 | |
90 | 7.9 ± 0.11 | 7.7 ± 0.10 | 7.8 ± 0.08 | |
T3 | 0 | 7.9 ± 0.19 | 8.0 ± 0.15 | 8.2 ± 0.19 |
45 | 7.8 ± 0.14 | 8.1 ± 0.16 | 8.1 ± 0.15 | |
90 | 7.7 ± 0.12 | 7.8 ± 0.09 | 8.0 ± 0.26 | |
T4 | 0 | 8.0 ± 0.05 | 8.1 ± 0.07 | 8.1 ± 0.28 |
45 | 7.9 ± 0.16 | 8.0 ± 0.06 | 8.1 ± 0.35 | |
90 | 7.8 ± 0.25 | 8.0 ± 0.02 | 8.0 ± 0.33 |