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Improvement of the Physical and Oxidative Stability Characteristics of Ice Cream through Interesterified Moringa oleifera Oil.
- Source :
-
Pakistan Journal of Scientific & Industrial Research Series B: Biological Sciences . Mar/Apr2016, Vol. 59 Issue 1, p38-43. 6p. - Publication Year :
- 2016
-
Abstract
- This study aimed to investigate the effect of high melting point interesterified M. oleifera oil (35.6°C) with substantial amount of unsaturated fatty acids on physicochemical and oxidative stability characteristics of ice cream. Of the 10% fat in the ice cream, 30% was replaced by interesterified M. oleifera oil at three levels i.e. 10, 20 and 30% (T1, T2 and T3, respectively). Oleic acid increased from 26.55% to 31.69%, 36.94% and 42.15% in T1, T2 and T3 with no effect on melting time, compositional attributes and free fatty acid content of ice cream (P>0.05). Supplementation of ice cream with interesterified M. oleifera oil inhibited the autoxidation process in ice cream during 3 months storage period (P<0.05).The loss of oleic and linoleic acid in fresh and 3 months stored control and T2 was 26.55%, 24.15%, 26.39% and 1.93%, 1.24% and 1.79%, respectively. Peroxide value of three months stored control and T3 was 1.12 and 0.39 (meqO2/kg). The overall acceptability score of T2 was 80% of the total score (9). [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 22216421
- Volume :
- 59
- Issue :
- 1
- Database :
- Academic Search Index
- Journal :
- Pakistan Journal of Scientific & Industrial Research Series B: Biological Sciences
- Publication Type :
- Academic Journal
- Accession number :
- 117666662
- Full Text :
- https://doi.org/10.52763/pjsir.biol.sci.59.1.2016.38.43