Effect of Olein Fractions of Milk Fat on Oxidative Stability of Ice Cream

Abstract

The effect of low melting fractions of milk fat on oxidative stability of ice cream was investigated. Cream was fractionated at three different temperatures (25, 15, and 10 • C), designated as LF-25, LF-15, and LF-10. All the low melting fractions were individually incorporated into ice cream and compared with a control, unmodified milk fat. The other ingredients were the same as in the control. Ice creams were stored at-18 • C for six months and sampled every 30 days. Fractionation induced major changes in the fatty acid composition of all fractions. Concentration of short-chain and long chain unsaturated fatty acids increased in the low melting fractions. Peroxide value and anisidine value of LF-10 increased from 0.23 to 3.95 (meq/kg O 2) and 3.87 to 8.04. Conjugated dienes of control and LF-10 after six months were 1.39 and 4.72 at the same storage period. The flavor score of LF-10 was more than the control and remained indifferent from the control until two months of storage. After six months, the flavor score of LF-10 dropped by 3.6 points as compared to the control, 1.2 points. Low melting fractions of milk fat can be added in the formulation of ice cream to improve its nutritional value with acceptable sensory attributes. However, storage of ice cream formulated from low melting fractions is not recommended for over 60 days at-18 • C.

Enhancement of the Oxidative Stability of Whey Butter through Almond (P runus dulcis ) Peel Extract

“…The fatty acid composition of 90‐day stored milk fat with higher amount of unsaturated fatty acid was different from the fresh milk fat (Nadeem et al . ).…”

Omega fatty acids, phenolic compounds, and lipolysis of cheddar cheese supplemented with chia (Salvia hispanicaL.) oil

“…Free fatty acids of cheddar cheese increased during ripening of 60 days (Ahmad et al, ). Free fatty acids of buffalo and cow cheddar increased during conventional and accelerated ripening of 120 days (Nadeem et al, ). Kavas, Gulderen, Ozer, and Harun () reported that free fatty acids are produced in cheese during the ripening process.…”

“…In current investigation, peroxide value was used as an indicator of oxidative stability of cheddar cheese and supplemented with omega fatty acids. Peroxide value is used as an important parameter to determine the oxidative status of fat‐rich dairy products (Nadeem et al, ). Peroxide value of 90 days ripened control, T 1 , T 2 , T 3 , and T 4 was 1.32, 1.78, 1.91, 2.27, and 2.83 MeqO 2 /kg, respectively.…”

“…During cheese ripening, triglycerides are hydrolyzed by the lipases in secondary and tertiary stages of cheese ripening; fatty acids are broken down to flavoring compounds, which has a great impact on flavor characteristics of cheddar cheese (McSweeney & Sousa, ). Significant changes were recorded in fatty acid profile of buffalo and cow cheddar ripened in conventional and accelerated ripening (Nadeem et al, ).…”

“…Effect of extracts of Kitaibelia vitifolia was studied on sensory characteristics of soft cheese, and sensory characteristics of cheese were not influenced by the fortification of natural antioxidant (Kurcubic et al, ). The lower flavor score of T 4 may also be due to the lesser concentration of short‐chain fatty acids as compared to other treatments and control, and impact of short‐chain fatty acids in flavor profile of dairy products is scientifically established (Nadeem et al, ). The effect of corn oil on quality characteristics of Turkish white cheese was investigated.…”