Chia (iSalvia hispanica/iL.) Seed Oil Rich in Omega-3 Fatty Acid: A Healthy Alternative for Milk Fat in Ice Milk

摘要

Chia seed oil (Salvia hispanica L.) contains polyunsaturated omega-3 fatty acids and natural antioxidants that have many health effects. Consequently, the chief purpose of the present study was the outcome of various attentiveness of chia seed oil on style="font-family:Verdana;">quality style="font-family:Verdana;"> and sensory evaluation of ice milk. In treatments T _{style="font-family:Verdana;">1} style="font-family:Verdana;">, T _{style="font-family:Verdana;">2} style="font-family:Verdana;">, T _{style="font-family:Verdana;">3} style="font-family:Verdana;">, and T _{style="font-family:Verdana;">4} style="font-family:Verdana;">, the milk fat was moderately swapped with chia seed oil at 10%, 20%, 30%, and 40%, respectively, and compared with the control treatment (100% style="font-family:Verdana;">milk fat style="font-family:Verdana;">). All treatments were stored at style="font-family:Verdana;">- style="font-family:Verdana;">18 style="font-family:Verdana;">° style="font-family:Verdana;">C for 30 days. Samples were analyzed fortnightly and monthly to determine the shelf life during the storage period by acidity and peroxide value. Physicochemical properties of fatty acids, total polyphenols, and total flavonoids of chia seed oil and ice milk samples were determined. Also, the overrun and sensory evaluation of ice milk samples were studied. Results indicated an increase in the absorption of omega-3 fatty acids (linolenic acid, eicosapentaenoic acid, docosapentaenoic acid, and docosahexaenoic “in the samples of” ice milk supplemented with chia seed oil compared with control. Furthermore, there has been an increase in natural antioxidants (total phenolic and total flavonoid contents) levels in the supplemented ice milk samples as compared to control. Furthermore, an increase in the shelf life of the supplemented ice milk samples was also noticed. Generally, fortification of ice milk with chia seed oil increased the concentration of omega-3 fatty acids and also improved the antioxidant properties of ice milk.