Salted sweet cream dairy spread was found to have better oxidative stability compared to salted sour cream dairy spread when evaluated by peroxide value and the Rancimat method during storage at -18 degrees C, 5 degrees C and 20 degrees C for 10 weeks. Sensory evaluation showed an increase in the intensity of the attributes oily and rancid for samples stored at 20 OC, irrespectively of type of spread. Colour changes measured as tristimulis L*, a*, b* values, showed that the storage temperature (18 degrees C, 5 degrees C or 20 degrees C) was most important as the product surface was found darker and more yellow and greenish while no time dependent change in colour could be observed during the storage period.
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