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 quality and sensory evaluation of ice milk. In
treatments T1, T2, T3, and T4, the
milk fat was moderately swapped with chia seed oil at 10%, 20%, 30%, and 40%,
respectively, and compared with the control treatment (100% milk fat). All treatments were stored at -18°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
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