EFFECT OF USING FLAXSEED OIL SOURCE OF OMEGA-3 ACIDS AS A PARTIAL REPLACEMENT FOR MILK FAT IN THE CHEMICAL AND PHYSICAL PROPERTIES IN ICE CREAM

Aladwani, Y.; Badawi, S. K

doi:10.33899/magrj.2018.161432

	EFFECT OF USING FLAXSEED OIL SOURCE OF OMEGA-3 ACIDS AS A PARTIAL REPLACEMENT FOR MILK FAT IN THE CHEMICAL AND PHYSICAL PROPERTIES IN ICE CREAM
Mesopotamia Journal of Agriculture
Article 22, Volume 46, Issue 1, 2018, Pages 213-224 PDF (507.34 K)
Document Type: Research
DOI: 10.33899/magrj.2018.161432
Authors
Y. Aladwani^* ; S. K Badawi
Food Science Dept., College of Agriculture and Forestry, Mosul University. Iraq
Abstract
The study showed the effect of using Flaxseed oil as a source for Omega-3 in ice-cream and as a partial substitute for milk fat in preparing the mixture. Two treatments were made with replacement rates of (1.5, 2.5, 5, and 7.5%). Flaxseed oil, fortified with Vitamin E as an antioxidant, was added to one of them, while the Vitamin E was not added to the other. The results showed there was increase in melting property increase rates of replacement, while the overrun and viscosity increase rates of replacement, compared with a sample comparison, but there was a decrease in cholesterol while increased peroxide value and acidity during extended storage amounting to one day and (7 and 14) days, Omega-3- fortified treatments showed degrees of noticeable evaluation lower than the comparison sample, but there was a preference for the sample fortified with Vitamin E.
Keywords
Ice Cream; Omega-3; flaxseed; Cholesterol; acid value; alpha-linolenic acid

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