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Photooxidative stability of ice cream prepared from milk fat.

Author(s) : SHIOTA M., IKEDA N., KONISHI H., et al.

Type of article: Article

Summary

The photooxidation of ice cream containing 14.25% milk fat prepared from 7 fat materials with different compositions to investigated by conducting sensory evaluations for oxidized off-flavour and by monitoring hydroperoxide formation. They showed a wide range of oxidative stability against light, and the flavour score was related to peroxide value. The photooxidative stability was influenced mainly by the riboflavin content and by the oil's susceptibility to photooxidation. These contributing proportions were 53.7 and 17.6% respectively, with a multiple regression model. The photooxidative stability of the oil fraction increased with the increasing tocopherol homologues, ratio gamma-tocopherol/alpha-tocopherol. Furthermore, the photooxidative stability of ice cream was influenced by the amount of free-fat content.

Details

  • Original title: Photooxidative stability of ice cream prepared from milk fat.
  • Record ID : 2003-1468
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 67 - n. 3
  • Publication date: 2002/04
  • Document available for consultation in the library of the IIR headquarters only.

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