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Stabilité par rapport à la photo-oxydation de la crème glacée à base de matière grasse de lait.

Photooxidative stability of ice cream prepared from milk fat.

Auteurs : SHIOTA M., IKEDA N., KONISHI H., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Photooxidative stability of ice cream prepared from milk fat.
  • Identifiant de la fiche : 2003-1468
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 67 - n. 3
  • Date d'édition : 04/2002
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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