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

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