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Photooxidative Stability of Ice Cream Prepared from Milk Fat
Author(s) -
Shiota M.,
Ikeda N.,
Konishi H.,
Yoshioka T.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09477.x
Subject(s) - chemistry , food science , flavor , ice cream , peroxide value , riboflavin , tocopherol , peroxide , milk fat , fat soluble vitamin , antioxidant , chromatography , organic chemistry , vitamin , biochemistry , vitamin e , linseed oil
: The photooxidation of ice cream containing 14.25% milk fat prepared from 7 fat materials with different compositions was investigated by conducting sensory evaluations for oxidized off‐flavor and by monitoring hydroperoxide formation. They showed a wide range of oxidative stability against light, and the flavor score was related to peroxide value (correlation coefficient, 0.795). The photooxidative stability of ice cream 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, γ‐tocopherol/α‐tocopherol (correlation coefficient, 0.846). Furthermore, the photooxidative stability of ice cream was influenced by the amount of free‐fat content.