Indian Journal of Science and Technology

Abstract

Objectives: Study has been carried out to develop low saturated fat dietetic ice cream by using linseed oil rice bran organogel in the place of milk fat. The linseed oil rice bran wax organogel was used at 0, 2.5, 5.0, 7.5 and 10.0% as a milk fat replacer. Methods: The raw ingredients linseed oil, rice bran wax and linseed oil rice bran wax organogel were analyzed for it fatty acid composition. Similarly, the control and treatment ice creams are also analyzed for fatty acid profile by using gas chromatography. Findings: The total saturated fatty acid in linseed oil, rice bran wax and linseed oil rice bran wax organogel was 9.40, 6.92 and 8.96% respectively. Similarly, the total unsaturated fatty acid in linseed oil, rice bran wax and linseed oil rice bran wax organogel was 89.53, 2.01 and 81.74% respectively. The levels of total saturated fatty acids in control, T1, T2, T3 and T4 ice creams were 49.56, 39.09, 28.89, 17.18 and 8.06% respectively. Similarly, the level of unsaturated fatty acids in control, T1, T2, T3 and T4 ice creams were 29.88, 41.57, 55.43, 67.10 and 79.97% respectively. Application: Present study results indicated that linseed oil was good source of linolenic acid (C18:3) fatty acid and milk fat in ice cream can be replaced up to 2.5% with linseed oil Rice Bran Wax (RBW) organogel without affecting the sensory attributes. 
Keywords: Fatty Acids, Linseed Oil, Organogel, Rice Bran Wax (RBW)