Total views : 198

Fatty Acid Profileof Dietetic Ice Cream Developed by Linseed Oil Rice Bran Wax Organogel


  • Department of Livestock Product Technology (Dairy Science), Veterinary College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Namakkal - 637 002, Tamil Nadu, India


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.


Fatty Acids, Linseed Oil, Organogel, Rice Bran Wax (RBW).

Full Text:

 |  (PDF views: 195)


  • Mozaffarian D, Katan MB, Ascherio A, Stampfer MJ, Willett WC. Trans fatty acids and cardiovascular disease. The New England J. of Med., 2006; 354(15):1601-1613.
  • National Institute of Health. Omega-3 fatty acids, fish oil, alpha-linolenic acid. 2005. druginfo/natural/patient- fishoil. (accessed on 15-4-2015)
  • Weiss RG, Terech P. Introduction-Molecular gels materials with self assembled fibrillar networks. Dordrecht (NL), Springer; 2006. p. 978-990
  • Bureau Indian Standards. Handbook of food analysis. Dairy products, New Delhi; 1980. p. 167-171.
  • Sukumar De. Outlines of Dairy Technology. Published by Oxford University Press. New Delhi; 1980. p 183.
  • Bligh EG, Dyer WJ. A rapid method of total lipid extraction and purification. Canadian J. Biochem and Physio. 1959; 37: 911-917.
  • Qian M. Gas chromatography, Food analysis laboratory manual, New York: Kluwer academic publishers; 2003. p. 230-278.
  • Snedecor GW, Cochran WG. Statistical methods. Eighth edition, IOWA State University Press, USA; 1994.
  • Lyubov Vladimirovna Golubeva, Yekaterina Anatolievna Pozhidaeva, Yevgeny Sergeevich Popov, Lyubov Nikolaevna Golubeva. Optimization of Blend Composition of Polycomponent Dry Mix for Enriched Soft Ice Cream. Indian Journal of Science and Technology. 2015; 8(29):1-7.
  • Daniele CB. Application of rice bran wax organogel to substitute solid fat and enhance unsaturated fat content in ice cream. Master thesis submitted to the University of Guelph, Canada; 2012.
  • Lim CW, Norziah MH, Lu HFS. Effect of flaxseed oil towards physicochemical and sensory characteristic of reduced fat ice creams and its stability in ice creams upon storage. International Food Res. Journal. 2010; 17: 393-403.
  • Nadeem M, Abdullah M, Ayesha, Ellahi MY. Effect of milk fat replacement with palm olein on physico chemical and sensory characteristics of ice cream. Pakistan J. Sci. 2009; 61(4):210-214.


  • There are currently no refbacks.

Creative Commons License
This work is licensed under a Creative Commons Attribution 3.0 License.