title: Sensorial and fatty acid profile of ice cream manufactured with milk of crossbred cows fed palm oil and coconut fat.
abstract: This work was carried out to study the nutritional quality of milk of cows fed palm oil (PAL) or coconut fat (COC), and the use of that milk as raw material for ice cream production. Three treatments were tested with 23 healthy cows: control (CON), PAL, and COC. The milk was collected at d 21 and 36 of the experimental diet. Proximate composition (moisture, ash, fat, protein, and carbohydrates) and fatty acid composition were evaluated on milk and ice cream, and sensorial analysis, color (lightness, green/red, and blue/yellow), overrun, and texture were evaluated on the ice cream. Fatty acids present in milk and ice cream were determined by gas chromatography. Sensory analysis results showed that the ice cream acceptability index was above 70%. No difference was observed for proximate composition in milk and ice cream. Chromatographic analysis showed an increase in saturated fatty acid concentration in CON and lower levels in PAL; polyunsaturated fatty acid concentration was higher in PAL and lower in CON, in milk and ice cream; monounsaturated fatty acid concentration in milk was higher in PAL and lower in CON but no difference was found in ice cream. Comparing n-3 content in milk and ice cream, we observed that PAL had higher levels than CON and COC. The results indicate that it is feasible to add sources of fat to the animal feed for fatty acid composition modulation of milk and ice cream.
authors.affiliation: Agricultural Science Center, Colombo Avenue, 5790, Maringá, Paraná, 87020-900, Brazil.
authors.forename: S A S
authors.initials: SA
authors.lastname: Corradini
authors.affiliation: Agricultural Science Center, Colombo Avenue, 5790, Maringá, Paraná, 87020-900, Brazil. Electronic address: gsmadrona@uem.br.
authors.forename: G S
authors.initials: GS
authors.lastname: Madrona
authors.affiliation: Department of Chemistry, State University of Maringá (UEM), Colombo Avenue, 5790, Maringá, Paraná, 87020-900, Brazil.
authors.forename: J V
authors.initials: JV
authors.lastname: Visentainer
authors.affiliation: Department of Chemistry, State University of Maringá (UEM), Colombo Avenue, 5790, Maringá, Paraná, 87020-900, Brazil.
authors.forename: E G
authors.initials: EG
authors.lastname: Bonafe
authors.affiliation: Agricultural Science Center, Colombo Avenue, 5790, Maringá, Paraná, 87020-900, Brazil.
authors.forename: C B
authors.initials: CB
authors.lastname: Carvalho
authors.affiliation: Department of Nursing, State University of Ponta Grossa, Avenue Gal Carlos Cavalcanti, 4748, Ponta Grossa, Paraná, 84030-900, Brazil.
authors.forename: P M
authors.initials: PM
authors.lastname: Roche
authors.affiliation: Department of Animal Science, State University of Maringá, fellowship IA of Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), Brazil, Av. Colombo, 5790, CEP, 87020-900, Maringá, Paraná, Brazil.
authors.forename: I N
authors.initials: IN
authors.lastname: Prado
mesh_terms: D000821:Animal Feed / Q000032:analysis*; D000818:Animals; D001947:Breeding; D002417:Cattle; D055598:Chemical Phenomena; D003059:Cocos / Q000737:chemistry*; D003116:Color; D003258:Consumer Behavior; D004032:Diet / Q000662:veterinary; D005227:Fatty Acids / Q000032:analysis*; D005260:Female; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling; D005516:Food Microbiology; D006801:Humans; D007054:Ice Cream / Q000032:analysis* / Q000382:microbiology; D008892:Milk / Q000737:chemistry; D000073878:Palm Oil; D010938:Plant Oils / Q000737:chemistry*; D013649:Taste
chemical_list: D005227:Fatty Acids; D010938:Plant Oils; D000073878:Palm Oil
keywords: conjugated linoleic acid; dairy product; fatty acid; ice-cold food