Abstract
Lycopene crystals were incorporated in butter (20 ppm), ice-cream (70 ppm), and mayonnaise (50 ppm) and were analyzed for their sensory characteristics during storage for 4 months. The peroxide value generally increased with the storage time. Higher peroxides and free fatty acids were observed in control samples as compared to that of lycopene-treated products. Lycopene as an antioxidant slowed the development of off-flavor, off-odors, and color changes in lycopene-added butter, ice cream, and mayonnaise during storage as it interrupts the chain of free radicals involved in autoxidation. Results showed that there were insignificant changes in hunter L*, a*, and b* values of butter, ice cream, and mayonnaise during the 4 months of storage. Thus, it could be concluded that lycopene-treated products are in comparison with control market samples. The sensory scores of ice cream, butter, and mayonnaise revealed that the sensory attributes were similar to those of control samples. With increased storage, the sensory scores decreased but a significant decrease was observed in the 4th month of storage for all samples.
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